Even if you had no intention of joining Ingvar and Valborg down by the shore for surströmming this day, chances are good you'll know exactly when the party started by smell alone. It's not necessarily an unpleasant smell — distinct, sure, but not
necessarily unpleasant. Despite following protocol of opening the bulging cans under running water the warm aroma of fermented herring travels far and wide, luring or warning the guests of Norrhamn of the phenomenon.
Those who do take a chance on this particular Swedish delicacy will be greeted by the islands older inhabitants — no one else wanted to come — who are more than happy to show even the most reluctant participant how you're
really supposed to eat surströmming. Forget everything you've seen on Youtube. We're talking soft, thin flatbreads, almond potato, red onions, sour cream and the smallest possible amount of fish. This is practically mustard. Only seasoned surströmming eaters would ever dare eat a whole fish and
never on its own.
Those who aren't too keen on the fish are more than welcome to dine on potatoes and bread, should they choose to, but this is a particular celebration and alternatives to the fermented fish cannot be found. What can be found is copious amounts of beer and snaps, along with less strong (but still alcoholic)
svagdricka.
Welcome. This is how we do it in Norrland.
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kollomods