The reputation of canned herring has been circulating for a long time, and I was very interested in it for a while. Of course, I didn't buy it directly for trial use. I haven't the guts yet, just watched the video process of making canned herring, just the last one.

First of all, the origin of this canned herring is because Swedish fishermen pickled herring as food hundreds of years ago. Later, in order to save salt, salt was introduced. However, in order to prevent rot, the embryonic form of canned herring today was formed by curing it with light salt at a certain temperature.

The taste of canned herring is famous all over the world. How is it made? First, clean all the captured herring, then cut off the head with a machine, and then squeeze out the internal organs with a machine, thus completing the first step.

Secondly, rinse the cut herring again and soak it in light salt water at a certain temperature until the fish becomes soft, even if the preliminary curing is completed.

The herring is then repackaged into cans. It is worth mentioning that this step is in the form of manual repackaging. It can be said that those repackaged workers are very fearless. Then the canned herring is packaged, sealed, washed with water, and finally put into storage for secondary fermentation. Canned herring is a finished product and can be sold only when it is bulged.

Having said that, I remembered that there is a similar food in China-Ningbo stinky winter melon. The first time I received a stinky wax gourd from a friend in Ningbo, I thought it was illegal. Someone sent me biological weapons. It stinks.

So if you can't taste canned herring, but you are a little curious, you can also buy a can of stinky wax gourd in Ningbo to feel it.