Fjallraven Polar Surströmming Challenge. The time had come to get this challenge done. I know i said if I won I would do it but as votes have been quite stagnant I needed to do something to try and push the votes up.
On another note. This whole application process is hard and takes all of your time. I have met some fantastic people that have contacted me and there’s no hard feeling between me and them.
4 of us have come together and have been supporting each other with ideas, help and just someone to talk to who is going through the process.
We have produced this short video which show what it is to be a team and hope that we can meet and the Fjallraven Polar 2020.
How are we doing?
So as I write this we are sitting at 3rd place with 2873 votes. I really can’t see me getting to the 1st place so I (and we as a team) need to show Fjallraven the dedication, teamwork and effort we have put into advertising this event / our applications and the ethos that is Fjallraven.
With 6 days left for voting my goal now is to go no lower than 3rd place,
Fjallraven Polar Surströmming Challenge
I have seen a few videos on people eating this and wanted to try and eat it the correct way.
What is Surströmming?
Surströmming is a lightly-salted fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century.
The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring, found in the North Sea. Traditionally, the definition of strömming is “herring fished in the brackish waters of the Baltic north of the Kalmar Strait”. The herring used for surströmming are caught just prior to spawning in April and May.
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment.
A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world.
Swedes usually consume surströmming after the third Thursday of August, labeled as “Surströmming day”, through early September.
Because of the strong smell, it is often eaten outdoors.
The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent the escaping gas from spraying any brine.
So here you go here’s the video.
Please don’t forget to vote. Votes have been slowing down and I know it will be a miracle if I get to 1st but lets not give up yet!