1, habits

The canned herring originated in Sweden, in fact, the early Swedes are in order to preserve the food, before the herring boiled in brine to achieve the purpose of thorough disinfection, and then put into the can, let it ferment naturally, that such as the cesspit fermentation after the bombing of the unpleasant stench, in fact, is in the canning box of the natural fermentation generated by the The canned goods are not for sale in the United States.

2, curiosity

The canned herring is said to be incredibly smelly, so many people will taste, in the end, what is a stink, one by one, so that everyone will be scrambling to buy, and the canned herring has become a hot product.

Method of production

Every year from April to June when herring spawn, fishermen salvage hundreds of tons of herring to prepare the raw materials for pickled herring. The uniqueness of pickled herring lies in its natural fermentation. To ensure that the herring doesn't spoil during the fermentation process, the makers always boil the freshly salvaged herring in lightly salted water over a warm fire, and then put it into cans and let it ferment naturally.

It is said that this process of pickling herring has been passed down for nearly 300 years, and the fishermen came up with the natural fermentation method of pickling herring to save money, as it would cost less salt.