Canned herring is not on the same level as ordinary canned fish. The smell is equivalent to 200 times that of natto

Herring, scientific name is Pacific herring, also known as herring. It has a small head, streamlined body, elongated body and flat sides. The dorsal fin is located in the middle of the body opposite to the pelvic fin, and the dorsal side is blue. Black with silvery white ventral sides, it is a cold-water pelagic fish that usually inhabits deeper waters. It has a lot of fat in its body and has high nutritional value. It is one of the important export aquatic products.

The most distinctive feature of pickled herring is its ubiquitous and indelible stench. People who have never eaten pickled herring often cover their noses because of its pungent stench. The Swedish government also stipulates that canned herring is not allowed to be opened in residential areas because the smell of herring is difficult to dissipate.

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Swedish Surstromming canned herring is the smelliest delicacy in the world. It is usually on the market during the short summer in Sweden (around August).

When herring spawns from April to June every year, fishermen catch hundreds of tons of herring and prepare raw materials for pickling herring.

The unique feature of pickled herring is its natural fermentation.

In order to ensure that the herring will not rot and deteriorate during the fermentation process, the producers always boil the freshly caught herring in light salt water over a slow fire, 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. At the beginning, fishermen also came up with the method of naturally fermenting pickled herring to save money, because it would consume less salt.

By mid-August, the herring in the can has become thick and juicy, and the gas in the can has expanded due to the fermentation of the herring, making the can bulging. This means that the herring has been marinated and is ready for cooking. It's on the market.

In Sweden, on the third Thursday of August every year, people will hold a party specifically for tasting herring. It is said that this is the time when pickled herring tastes best.

In the warm but short summer nights, the Swedes set up tables and chairs in the garden, then bring the herrings to the table, feast, drink and sing. People often eat herring with potatoes, onions, sour cream or bland pancakes, chewing it carefully or swallowing it in large chunks. Of course, strong-tasting wine is also an indispensable "throat moisturizer" for people to have herring parties.

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It is said that there is a note on opening the can printed on it:

1. Be sure to inform the surroundings before opening the can. All people to prevent accidents.

2. Do not open cans in a closed environment, otherwise the consequences will be serious.

3. Keep it in the refrigerator before opening to reduce the internal air pressure. If it is opened at room temperature, a large amount of liquid may be sprayed out when opening, making it difficult to clean up.

4. It is strictly prohibited to bring this kind of can on the plane. Once the can ruptures due to air pressure problems, it may cause safety hazards.

5. After enjoying the food, remember to seal the can before throwing it away to avoid affecting the city appearance and environment.

6. Be sure to finish eating after opening and do not waste food.