Canned herring stinks more than shit, it tastes salty and full of fishy odor, much like the smell of dead fish in a stinky gutter in the middle of summer that has been fermenting for days.

Canned herring has a stench that is 300 times that of natto and 20 times that of durian, and the average person can't stand it. Canned herring (Surstromming) is a traditional Swedish food that is made from processed herring that is left to ferment naturally in cans, giving off a foul odor and a sour taste.

Introduction of canned herring

The odor of canned herring comes from the way it is made. Raw herring is salvaged and simply cleaned without any internal organs, then cooked directly in strong brine over moderate heat, and then put into cans, where it is allowed to ferment freely. This method retains the original characteristics of herring and was initially used by the Swiss people to save salt for pickling fish, but was not expected to become a specialty food.

The process of pickling herring is said to have been passed down for nearly 300 years, and it was only to save money that fishermen came up with the idea of pickling herring by natural fermentation, which uses less salt. By mid-August, the herring in the cans become sticky and juicy, and the gas in the cans expands as the herring ferments, bulging the cans, signaling that the herring is cured and ready for market.

In Sweden, parties are held every year on the third Thursday of August specifically for herring tasting, when pickled herring is said to taste best. On warm, short summer nights, Swedes set up tables and chairs in their gardens and then serve up a dish of herring to feast on, drink and sing.

The herring is often eaten with potatoes, onions, sour cream or bland, tasteless pancakes, chewed or swallowed in large chunks. And, of course, a strong wine is an essential herring party "throat balm".