In Sweden, locals also have their own unique national delicacy called surstromming. That’s a fermented herring that is usually canned. Herring slices in marinade look quite appetizing, as well as meals cooked of it. The main feature of the daunting delicacy is a suffocating smell of rot. As a tin-opener pierces the lid of a can, an awkward odor spreads around.
For this reason, surstromming is often eaten outdoors. There are even special clubs of fans of this delicacy in Sweden. People gather in the nice country clubs and make grandiose dining outdoors, tasting different kinds of this delicacy. The technology of pickled herring production is very simple. Pre-salted fillet is stacked in the open kitchenware, where it remains until the beginning of the fermentation process. After herring begins to ferment, it is placed into cans, where fermentation proceeds in a sealed reservoir.
This unusual delicacy has many fans around the world. Those who like unconventional dishes say that fermented herring tastes rather like a piquant cheese than a normal fish. The homeland of the delicacy is the city of Lubeck that in the 16th century was in the midst of hostilities. The city was struggling. There were problems even with salt, so the herring wasn’t salted properly and it began to ferment. In the context of the terrible famine, locals ate rotten fish, and many liked it. In such a way, more than 400 years ago, one of the most savory and at the same time shocking dishes has appeared.
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