The fermentation continues after the fish 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。
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, smelliest fish in the worldeven stronger than similarly fermented fish dishes such as the Korean hongeo-hoe , the Japanese kusaya or。 See more
The surströmming fish . The surströmming, also known as the Baltic sea herring, is a fermented fish Sweden is known for, that’s considered to be the world’s smelliest food to。
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