The Science Explained

Why Does Surströmming Smell So Strong?

Surströmming is widely known as one of the strongest smelling foods in the world. The powerful odor comes from the fermentation process that takes place inside the sealed can.

During fermentation, natural bacteria break down proteins in the fish and produce sulfur compounds. These compounds create the intense smell associated with Surströmming.

The Science Behind the Smell

When Baltic herring is fermented, several chemical compounds are produced, including hydrogen sulfide and other sulfur-based gases.

These substances are responsible for the characteristic aroma that many people find extremely strong.

Why the Smell Is Stronger When Opening the Can

Fermentation continues even after the fish is sealed in cans. This causes pressure to build up inside the can over time.

When the can is opened, the trapped gases are suddenly released, which intensifies the smell.

Despite the strong aroma, many people say the taste itself is much milder than the smell suggests.

Frequently Asked Questions About the Smell of Surströmming

Why does Surströmming smell so strong?

Surströmming smells strong because fermentation produces sulfur compounds and gases that create its famous aroma.

Does the smell mean the fish is spoiled?

No, the smell is a natural result of the fermentation process and does not automatically mean the product is unsafe.

Why are Surströmming cans sometimes swollen?

The cans may swell because fermentation continues inside the sealed container, creating pressure over time.

Why is the smell stronger when the can is opened?

When the can is opened, trapped fermentation gases are released at once, which makes the smell much more intense.

How can I reduce the smell when opening Surströmming?

Many people reduce the smell by opening the can outdoors or underwater in a container.