Surstromming appears as a signature dish in 1 Sweden cities. See each city's local variant and where to eat it.
Surströmming (fermented Baltic herring) · Stockholm
Lightly salted Baltic herring fermented in barrels for two months, sold in swollen tins. Served on tunnbröd flatbread with potato and onion. The strongest-smelling food in commerce.
Surströmming traces to medieval Baltic fishermen who used minimum salt (rare and expensive in the north) to preserve herring; the result fermented. The trade codified in the 16th century. By royal decree, the year's surströmming can be released no earlier than the third Thursday of August (Surströmmingspremiär). The traditional surströmmingsskiva is eaten outdoors with new potatoes, raw onion, sour cream, tunnbröd and snaps. Pelikan, Tennstopet and Kvarnen all run sittings in late August.
Where to eat in Stockholm:
- Pelikan
- Tennstopet
- Kvarnen
- Tradition
- Den Gyldene Freden