The sales volume of the smelly canned herring can reach up to 3.6 million cans. Who is eating it?

For us, canned herring can be said to be a dark dish because its taste is so unpleasant. However, 3.6 million cans of canned herring are sold every year. This is because the locals are very fond of it. of extreme love.

When canned herring first appeared, European countries had unique cooking methods for herring. In the origin of herring, local residents in the Netherlands would select fresh herring and then marinate it with salt for a period of time. You can eat it when the fish meat emits its unique aroma. And faced with smoked herrings. Most Dutch people just eat it with some onions.

The taste is fresh and salty, not as rich as canned herring, but still within the acceptable range of the locals, and the British cooking of African fish is not as rough as the Netherlands. The British like to insert the cleaned herring into a cake base made of wheat butter, and then bake it in the oven. Looking up at the stars together is freshly prepared.

Although it looks strange, at least Fei Yu is cooked. We don’t know how it tastes. The German cooking method is more in line with public tastes.

Use the Western style to prepare the herring clearly, grill it or smoke it, pair it with some red wine, and you have a dinner. But these methods are not worth mentioning in front of canned herrings. Canned herring is a Swedish specialty. In our country, the usual price is about 200 yuan. Although it is smelly and unpalatable, it is imported food after all.

I understand that it is so expensive, but the sales volume of canned herring in our country is not high, and it may not be sold in some supermarkets, but in Sweden, it is an ancestral delicacy. There is hardly a Swede who doesn’t eat it. Therefore, the Swedes have eliminated at least 90% of the 3.6 million cans sold every year. In fact, canned herring was not created by the Swedes, who are one of the countries closest to the Arctic Circle. Sweden is in a severe cold state of ice, snow and wind all year round. In order to ensure that there is food to eat in winter, canned herring appeared.

It is one of the 11 smelliest foods in the world and is only available in Sweden in August. Every year from April to June, herring begin to spawn, and local fishermen will catch a large amount of herring ashore and then start canning herring. The process is very simple and crude. Fresh herrings are dissected and washed, then placed in concentrated salt water and boiled in warm water for a while.

After the fish is almost half cooked, seal it into a can and wait for it to ferment naturally. After a while, the fermented canned herring will emit an unpleasant sour stench. The smell is so powerful that as long as you open a can in the house, the house will be filled with the smell of herring for the next half month. According to reports, in a residential area. Herring cans cannot be opened and cannot be taken on board a plane because changes in air pressure could cause the cans to rupture. The entire cabin will be filled with stench.

Other passengers will suffer, so the airlines. It makes sense that passengers are prohibited from carrying canned herring, and in Sweden, canned herring is ripe every year in August. Locals will hold celebration parties, set up tables and chairs on the garden lawn, and invite relatives and friends. Then the herring is made into a delicacy and served on the table. At this time, canned herring is the protagonist. The locals will eat it with potatoes, sour cream and onions. Most Swedes think canned herring is very delicious.