The reason why canned herring smells so bad is that in the process of making canned herring, only the fish heads and internal organs are removed.

After cleaning, soak it in salt water for a period of time, cook it over medium-low heat, and then put it in a can to ferment naturally for several months.

Therefore, only the taste of canned herring is so unpleasant, and according to experimental research, the taste of canned herring is 300 times that of natto.

The reason why canned herring smells so bad is because of the unique way the food is prepared.

The production of canned herring only requires catching herring in spring, removing the fish head and internal organs, cleaning it, placing it in salt water, and cooking it over medium-low heat.

Next, it will be canned and fermented naturally.

After several months of natural fermentation, it can be put on the market for sale.

Canned herring is one of Sweden’s traditional delicacies.

The biggest feature of this food is its persistent stench. According to relevant experimental data, the smell of canned herring is 300 times that of natto, so even if canned herring is used as food.

The Swedish government also stipulates that canned herring is not allowed to be opened in residential areas.