Canned herring stinks, why is it still so popular in Europe?

In fact, each country and region has its own special cuisine, for the European region, canned herring is considered one of their special food, and after the can, they will reprocess it and then make it into different cuisines, and even in Sweden there is a special festival for canned herring.

For the eating habits of Europeans, canned herring is the same as China's stinky tofu, smelling and tasting fragrant, in fact, China's stinky tofu and preserved eggs and other foods are also difficult for Europeans to accept.

Canned herring is very popular because of its high protein content and the fact that it is more delicious when cooked in a specific way.

Canned herring is so smelly, and it is still very popular in Europe because the locals think it is delicious and don't care how stinky it is, just like stinky tofu in China.

Although canned herring is very smelly, there are still many people who like to eat it. Because the smell of canned herring is still something that some people can smell like. So there are still people who like to eat. I think it's still delicious.

Herring has a higher nutritional value. After canning, the nutrients will change due to fermentation, but it still contains a certain amount of nutrients. Every 100 grams of herring contains about 17 grams of protein and 14 grams of fat, which can provide about 825 kilojoules of calories.

Herring has a high protein and fat content, and is also rich in a variety of vitamins and trace elements, making it a fish with high nutritional value.

2. Good taste.

Canned herring is like stinky tofu and durian, smelling stinky and delicious.

3. Regional habits.

Canned herring is a traditional Swedish food. In Sweden, every year on the third Thursday of August, people hold a party dedicated to eating herring, and it is said that this is the time when the pickled herring tastes right. On warm and short summer evenings, the Swedes set up tables and chairs in the garden, then serve herring to the table and feast on it, drinking and singing.

Herring is often eaten on onions, sour cream, or fled, tasteless cakes, chewed or swallowed in large chunks.

Canned herring first came from Finland, which at that time had a small population of less than 1 million people. Of these 1 million people, about 200,000 people work as fishers by the sea. From April to June, these people can catch a large number of herring, but because of the large number of herring, they can't eat it themselves, and there is no advanced freezing technology at that time, so these Finns thought of using fresh herring to make canned herring.

I don't think it's delicious at all, the taste is really unbearable, I think this thing has to be different from person to person, and some people really love to eat this can, because everyone's taste is different.

Because the meat of canned herring is particularly delicious, many people like to eat it. Of course it's not delicious, anyway, I'm not used to it, and I want to vomit when I smell it.

Because canned herring is very tasty and very nutritious, many people like to eat it very much, so it is really delicious.

Because there are some people who like the taste of canned herring very much, and some people will try it because of curiosity, I personally think that this kind of canned food is very untasty.

It's because although this canned food is very smelly, the taste is really delicious, just like stinky tofu, which is really delicious.

Although it smells bad, this can tastes very good. It's really delicious, don't just smell it, you should taste it.

It's because canned herring is particularly nutritious. It's really delicious, that's why so many people like to eat it.

The reason why canned herring stinks so much is that in the process of making canned herring, only the head and internal organs are removed. After washing, soak in salted water for a period of time, then cook over medium-low heat, and then put it in a can to ferment naturally for several months. Therefore, only canned herring tastes so bad, and according to experimental studies, canned herring tastes 300 times more delicious than natto.

The reason why canned herring stinks so much is because of the unique way this food is prepared. The production of canned herring requires only catching herring in the spring, removing the head and internal organs, cleaning it, putting it in salted water and cooking it over medium-low heat. This is followed by natural fermentation in tanks.

After a few months of natural fermentation, it is ready to be put on the market. Canned herring is one of the traditional Swedish cuisines. The biggest feature of this food is the persistent foul smell, and according to relevant experimental data, the smell of canned herring is 300 times that of natto, so even if canned herring is used as food.

Sweden** also stipulates that canned herring is not allowed to be opened in residential areas.

However, one thing to say, the taste of this canned food is really bad, and many people may not have the courage to try canned herring at all. But it is precisely because of the fame of herring that many people will deliberately challenge eating this kind of canned food, so that the sales of canned herring are getting higher and higher. Of course, the nutritional content of this fish itself is also relatively high, although canned herring is indeed not very delicious, but the nutrition is indeed very comprehensive.

Because canned herring is a Swedish delicacy, now, Sweden is one of the richest countries in the world, but not a few hundred years ago, canned herring was born about 300 years ago, when herring was the main food in many countries in Europe.

However, due to the lack of refrigeration technology, it is extremely difficult to preserve herring during the hot summer (April to June is the main season for local fishermen to catch herring), and in order to save money, and because of the lack of salt (it cannot be made into salted fish), the fishermen came up with this genius idea: let the herring ferment naturally.

Delicious. Canned herring stinks, but it's delicious, just like snail noodles, but it's very tasty.

