Canned herring smells many times worse than

Ten times.

Canned herring. It is a canned food made by canning processed herring and allowing it to ferment naturally, giving off a foul odor and a sour taste. The smell of canned herring is different from that of other foods, such as stinky tofu.

It smells stinky, but you can still feel it in your mouth.

Canned herring stinks purely, not only smells stinky, but also stinks when eaten, from beginning to end throughout, most people don't have any feeling of enjoyment, and even a small number of canned herring lovers have to block their noses to start "enjoying" this "food".

Precautions for consuming canned herring

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

Do not open the can in a closed environment, otherwise the consequences are very serious, before opening it should be refrigerated in the refrigerator to reduce the internal air pressure, if opened at room temperature may spray a large amount of liquid when opened, it is difficult to clean up.

It is strictly forbidden to bring this kind of cans on the plane, as it may cause safety hazards if the cans burst due to air pressure problems.

Canned herring is a traditional Swedish food made from herring, brine, and leavening culture. Although the taste of canned herring varies from person to person, its stench is usually much stronger than that of poop.

Since each person's sense of smell is different and how they perceive different smells, it is difficult to give an accurate multiple. However, according to some descriptions, the smell of canned herring is similar to that of ammonia or hydrogen sulfide, much stronger than the smell of feces.

Therefore, it can be said that the smell of canned herring is many times that of, but the exact multiplier varies depending on the individual's feelings.

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

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

Features and how to make 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 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.

Canned herring is a ubiquitous and hard-to-dissipate stench with an odor value of up to 8,000, making it the smelliest food in the world. Herring is originally a fishy and smelly marine fish, and in the process of making it, the processed herring is canned and allowed to ferment naturally, and after long-term fermentation, it will form a food with a foul smell and a sour taste. <

Canned herring is a ubiquitous and hard-to-dissipate stench with an odor value of up to 8,000, making it the smelliest food in the world. Herring is originally a fishy and smelly marine fish, and in the process of making it, the processed herring is canned and allowed to ferment naturally, and after long-term fermentation, it will form a food with a foul smell and a sour taste.