Stinky canned herring, with sales reaching up to 3.6 million cans, who s eating it?

Some foreigners will eat, like the Dutch, Swedes, British, etc., they are very fond of eating this kind of thing, and their way of eating is different.

The Dutch, the Dutch are especially fond of eating this kind of canned food, and they will serve it with onions at this time.

Mainly Swedes eat it, because canned herring itself is a Swedish specialty.

Canned herring is notoriously stinky, many people don't like the taste of canned herring, it is said to be extremely unpleasant, and some people even compare canned herring and feces to describe which one is more stinky, I never expected that netizens' canned herring is more smelly!

The smell of canned herring is 300 times that of natto, and it is a pervasive and undissipating stench. Canned herring really stinks, herring is a marine fish with a very fishy smell, which, combined with multiple fermentations and natural decay, makes the flavor even stronger.

It is a traditional Swedish food made by naturally fermenting processed herring in canned food and making it a foul-smelling and sour canned food. Some people say that he vomited three times just by smelling it, and no one dared to approach him after tasting it.

Canned herring and feces are actually more smelly. Because the smell of canned herring is 300 times that of natto and 20 times that of durian, even dogs that eat feces will vomit, so canned herring smells worse than, the taste is very salty, full of fishy smell, much like the big summer, the dead fish in the stinky ditch fermented for several days to taste.

Natto has a taste, the taste of fermentation, canned herring is 300 times that of natto, canned herring is 420 times that of stinky tofu, and it is estimated that it smells 10 times more stinky than feces.

1. Mixture of stinky gutter, fishy smell and sour smell.

2. Canned herring is a traditional Swedish food, which is a kind of canned food with a foul smell and sour taste made by putting processed herring into canned food and letting it ferment naturally. The most important feature of fermented herring is its ubiquitous and indissipating stench. According to reports, Sweden** does not allow canned herring to be opened in residential areas, and international flights are not allowed to carry such canned food.

Its smell is 300 times that of natto.

Canned herring is not unpalatable.

Canned herring (fei) fish is one of the most smelly foods in the world, and it is available in the summer in Sweden around August every year. By mid-August, the herring in the canned food has become sticky and juicy, and the gas in the canned food has also expanded due to the fermentation of the herring, which means that the herring has been pickled and cooked, and it is ready to be marketed.

Introduction to canned herring

The most important feature of pickled herring is its ubiquitous and indissipating stench. People who have never eaten pickled herring often cover their noses because of its pungent stench, and Sweden** also stipulates that canned herring is not allowed to be opened in residential areas, because the smell of herring is really difficult to dissipate.

Every year in April and June, when the herring spawns, fishermen catch hundreds of tons of herring and prepare the raw materials for pickling pits or herring. The peculiarity of pickled herring is its natural fermentation, which is made by boiling freshly caught herring in lightly salted water over a warm flame to ensure that it does not rot during the fermentation process, and then canned it to ferment naturally.

It is said that this technique of marinating herring has been around for nearly 300 years, and fishermen came up with a natural fermentation method to save money because it consumes less salt.