Canned herring (Surstromming) is a traditional Swedish food. Processed herring is put into cans and allowed to ferment naturally. It is a kind of canned food that exudes a foul odor and has a sour taste.

The biggest characteristic of fermented herring is its ubiquitous and difficult-to-dissipate stench. People who have never eaten pickled herring often cover their noses because of its pungent stench. It is reported that the Swedish government also prohibits the opening of canned herring in residential areas. Such cans are also not allowed on international flights because changes in air pressure may cause the cans to rupture, with serious consequences. Its odor is equivalent to 300 times that of natto.

Extended information:

Precautions when eating canned herring

1. Inform those around you before opening a can to prevent accidents.

2． Opening the can in a closed environment creates a rich flavor.

3． Keep it in the refrigerator before opening to reduce the internal air pressure. If you open it at room temperature, a large amount of liquid may spray out when opening.

4. It is strictly prohibited to bring such cans on board a plane. Once the cans rupture due to air pressure problems, it may cause safety hazards.

5. After enjoying the food, remember to seal the cans, wrap them tightly in bags, label them before discarding them, so as not to affect the city's appearance and environment.

6. Be sure to cook it before eating. If you put it in the microwave, take it out of the can and reheat it to avoid bursting.

7． If you have any symptoms of discomfort, please move the patient to a ventilated area and perform artificial respiration. If the symptoms are not relieved, please seek medical treatment immediately.

Reference: Baidu Encyclopedia-Swedish canned herring