Surströmming Sweden: Surströmming is fermented Baltic herring known for its overpowering odor, often described as worse than rotten eggs or sewage. Prepared by fermenting the fish in barrels for several months, it develops high levels of butyric acid, causing cans to bulge and smell intensely upon opening. It is traditionally eaten outdoors to avoid contaminating homes, served with onions, potatoes, and flatbread. The taste is sour, salty, and pungent, challenging even to Swedes. Despite its reputation, it has a loyal following and is part of northern Swedish culture. Surströmming reflects historical preservation methods and a cultural appreciation for strong flavors. Its annual release draws media attention, turning a humble fish into a global sensation of olfactory endurance.
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