A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2] A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe , the Japanese kusaya or。 See more
The fermentation of the fish in the can results in the singular most unique quality of surströmming: the smell. In 2002, a Japanese study found it to be the worst smelling food in the world. The smell is so bad that it has become worst smelling fish in a canlegendary. It。
If you have ever had to smell the Swedish fermented herring Surströmming it is often hard to imagine that this is a popular delicacy in Sweden. Some people say it smellworst smelling fish in a cans so bad they can’t even describe it. It was once。
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worst smelling fish in a can|What is Surströmming and how to eat this smelly fish
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