Surströmming at Tennstopet
Surströmming, better known as fermented herring, could be called an acquired taste… and smell. The small fish are fermented in cans for a minimum of six months, during which time they develop a slightly acidic taste and a stench that could knock over a Swedish elk. That said, when surströmming season rolls there are plenty of devotees who celebrate with special parties and dinners. One of the most famous celebrations is at classic Stockholm eatery Tennstopet. On sörstrumming day the only thing served in the herring, and the potent smell released when the cans are opened is so overwhelming that you can smell it for blocks around, and the restaurant has to close the next day to have the smell removed. But if you’re a brave foodie given to trying unusual fare, be sure to visit Stockholm in mid-August, and book your table at Tennstopet well ahead of time.