Simple Swedish Podcast - #292 - Surströmming - världens mest stinkande mat?

Episode Date: August 19, 2025

Surströmming är kanske den mest virala svenska maten. Miljoner människor har sett videor där folk äter den stinkande fisken. Äter svenskar verkligen detta? Hur äter man det på “korrekt” vis? Och vad är historien bakom? Transkript Finns det någon annan svensk mat som har blivit så viral som surströmming? Alltså, det finns videor på YouTube med över 10 miljoner visningar och det verkar som att surströmming har blivit en av de mest kända ja, bland den mest kända svenska maten. Så, och folk säger, ja vi ska, vi ska äta världens mest stinkande mat. Alltså stinkande, alltså illaluktande, att det luktar illa. Och ja, de öppnar en burk med surströmming och vi får se deras reaktioner helt enkelt, hur de tycker det luktar så äckligt och sen ska de ju då äta surströmmingen också. Så ja, välkommen till Simple Swedish Podcast. Idag ska vi prata om, som sagt, kanske den mest virala svenska maten. Och innan vi börjar ska jag tacka tre nya patrons. Det är Daniel, Tina och Paweł. Så tack till er för att ni stödjer den här podden. För alla som stödjer podden så får man ju, förutom att det känns bra att stödja någonting som man lyssnar på, så får man ju transkript tillalla avsnitt och det är nästan 300 avsnitt nu. Och man får transkript till alla dem för bara 5 euro i månaden. Så gå till patreon.com/swedishlinguist. Så surströmming. Surströmming. Som ni vet så R och S blir så det är därför surströmming uttalas surströmming, surströmming. Och vad är surströmming? Det är fermenterad strömming. ..om du vill läsa hela transkriptet, klicka här

There's it no one other swensk that has been so viral as surstrouming also there are videos on YouTube with over 10 millioner visings and it works like that surstrouming has been one of the most the most known the most swenka and people say, oh, we

should eat, we're going to most stinker meat, also stinker, also ill-lucked-that-de-lucked illa. They open they're upnared a burk with surstrouming and we

can see their reactions, how they think it looks so eccly, and then they should they eat the surstrumming also. So yeah,

welcome to Simple Swedish podcast. Today, we're talking of, maybe the most viral the most viral the matter. And,

and before we start, I tacka three new patrons. It is Daniel, Tina, and Baveau. So, thank to you for that you

for that you stodger this pod. For all who stodger pod, so you can, forutom

that it It's good to stodging something you, so you can you, transcript to all ofsnit, and it is almost 300 ofsnit

now. And you can get a transcript to all of them for just 5 euro in the month. So go to Patreon.com

slash Swedish linguist. So surstruming. Surströming As you know So R and S S So it's

therefore Surstrumbing uttalas surstrumbing And what is Surströming It is fermenterated

strumbing Yeah Struming is a slacks Fisk And surströming is so fermenterate strunging, gassed struming. And strumbing is actually

same art as sill. So an art, yeah, it is you when they are, in principle, same gener. So it is an art, like, a fish art. Strumming and Sill are actually same art. It means that they have same geners, whole can't, same DNA. But there are some different for Sill, Fonger

Man on West Custen and in south Sweden. Medan Strumming Fonger Man On the Ust Custern and in Norra, Svary.

And Surshrumming is a Norlensk speciality So it is you logist that You finder

in Norland To find Fonga Fisk So that You take up Fisk from the You're Fiscar

and you take up Fisken from Vattnet And there are And there are Sill and Strumming

For that Yeah On the westcusten Is it you Saltvatten And on On the Ustkusten Is it Brecht

