Is surströmming illegal?

Sales of a peculiarly Swedish delicacy have been banned at Stockholm's Arlanda airport after airlines raised concerns that it could be a security risk. Surströmming, of fermented herring, is a strong-smelling delicacy, sold in cans that swell in storage.

Is surströmming classified as a weapon?

THE Swedish traditional dish of 'surstromming', or tinned fermented Baltic herring, has now been added to the list of dangerous weapons such as shoe bombs, firearms, knives that are forbidden on airlines, the Swedish newspaper aftonbladet.se reported.

Can you travel with surströmming?

A tin of surströmming undoubtedly makes for a novel souvenir, but before you start filling your suitcases with the stuff be warned; several airlines, including BA, have banned it on the grounds that the pressurised tins could explode on board.

Can surströmming make you sick?

Notably, although surströmming isn't dangerous, it can make you sick, simply from the smell.

Is it illegal to open surströmming indoors?

Swedish friends

Immediately brake up any friendship with a person who tells you, it's ok to open a an of Surströmming indoors. Once you've opened a can of this rotten fish, you'll understand why. Usually nice people tell you to eat it outside only. It's even forbidden by some airlines to carry it with you on a plane.

Gordon Tries Fermented Fish | Gordon Ramsay: Uncharted

Where is surströmming illegal?

Sales of a peculiarly Swedish delicacy have been banned at Stockholm's Arlanda airport after airlines raised concerns that it could be a security risk. Surströmming, of fermented herring, is a strong-smelling delicacy, sold in cans that swell in storage.

Does surströmming expire?

Surströmming is a delicacy if eaten properly.

​We will always sell surströmming well within the expiry dates. The cans are stamped "Bäst före", that means it's recommended to consume it before that date. Although surströmming ages like a wine, but if it's stored too long it will dissolve.

Can surströmming explode?

Normally when a can of surströmming that gets really swollen almost round, it can start leaking, and if it gets punctured in that state a squirt of surströmming juice will fly out. To make it explode it needs to be put in a fire.

What does surströmming taste like?

What does surströmming taste like? Well, the Swedes are right – it really doesn't taste as bad as it smells. Unsurprisingly, it has a fishy flavour, but with the sharp tang of a good blue cheese. It's certainly is an acquired taste, but most Swedes love it – and you may well come to enjoy it as well.

What does surströmming smell like?

Surströmming (say "soor-stroh-ming") is tinned fish from Sweden. It is fermented (put in a salty brine for two months) before the tins are sealed up and sold. The process of fermenting the fish creates a strong rotten egg smell.

Should surströmming be refrigerated?

Surströmming should always be refrigerated even when unopened – and must only be opened outdoors.

Is surströmming available in Australia?

Where can I buy surströmming in Australia? It can be very hard locally to find someplace selling this fermented delicacy. Luckily you have found our webshop where you can order surströmming and have it shipped to any town in Australia, even to most locations in the world.

Can you buy surströmming in the UK?

Where can I buy surströmming in the UK? It tends to be tricky to find places selling this aged delicacy. Fortunately, you have found our web shop where you can buy surströmming and have it dispatched to any town in the UK, even to most areas on the planet.

How do you open a can of surströmming?

The right way to open a can of surströmming is to take the can outside (somewhere with lots of fresh air), dunk it in a bucket of water and puncture it with a can opener while fully submerged. The water will trap all the juices and (some of the) odors that have been stewing for months.

Does surströmming have bones?

And of course you get the bones out. Unlike pickled herring, where the acidity softens the bones, the spine of a surströmming is not pleasant to eat. Eating it indoors is fine. You don't need a bucket of water to open it in.

What kind of fish is surströmming?

Surströmming is made from Baltic sea herring, which is fermented in a weak brine for at least six months. It's lightly salted in the can to prevent it from rotting. Those brave enough to try often eat small pieces in a flatbread wrap along with waxy potatoes, sour cream, red onion, chives and dill.

Who eats surströmming?

Surströmming, a fermented herring considered to be a famous delicacy in Sweden, is also known as one of the most pungent foods in the world. And there's one more must-have accompaniment: beer. Herring has been a key part of Swedish culture for centuries.

What is the world's stinkiest fish?

SURSTRÖMMING CHALLENGE - WITH THE SMELLIEST FISH IN THE WORLD. It is great entertainment, seeing people both be shocked and surprised at surströmming, first the odor from the can and the way it looks in the brine, then on to how it tastes.

How do you eat surströmming?

How to eat surströmming like a local: As the tin is pressurised, open the surströmming in a basin of water. Wash it, gut it, and wrap it in buttered tunnbröd, a type of sweetened flat bread, with slices of almond potatoes and diced onion. Accompany with beer, snaps and lots of friends.

Who is the smelliest person in the world?

Living in a remote village of Dejgah in southern Iran, Amou Haji, 80, has another unique feat to his credit. He has not bathed for last 60 years and hates water, said a report in Tehran Times.

What is the stinkiest smell in the world?

Recent research has pinned down the fact the planet smells like rotten eggs. A team of astronomers discovered recently that it is none other than Hydrogen Sulfide, a gas that gives it that distinct smell and which is present abundantly in the atmosphere of Uranus.

What is Oscars surströmming?

300 gram drained weight. Surströmming Surstromming is a type of fermented Baltic Sea herring. During production of surströmming, just enough salt is used to prevent the raw herring from rotting. A fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste.