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Friends, have you ever eaten canned herring?

When it comes to canned herring, most people should be more curious than scared.

The world's first stink, the food industry's biochemical weapons, the god of dark cuisine are its title. In terms of odor, I only submit to the canned herring.

Even the shit are eating the dog smelled a mouth actually vomited, the smell can be imagined ......

Look at a treasure in the personal experience of the buyers are how to say it:

found it, they are in the outdoors to open the can. The Swedish government is also said to have a rule against opening herring cans in residential areas. International flights are also not allowed to carry these cans, as changes in air pressure can rupture the can with serious consequences.

Canned herring is a traditional Swedish delicacy, where processed herring is packed into cans and left to ferment naturally into a foul-smelling, sour-tasting canned food. The most distinctive feature of fermented herring is its ubiquitous, indelible odor.

I don't know if anyone is as curious as I am about whether herring stinks as bad as other ways of eating it, if not canned.

Let's take a look at how people in other countries eat herring, except for the Swedes.

The Netherlands

The Dutch are more aggressive and like to eat it raw. Lightly salted herring with lemon juice and onion dices, a whole directly swallowed, the fish meat sweet and savory. The herring is very tender and the bones are very soft, so it won't get stuck in your throat.

Britain

The darker side of the cuisine has been known for a long time, and they have been known to stick herring headfirst into the dough and bake it into a pastry, which they have given an appalling name - looking up at the stars ...... (looking up at the stars!). Your sister!!!)

Germany

Germany is much more normal compared to the oddities above. They are usually smoked herring, or grilled herring.

Why can it when you can eat it fresh?

The technique of preserving seafood in cans actually has a long history, dating back to around 1810?00, and was invented by Frenchman Nicolas Abbott. Abbott invented this seafood heated and then sealed in containers of the practice, the solution to the French army at that time a long time outside the war rations. After a few years, Joseph Collin, also from France, pioneered sardine canning, and then American fishermen across the Atlantic began canning salmon in the same way, and then Italians who immigrated to the United States began canning tuna. Now sardines, tuna, salmon these are still the most often eaten canned seafood. There are rumors that the process of pickling herring has been passed down for nearly 300 years, and that fishermen came up with the natural fermentation method of pickling herring in the first place in order to save money, as it uses less salt.

Is it good to eat canned food or not?

Can

The head in people's impression is basically feel delicious, but not nutritious, is the means of storing food to prevent it from expiring soon, was added a large number of preservatives, affecting the health of people. In life, people also generally believe that

Animal food just slaughtered is fresh, plant food just picked for fresh, after processing and storage of these foods have lost their "freshness". This understanding in the definition of "new" is not wrong, but in

"fresh" on it, it is not entirely correct. In fact, there are some fruits that are not best eaten right after they are picked. For example, the fruit of the pineapple and yellow peaches, the former contains a strong pineapple protease, immediate consumption will hurt the human tongue

head surface mucosa and gastric mucosa, while the latter after a period of time after the "after ripening", will be more delicious. Made of canned fruit, pineapple protease will be subjected to high-temperature sterilization and inactivity, and a large number of plant fibers in the pulp

Vitamins are softened, and therefore more delicious nutrients are not reduced. Some foods, such as tuna and other fish, in the living time to keep fresh, and once dead its nutrients are rapidly lost. This type of food, it is very difficult for ordinary people to eat

to live, so the cannery processed them into cans immediately after catching, so that instead of from the catch - processing time is shortened, thus maintaining a greater degree of nutrient content.