Watten So Bracktwatten is when it is not like much salt in the vatnet as in

it's so that we call it's for bricked water it's between salt water and sotwatten sotwatten is water

without salt so it is in shuers to example have we sotwatten so yeah and so

and as said this this surstrumingen it is kend for that it looks are really illa it. It looks

not especially got. Okay, it can't it's illa. It maybe is an underdrift, to me, for that it looks actually very illa, and therefore is it quite

kind so. And in these videos that's on YouTube then people surströminging directly

from burken so they have a burk with surstraming and so open them the burken

and so they're them directly from but it is not

so so people actually actually eat surstraming so

how how much so sure you first and first and first you're not the burken on boardet

but you must open the burken out of house for that it has this very

very stark lukten and you open not the burken on board but

you can go a little bit. You go away from board and open the burken a little bit bit, whole. And then then so, so you're not

the surstreamingen direct from the burken, but I think think there are different ways to do it with, I think think one of the

vanliest setten to eat is that that you have a bread, antogling bread, a bread, also, that's a very tunt. So, you have a tunnbrud, you have smur,

you have potatis, and you have a little surstrumming. You can't also have luk, or graddfil, but you can't combine all different things, and suestrmingen is one of the

some of the little a little macca with and you can't drinker oil or snaps to this so

it is also on YouTube so you can look how people actually eat sursstraming

and this here is as a a norlensk speciality so in southern

we, we actually, surströming. I have never seen surströming noonstance in Sondra in Sondra, also on Missommar-Firanden

or Yulbord or, yeah, what it can be, I have never seen surstrouming in Sondra Sweden. So this is, like, but it's not, it's not, it's a norlansk mat, specifically. So I have provet surströming one gong, and it was actually on the here bootcampet, language lock-in boot camp, for two years ago. And, yeah, it was, you, an uplevels.

So we, we did it as a cool great, that we had a burk with surströming. And, yeah, them who wanted could prove to eat surströming. And I, I did this maccan. I had turnbrud, potatis, loch, graddfiel, and little surströming. I thought, how farly can it I am, I'm still I'm not sure, I'm not sure I think it is really, yet, yet, got, but

it, it, it, it could be, it, it could, it don't be so illa, as people for it to work as, so, so, I think that, it is certainly, quite okay, but it was it not, But it was actually quite difficult for me

to eat that mackan I ate the whole mackan but it was not an behagly uplevance so I

don't think that I will eat surstruming again I am not a fan I think I think maybe that

you must be from Norland or that you have a little special smell. I don't. I don't know, I don't. I don't say anything. You can't prove surstrumming, if you have proved surstrumming,

commenter and beretta what you thinked, and your thoughts on surstrumming, I am, so I'm I'm interested in what people who are from Sweden say it if you're trying to commenter and

tell you so how do you're so how dovercerming? So surströming is then fish

strumming that is conservered through jasning. To gaza, it is the same as to fermenter. So in processing with gazing, so is it then gestswampers that consummerer socker and produces other syros.

So we have a live, process when you when you're alcohol so when when, to example, then you take druvor and you fermenter

the this druv-josen. So it's that gestsvampas from druborna and produces etanol. And ethanol is an alcohol.

It is a kind of syra. So, we have, in sur-strumming, have we other types of syroarer that produced. I don't exactly

the name on the syro-orna, but it are other types of syro. Not etanol, but other types of syro. and that we can, that the fish can conserved, that can, that fish can't, that fish, it will be conservered, it. It can't, it's a long, holdability. Holdbarhet is how long, um, the matter how long it is good to

and this this methoding to conserverer fish through jasning it has funnits in many thousand

years and it was more popular on 1500thalet and it was clearly on grunuchas

kriig So Gustav Vasa, it was our king, there on 1500thalate, and it was a brist on salt. So, brist on salt. You had not enough with salt. It was brist on salt. So, you know, he hitted other methods to conserve fish for that saltning was a very popular method for to conserverer fish

but under this period when it was a brist on salt so, so began to use more the method to conserver to conserverer

through jasning and so and then fish in a long holdability and it was actually a classic life's medel

in the military also on the of the longa the wholebable and and soon and soon

it's actually Surshrumings Premier for Surshrumings premier is the third Torsdagent

in August and in year is it then 21st Augusta Augusti so Soostrming's premiere, and, yeah,

you had this datumet, for in time, for that you want to be sure on that fiscan is too muched mogen. So that it has legated and gassed to enough long and been and getted to gettate to say. So yeah, 21st Augusti, so see

to eat a little surströming then and tell how it was. Well, but then you have you've got to get a little more about the Norlenska tradition with surströming. So, as I'm saying, commenter and If you have some experience of

surstruming, so we'll see we soon again in next offsnit. Have it so good.