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Fish and seafood from Sweden
Baltic herring caught before spawning are bled in strong brine, gilled and partly gutted, then fermented in lidded barrels of weaker brine for six to eight weeks. The fish are canned with their brine and keep fermenting in the can, which swells with gas.
| Fresh Baltic herring, iced and sorted by size2 parts | [lv-process] |
| Saturated brine (359 g salt in 1 litre of water) for the bleeding step1 part | [lv-process] |
| Fermenting brine of 12 °Baumé (135 g salt per litre)To a final 8.5–10 °Baumé | Brine must stay at 8 °Baumé or above during storage[lv-process][lv-limits] |
| Starter | spontaneous |
Total time across the recorded steps: 43 days – 58 days
What changes: Starting material: Baltic herring caught in spring before they spawn
Output: fresh herring, sorted by size and iced.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Baltic herring caught before spawning are bled in strong brine, gilled and partly gutted, then fermented in lidded barrels of weaker brine for six to eight weeks. The fish are canned with their brine and keep fermenting in the can, which swells with gas. Made in 7 steps over 43 days – 58 days. The longest step, ferment in the barrel, takes 42–56 days (Livsmedelsverket 2025) and runs at 16–18 °C (Livsmedelsverket 2025). Salt is 26 % (Livsmedelsverket 2025). Haloanaerobium praevalens and H. alcaliphilum and Tetragenococcus halophilus do most of the fermenting.
| Main step | 42–56 daysReported[lv-process][lv-limits] | Ferment in the barrel |
|---|---|---|
| Temperature | 16–18 °CReported[lv-process][lv-limits] | Ferment in the barrel |
| Salt | 26 %Reported[lv-process] | Bleed in strong brine |
| Acidity | pH 6.7–7Measured[belleggia2020][lv-fish] | Keep chilled while it ripens in the can |
Surströmming is canned while still active, so gas keeps forming in the can. It stays close to neutral, pH 6.5–7.0, and relies on salt above 8–10 % plus chilling; rakfisk uses far less salt and depends on the cold.
The Swedish Food Agency considers surströmming safe against botulism mainly because its salt stays above 8–10 % w/w and it is kept chilled; brine below 8 °Baumé during storage is a critical failure. Its example plan has each barrel ferment at least 6 weeks so parasites do not survive. These limits come from a plant's control plan, with salt measured in every barrel. The fish stays near neutral pH, so salt and cold are the only barriers, and a home barrel or home-sealed can without those checks is not covered. Gas makes the cans dome, which is normal for this product; Japan's agriculture ministry says not to eat other swollen vacuum packs or cans. Keep cans at +8 °C or colder. Baltic herring can carry dioxins and PCBs, so the agency advises risk groups to limit fatty Baltic fish.
Hazards the sources name: Clostridium botulinum spores, expected in small numbers and held back by brine of at least 8 °Baumé; no toxin genes found in 15 cans; Listeria monocytogenes (pH and water activity allow growth in theory; absent in 15 cans); Salt-tolerant Staphylococcus aureus (not known to have caused outbreaks).
Every number is labelled with how it is known. How this atlas is made
Belleggia and colleagues, citing Kurlansky, say surströmming arose in the 16th century on the Swedish coast of the Gulf of Bothnia, and they say it is assumed to have been invented to make up for a lack of salt. At Norje-Sunnansund near Sölvesborg in Blekinge, southern Sweden, a pit on a settlement site 9,200 years old held large amounts of fish bone and bark. Adam Boethius of Lund University reported in 2016 that it was the world's oldest find of fish fermented in bulk, an early forerunner of surströmming.
