worst smelling fish in a can|Surströmming – the rotten herring that Swedes love,eecort como

The fermentation continues after the fishworst smelling fish in a can have been canned and it is not uncommon for the cans to bulge. The smell of suströmming. The smell is the thing that has made surströmming famous. The smell is created by autolysis in the。

The fermentation process continues in the can – souring as the Swedes refer to it – and results in a bulging tin of fermented herring. Or rotten fish, as some (incorrectly) would。

A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2] A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe , the Japanese kusaya or。 See more

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