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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. Made in 7 steps over 5.4 months – 5.9 months. The longest step, keep chilled while it ripens in the can, takes up to 4 months (Livsmedelsverket 2025) and runs at up to 8 °C (Livsmedelsverket 2025). Salt is 26 % (Livsmedelsverket 2025). Haloanaerobium praevalens and H. alcaliphilum and Tetragenococcus halophilus do most of the fermenting.
| Main step | up to 4 monthsSet[lv-product] | Keep chilled while it ripens in the can |
|---|---|---|
| Temperature | up to 8 °CSet[lv-product][lv-process] | Keep chilled while it ripens in the can |
| Salt | 26 %Set[lv-process] | Bleed in strong brine |
| Acidity | pH 6.7–7Measured[belleggia2020][lv-fish] | Keep chilled while it ripens in the can |
| 2 parts | Fresh Baltic herring, iced and sorted by size[lv-process] |
| 1 part | Saturated brine (359 g salt in 1 litre of water) for the bleeding step[lv-process] |
| To a final 8.5–10 °Baumé | Fermenting brine of 12 °Baumé (135 g salt per litre) · Brine must stay at 8 °Baumé or above during storage[lv-process][lv-limits] |
| Starter | spontaneous |
Total time across the recorded steps: 5.4 months – 5.9 months
What changes: Starting material: lean 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
Surströmming is fermented in lighter brine than salted herring and 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. Each barrel must ferment at least 6 weeks to kill parasites. A swollen can is normal here, but a leaking can is not and must be thrown away. 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
Surströmming developed on the Swedish shore of the Gulf of Bothnia by the 16th century, probably because salt was scarce. Pits of fermented fish about 9,200 years old at Norje Sunnansund in southern Sweden are the oldest known evidence of fish fermentation.
