Surströmming, a traditional Swedish fermented herring preserve, is known worldwide for being the food with the most unpleasant odor in the world. It is recommended to open the cans outdoors due to its intense aroma, reminiscent of rotten fish and strong body odors.
This fish is fermented in barrels for one or two months before being canned, where fermentation continues, generating gases that can deform the cans, which is why many airlines prohibit its transport on flights due to the risk of explosion.
According to a report by the Daily Mail, the experience of tasting surströmming is not easy. The journalist described the smell as “an unbearable mixture of the worst body gas, unwashed body parts, and rotten fish”, and although the taste is somewhat less aggressive than the smell, he described it as “intensely salty and unpleasant”.
Despite this, Swedes argue that surströmming is a typical culinary delight that is part of their gastronomic culture.
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