This is Surströmming. Where fermented fish and Swedish cuisine collide. It's banned on airlines, dreaded online, and often reduced to a viral food challenge. But this smelly fish dish is a cultural staple. This week, we learn how surströmming is made, why it smells so strong, and how locals prepare it, and then... we eat it. But how does it really taste? With members of the Surströmming Academy, we uncover the tradition, technique, and pride behind one of the world’s most misunderstood foods.
00:00 What Is Surströmming?
01:05 What Makes It So Smelly
01:50 Why It's A Delicacy
03:17 How To Eat It
04:40 Tasting
06:39 The Future of This Dish?
Lead Producer - Annabel Fraser
Camera - James Rayner
Editer - Matt Taylor & James Rayner
Graphics - Will Minns
Additional footage - @Deanalex7, @justinthekid & @RyanWindridge
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