Editorial team, Stockholm
Product guidance and customer support
Reviewed against current Stinky Fish Challenge product, delivery, and preparation guidance.
Cross-checked against the live product catalog, delivery information, and first-time opening guidance used on commercial pages.
Structured summaries for high-intent readers who want the direct answer before the long-form context.
The safest way to open surstromming for the first time is outdoors with the can chilled, a bowl or bucket of cold water ready, and a standard rotary can opener instead of a pull tab. First-time buyers should wear gloves, keep paper towels nearby, and open the can slowly under water or at a controlled angle so the pressurised brine does not spray onto clothing or nearby guests. Authentic Swedish surstromming keeps fermenting inside the tin, which is why the can often swells and why pressure control matters more here than with regular canned fish. Once the lid is loosened, lift it carefully, remove the fillets, and serve small portions with flatbread, potatoes, onion, and sour cream. Buyers who prepare the setup before opening usually have a cleaner, calmer first tasting than people who open the can cold turkey for reaction content.
Before opening a surstromming can, prepare an outdoor space, a bowl or bucket with cold water, a can opener, gloves, paper towels, disposal bags, and a serving plate with accompaniments already set out. The most practical first-time workflow is to chill the can in advance, boil the potatoes beforehand, slice onion, set out flatbread and sour cream, and decide where the empty can and leftover brine will go before the lid is pierced. That setup matters because authentic surstromming is both pressurised and aromatic, so hesitation after puncturing the can usually creates more mess, not less. If you are filming a tasting or hosting friends, brief everyone before the opening starts and keep faces back from the lid. Buyers who treat opening as a short preparation ritual instead of a stunt usually get a more controlled first experience and a better-tasting meal afterward.
If you have never opened a can of surströmming before, the experience can be overwhelming. The pressurised can, the legendary aroma, and the unfamiliar technique can catch first-timers off guard. But with the right preparation and method, you can open your surströmming safely and even enjoy the process. Here is everything you need to know.
Surströmming is fermented Baltic herring that continues to ferment inside the can. This ongoing fermentation produces gases that pressurise the tin, often causing it to bulge. When you open it, the built-up pressure releases along with a powerful aroma that has earned surströmming its reputation as one of the world's smelliest foods.
The key to a smooth experience is controlling that pressure release.
You will want to have the following on hand:
This is the single most important rule. Do not open surströmming indoors. The aroma is intense and will permeate fabrics, carpets, and furniture for days. Find a spot in your garden, on a balcony, or at a park. If you are doing the Stinky Fish Challenge, an outdoor setting also makes for much better video content.
Even seasoned surströmming enthusiasts in northern Sweden open their cans outside. It is tradition, not just practical advice.
This is the method most Swedes recommend, and it dramatically reduces the splash and spray that can occur when the pressurised can is opened in open air.
The water will trap much of the initial burst of aroma and prevent the brine from spraying onto you or your surroundings.
If you do not have a bucket available, you can use the tilt method:
This method is less controlled than the underwater technique, so be prepared for some splashing.
When the can opens, you will notice:
The smell will hit you fast. This is completely normal. Take a breath, step back if you need to, and remember that the taste is considerably milder than the smell suggests.
Once open, transfer the fish to a plate using a fork or your gloved hands. Dispose of the brine and the empty can in a sealed bag to contain the odour. Wash your hands thoroughly with soap and cold water. Some people find that lemon juice or stainless steel soap helps remove lingering smells from skin.
For cleanup of the opening area, wipe down surfaces with soapy water. If any brine splashed on clothing, wash those items separately as soon as possible.
Do not pour surströmming brine down an indoor drain. The smell can persist in pipes. Instead, dispose of the brine outdoors or flush it with plenty of water if you must use a drain. Double-bag the empty can before placing it in your rubbish bin.
With the right setup and technique, opening surströmming does not have to be a disaster. Whether you are trying it as a traditional Swedish meal or taking on the Stinky Fish Challenge with friends, a little preparation goes a long way. The underwater method is your best friend, and outdoor opening is non-negotiable.
Now that you know how to open it, check out our guide on the best accompaniments to serve alongside your surströmming for the full Swedish experience.