While many Swedes enjoy the crayfish première in August, the soured herring is a more acquired taste. And it is in particular the smell that puts people off.
But Boo Dahlin, chairman of the Surströmming Academy notes that everybody who have eaten it know that the smell of surströmming is something quite different from the taste.
The herring is caught in the Baltic Sea in the spring, and put in a brine for 6-8 weeks to get the fermenting process going, before it is put in a tin, and stored until the middle of August and the surströmming première.
To listen to the report of when we at Radio Sweden tried it, click on the link above.