Surströmming Röda Ulven Herring 300 g Tin (with fermented herring)

Description

Surströmming - a Swedish fish speciality made of fermented herring yes, he stinks... but: Myths and legends are far more rough than reality Surströmming is certainly the one of all Sweden's specialities most myths and legends are ranking around. Videos with a Surströmming challenge get millions of clicks from Youtube. "Rotten smelly fish", "exploded cans", "incredible smell" are just a few examples to hear about it. As with all myths and legends, there are more people who talk about it than people who have tried or experienced it. What is Surströmming? Surströmming is extracted from Baltic Sea Herrings. The purified fish are stored in a brine in open containers to ripen through enzymes and bacteria through fermentation - they ferment. It forms strongly fragrant acids, such as propanic acid, butyric acid and acetic acid - you can say it stinks. It also forms hydrogen sulfide during maturation, which gives the Surströmming its characteristic smell. The Surströmming is then packed in tins for secondary fermentation. As it continues to ferment, the lid and the base dent out, the can of Surströmming bloats. What should be considered? Many people think you would have to devour a whole can of Surströmming in one stroke. This brings nothing at all and you don't have to wonder if you have to pass over afterwards. This is also done after a bottle of good Bordeaux on Ex. Let the fish breathe first after opening the can, as you decant a bottle of wine or remove good cheese from the fridge and packaging 15 minutes before eating. Use the Surströmming sparingly - three Surströmming are enough as a meal to get to the taste.