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Savoury, funky, sour, fermenty. It’s a pretty complex flavour.

You’re not expected to buy at and try alone, and the chances of getting an invite to such a party are pretty slim, all things considered - this is only really consumed in a specific region of the north, moreso by the older generations than the younger ones.

It’s far from a must-try experience, though. You can rest easily having made peace with never trying it.

Surströmming is an interesting case. Most of the country does not eat it, and it’s not the kind of thing you usually go pick up in a restaurant - eating Surströmming is an occasion, one that warrants a special feast that you arrange at home and invite friends and family to.

Most of the videos online (intentionally) eat it wrong. Don’t open cans indoors, don’t drink the liquid and don’t eat the fish themselves without anything accompanying them.

To eat surströmming properly, you want to first open the fish and clean out the bones, then make them one component in a flatbread sandwich (hard flatbread is traditional) along with butter, potatoes, chopped red onions, sour cream, and chives. They should then be accompanied by large quantities of snaps, hard liquor consumed as shots.

Surströmming is kind of like fish sauce - the production method is similar, they both smell kind of wild, and taste very different from what they smell. I also think they serve similar culinary functions - surströmming is in my opinion best thought of as a condiment adding interesting flavours to the dish they are used in.

The smell is ghastly though. I was not a fan of the Surströmming parties my parents hosted as a kid, and tried my best to stay clear those days.

All good!

For checking out the true Classics of Swedish cuisine, look for dishes belonging to the Husmanskost-family. Pytt i panna is one, meatballs is another, fried pork with onion sauce is one of my all-time favourites.

Haven’t had pickled beetroot yet, though.

It’s pretty alright. It’s my favourite way of eating beetroots, which I guess isn’t saying much given that I’m not that into them.

Reminds me a lot of the Swedish dish Pytt i panna.

You can tag a mastodon user in a Lemmy/Piefed-post.

The caveat being that their server has to be connected to your server.

You can’t choose another server to log in. Think about it as email - if you are using Gmail, you can’t log in to your email using Hotmail. You can write emails to users with Hotmail, but the login only works for your own email provider.

For anyone who opened this link in the GitHub mobile app and got confused, make sure to read from the very beginning of the comment thread - the mobile app only shows the very last comments, which cuts out the actual interesting part.

One Rich Asshole Called Larry Ellison