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Surströmming (pronounced [sʉ̌ːʂtrœmːɪŋ], Swedish "soured (Baltic) herring") is a staple of traditional northern Swedish cuisine and is fermented Baltic herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring, found in the North Sea, and traditionally the definition of strömming (Baltic herring) is herring fished in the brackish waters of the Baltic north of the Kalmar sound [1] The herring used for surströmming are caught just prior to spawning. The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis; together with bacteria, pungent smelling acids are formed in the fish such as propionic acid, butyric acid and acetic acid. Hydrogen sulphide is also produced.
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