What's it like to eat canned herring? The smell is so stinky, why do so many people still eat it?

Because canned herring is like durian, it smells stinky and eats fragrant. There are also some people who eat canned herring out of curiosity.

Because of the canned fish. It does smell terrible. But you have to chew it slowly to get a taste of it. It's like stinky tofu. It smells stinky and eats, but it smells good.

Clause.

1. Sweden** also prohibits canned herring in residential areas. I can't help but wonder if the local residents have to go to the suburbs to eat this?

Clause. 2. This kind of canned food is also not allowed on international flights, because the change in air pressure may cause the can to rupture, and the consequences are very serious. The smell is 200 times that of natto.

Clause. 3. Known as "the world's first smelly" Originally, fishermen came up with a natural fermentation and pickling method to save money. Durian doesn't dare to call itself the first smelly.

If that's not enough, let me give you two more hilarious examples.

In 1981, in Germany, a tenant splashed the juice of canned salted herring in the stairs of the house, and the landlord was furious, immediately expelled the tenant, and finally everyone went to court, and then the judge immediately acquitted the landlord after smelling the smell of the canned salted herring on the spot.

In April 2006, Air France and British Airways finally stood up bravely and joined several major airlines to ban the carriage of canned salted herring on the plane, the main reason is not the taste but the danger of the can. Subsequently, Stockholm's Arlanda Airport also stopped selling canned salted herring, although the manufacturer denied that such canned food was risky.

So how is such a powerful biochemical ** made?

Salted herring is made by catching herring during the spring spawning period, then salting the herring and letting it ferment naturally for one to two months in an unpasteurized tube.

The peculiarity of pickled herring is the natural fermentation. In order to ensure that the herring does not rot during the fermentation process, the freshly caught herring is always boiled in concentrated salt water and then canned to ferment naturally.

1. Be sure to inform all the people around before opening the can to prevent accidents.

2. Do not open the cans in a closed environment, otherwise the consequences will be serious.

3. Before opening, it should be refrigerated in the refrigerator to reduce the internal air pressure, if it is opened at room temperature, a large amount of liquid may be sprayed when opened, which is difficult to clean up.

4. It is strictly forbidden to bring this kind of canned food on the plane, once the can is broken due to air pressure problems, it may cause potential safety hazards.

5. After enjoying the perfect food, do not seal the canned food box and discard it, so as not to affect the city environment.

6. Be sure to finish eating after opening and don't waste food.

How stinky is it? It's just a taste of harmony with Wang Zhi. The more it spreads, the more evil it becomes.

Foreigners think it stinks, forget it. A group of Chinese who grew up eating stinky tofu pretended to be a fart. So the conclusion is that a group of people who have never eaten it at all are spreading nonsense.

Can't buy canned herring? Just buy cans of Wang Zhi and stinky tofu in the supermarket. A taste.

It's just that canned herring is saltier.

Herring is actually an unremarkable fish in the deep waters of the Pacific Ocean, with a very flat shape and a small head and a long body. Herring has a lot of fat in its body and is a highly nutritious fish. Herring itself is not smelly, but it is a marine fish with a slightly heavier body odor and a fishy smell common in the deep sea field.

April to June is the best time to catch herring in Sweden, then marinate it and then canned it for a period of time. It was taken out in August, and the canned herring was almost marinated. In fact, canned herring is very similar to the stinky mandarin fish we have here, both through natural air-drying and pickling, and then waiting for fermentation, and finally it is the effect of stinky smell, but there is indeed a difference between them, the marinating time of stinky mandarin fish is shorter, only a slight sour taste, and herring is in the production process, remove the internal organs and head of the eggplant and pickle in light salt water, the process will emit some sour substances, fermented for several months, and the final taste is very lethal.

When making canned herring, due to repeated fermentation, the herring's body decays quickly, resulting in the stinky smell of canned herring, is this harmful to our health? In fact, canned herring is a very stinky food, the smell itself will not bring harm, but the rotten food will have its own toxic substances shiny skin, after eating too much, it will lead to various physical discomforts, plus canned herring is very smelly, will give people a certain psychological hint, so the toxicity of the smell of canned herring is completely negligible.

Mainly because the food culture is different in each place, canned herring, which is difficult for us to accept, is a delicacy in Sweden.

Mainly because the food culture of each country is very different, and canned herring is delicious for the future of the Swedes.

Because they think this food is very tasty, this food is very nutritious, and that kind of food can replenish the energy that their body needs.

The reason why canned herring is so stinky and some people eat it is because canned herring is a convenience food. It is usually stored for a long time and can provide a protein without fresh food**. In addition, canned herring is rich in omega-3 fatty acids and other nutrients, which can effectively promote good health.

Although it has a special airstool arubber flavor, some people are used to its taste and think that it is particularly delicious.