It’s been banned on airplanes, sparked viral reaction videos, and cleared entire backyards at family gatherings — meet surströmming, Sweden’s notoriously pungent fermented herring.

What exactly is it?

Surströmming (pronounced soor-stroh-ming) translates to “sour herring” in Swedish. It’s made from Baltic Sea herring that is salted and left to ferment for at least six months — traditionally in large barrels before being sealed into tin cans. But here’s the kicker: the fermentation process doesn’t stop once it’s in the can. In fact, the cans often bulge due to the gases inside, adding to the legendary fear factor.

Why is it so smelly?

The infamous stench is thanks to hydrogen sulfide, butyric acid, and other powerful compounds created during the fermentation process. The smell has been compared to rotting eggs, sewage, and dead fish — sometimes all at once. Opening a can indoors is highly discouraged. Many Swedes insist on doing it outside… and downwind.

So why do people eat it?

Believe it or not, surströmming is a cultural treasure in parts of northern Sweden. Traditionally eaten in August during a “Surströmmingspremiär” (surströmming premiere), the fish is usually served with thin flatbread (tunnbröd), potatoes, onions, and sour cream. The bold flavour — salty, tangy, and umami-rich — is said to be an acquired taste… very acquired.

From YouTube dares to foodie fascination

In recent years, surströmming has found viral fame online, with brave souls around the world attempting to open (and eat) it on camera — often with hilarious and horrified results. Some power through the first bite, while others gag before the can is even fully open.

Whether you see it as a beloved delicacy or a culinary daredevil’s dream, one thing is certain: surströmming is not for the faint of nose.

And now, the HOT 1027 Breakfast Team is looking for a can right here in South Africa…

Stay tuned — and stay upwind!