Understanding Swedish Pickled Herring: A Comprehensive Guide

Swedish cuisine, rich with history and tradition, is known for its unique dishes that often capture the essence of the region's cultural heritage. Among these, pickled herring, or surstr?mming, stands out as both a beloved and controversial delicacy. This article delves into the differences between regular pickled herring and surstr?mming, explores the various types of pickled herring enjoyed in Sweden, and highlights the significance of these dishes in Swedish culture.

What's the Difference Between Pickled Herring and Surstr?mming?

First and foremost, it's crucial to distinguish between regular pickled herring and surstr?mming. Although both are made with herring, they share very little else in common beyond the primary ingredient. Regular pickled herring is not a uniquely Swedish dish; it is enjoyed across northern Europe.

In Nordic countries like Norway, Denmark, and the Netherlands, pickled herring is a commonly consumed delicacy, just as it is in Sweden. This dish, which is prepared by salting and then fermenting herring, is often seasoned with vinegar and raw onions, making it tangy and sharp. For many people, including myself from a Swedish background, it can be quite an acquired taste, especially when consumed in large quantities, as we often do during festivals like Midsummer and Christmas.

A Unique Swedish Speciality: Surstr?mming

Surstr?mming, on the other hand, is a Swedish specialty that warrants a bit more caution. This pungent delicacy is known for its strong, ammonia-like smell and is considered a delicacy that should be eaten with due care. Eating surstr?mming is a sensory experience that requires careful consideration of your surroundings. To do so without being heard for miles (literally) is to stay a safe distance away, ideally more than 500 meters or one-third of a mile, and to ensure that you are upwind to avoid detection.

The Popularity of Different Varieties of Pickled Herring

Despite the strong odor, surstr?mming is celebrated during major Swedish holidays, particularly Midsummer and Christmas. During these times, households feast on a variety of herring dishes that are not only refreshing but also culturally significant.

One of the most beloved varieties is matjesill, a German name for a type of pickled herring that is often mustard-flavored. This version is mild and palatable, and it pairs well with chives and sour cream. Another delightful option is mustardpickled herring, which is similar to matjesill but with a more intense mustard flavor.

During Midsummer and Christmas, Swedish tables are often laden with a buffet known as Julbord. This festive table offers a variety of flavors and includes pickled herring among its many delights. The selection might also feature onions, garlic, curry, and other traditional accompaniments, catering to a wide range of tastes and preferences.

Conclusion

Swedish pickled herring, whether it's the familiar regular variety or the more unique surstr?mming, forms an integral part of the country's culinary landscape. These dishes, both loved and feared, contribute to the rich tapestry of Swedish food traditions and are often enjoyed during special occasions. Understanding these dishes not only helps in appreciating the cultural significance of these foods but also in savoring them responsibly while respecting their unique characteristics.

Whether you're a fan of the sharp tanginess of regular pickled herring or the bold aroma of surstr?mming, there's something for everyone in the world of Swedish seafood. So, the next time you find yourself curious about these delicacies, you'll be well-prepared to enjoy them in all their glory.