Thursday, August 15, marks this year’s surströmming premiere. But even though the catches of sturgeon have improved somewhat compared to last year, there is concern for the future of the Swedish food tradition.
Per Åkerlundwho runs a delicatessen in Umeå, is concerned that sour strömming’s cultural heritage risks disappearing. He believes that as fishing becomes increasingly challenging, both financially and logistically, it seems more difficult to pass on the passion for this delicacy to younger generations.
– Many of those who still fish for flounder are older men, and even for them it is difficult to get the business going due to rising costs and other challenges. How can we get young people to get involved in something that barely pays off? says Per Åkerlund in an interview with SVT.
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Changed consumption patterns
Also the fishmonger Peter Gustavsson have noticed that the younger generation has a weaker connection to fish in general.
– Many have probably gotten a bad impression of fish through the school meals, where a dry cod fillet may have been in a warming cupboard for too long. Unfortunately, we notice that young people today don’t eat as much fish, he tells SVT.
Per Åkerlund expresses great concern and believes that surströmming is a craft. And if the cultural heritage disappears, so does the craft.
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Wants to ensure the future of the craft
The prices of sour flounder have skyrocketed since the flounder stocks have declined, but Per Åkerlund believes that the financial aspect is not the biggest danger. He instead highlights the need for a broader view of the whole issue.
He believes that if you only eat one or two cans a year, the price is not the biggest problem. Instead, they need to invest in securing the future of both fishing and the food industry in general.
The iconic surströmming, which is one of Norrland’s most famous and unique food traditions, can no longer be taken for granted.
– Traditions must be nurtured and maintained to survive, Åkerlund points out in an interview with SVT.
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