Sweden's Fermented Fish

Do you love the smell of eggs rotting in open sewage?

You could send yourself down the garbage chute, or you could try this Swedish seafood delicacy for a similar aromatic experience.

Surströmming, a sour, fermented herring from Sweden is a popular food choice in that country. This fermented fish originated in 16th century Sweden. When salt supplies were low, Swedes had to find a different way to preserve their food.

Surströmming fish is salted and stored in barrels for two months, and fermentation begins. Next, the fish is packed into tin cans where the fermentation continues from six months to a year.

You know surströmming fish is ready to eat when the can begins to bulge from the buildup of gas.

Would you try this Swedish delicacy? Why is surströmming banned on some airlines? Why do Swedes throw parties in honor of this herring dish?

Watch our shows:

#OriginsOfFood #FermentedFoods #SwedishFoods #SurströmmingChallenge #Sweden

[raysilvern]

There's something similar in Southeast Asia. Fermented fish is used in the popular green papaya salad dish to add more flavor.

[gxguy]

These Swedish for sure will love Lao foods!

[Bemen]

We eat fesi5 in egypt in easter. Its an ancient tradition

[DrChrisBiomed]

It's not rotten, it's fermented.