Ukrainians are massively interested in surstömming: how much does an unusual delicacy cost

Ukrainians have begun to actively buy the Swedish fish "delicacy" called surströming. It is a fermented herring that can be preserved and has a distinct flavor. Initially, herring was used for fermentation, but later they switched to using herring. The price of this delicacy reaches UAH 3000 per jar.

According to the manufacturer, the fermentation process produces substances that have a beneficial effect on the body. OBOZ.UA found out how much this delicacy costs and what other nuances potential buyers should know.

Prices for surstömming in Ukraine

According to OBOZ.UA monitoring, the cost of canning on large online marketplaces ranges from 1700 to 3000 hryvnias per jar. This price is because fermented herring is produced only in the leading northern cities of Sweden.

The high price is also because this product is not suitable for transportation by almost all airlines. The reason for this ban was the specific smell of the product when opened or damage to the packaging.

The history of surstömming

During the war between Germany and Sweden, soldiers faced a shortage of food, but salted fish became the main diet. With salt shortages, suppliers saved money by preserving herring, which led to its souring, but soldiers continued to consume it.

The process of infusion resulted in the emergence of nutrients, and the sour taste gained popularity. After the war, this dish became popular among various segments of the Swedish population and eventually became a local delicacy that restaurants began to offer in various variations.

Surströmming at home

The recipe for the "delicacy" is simple and will cost gourmets only 280 hryvnias per serving. However, the process requires two weeks of herring fermentation. You will need:

• 1 kg of fresh herring or herring (270 UAH);
• 250 g of salt (7.50 UAH);
• 50 g of sugar (2.80 UAH);
• 2 liters of water.

First, make tuzluk (concentrated brine) by adding salt and sugar to the water. Then put the fish in a container and pour the prepared brine over it. After that, the fish should be placed in a cool place for two weeks.

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