what is the stinky fish in a can

by Jaron Smitham Published 3 years ago Updated 3 years ago

Surströmming

What is the stinky fish in a can?

Ten Stinkiest Foods In the World

Durian. This southeast Asian fruit, often used in smoothies or as the stuffing in sweet buns, is revered by some for its ripe, nutty, pungent flavor.
Surströmming. If your idea of Swedish fish is the chewy red gummy candy, then this Swedish seafood delicacy may catch you off guard.
Vieux Boulogne. ...

Is fish safe to eat if is smells bad?

If you eat bad fish, it can cause food poisoning. Fish is something that many people eat because it is easy to digest and it has a high nutritional value. The way that most people try to find out if their fish has gone bad is to smell it. If it has a rancid smell, it is most likely bad. Sometimes it can smell like ammonia.

Is it OK to eat smelly fish?

As long as the flesh is still firm and the skin is shiny rather than slimy, the fish is still fine to cook and eat. If your seafood smells overpoweringly of ammonia, or is mushy, slimy or otherwise questionable, discard it. It is better to be safe than sorry.

What fish don't smell?

Flounder is voted as one of the best fish for people who don't like fish (at least with the beginner to start). Similar to the Cod, Flounder can taste moderately sweet without any particular smell. What makes the flounder challenging to cook is its delicate texture.

What is rotten fish in a can called?

Fermented herring (surströmming)

What does surströmming taste like?

What does surströmming taste like? Well, the Swedes are right – it really doesn't taste as bad as it smells. Unsurprisingly, it has a fishy flavour, but with the sharp tang of a good blue cheese. It's certainly is an acquired taste, but most Swedes love it – and you may well come to enjoy it as well.

Can surströmming make you sick?

Notably, although surströmming isn't dangerous, it can make you sick, simply from the smell.

What is the stinkiest canned fish?

surströmmingAccording to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, stronger than similarly fermented fish dishes.

Is surströmming illegal?

Surströmming: The Most Disgusting (And Partially Illegal) Fish You Can Eat.

Why would you eat that surströmming?

3:148:20Surströmming! You Asked, We Delivered - Why Would You Eat That?YouTubeStart of suggested clipEnd of suggested clipAnd spicy each August and off to Sweden surstromming is the featured attraction at an end-of-summerMoreAnd spicy each August and off to Sweden surstromming is the featured attraction at an end-of-summer celebration that includes copious amounts of alcohol singing dancing and skinny-dipping.

Can you take surströmming on a plane?

A tin of surströmming undoubtedly makes for a novel souvenir, but before you start filling your suitcases with the stuff be warned; several airlines, including BA, have banned it on the grounds that the pressurised tins could explode on board.

What is the smell of surströmming?

Surströmming (say "soor-stroh-ming") is tinned fish from Sweden. It is fermented (put in a salty brine for two months) before the tins are sealed up and sold. The process of fermenting the fish creates a strong rotten egg smell.

Does surströmming expire?

Surströmming is a delicacy if eaten properly. We will always sell surströmming well within the expiry dates. The cans are stamped "Bäst före", that means it's recommended to consume it before that date. Although surströmming ages like a wine, but if it's stored too long it will dissolve.

Is fermented fish good for you?

Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid.

What is the Swedish smelly fish called?

SurströmmingSurströmming, a fermented herring considered to be a famous delicacy in Sweden, is also known as one of the most pungent foods in the world. And there's one more must-have accompaniment: beer. Herring has been a key part of Swedish culture for centuries.

How do you eat fish surströmming?

8:3910:47How to eat Surströmming - YouTubeYouTubeStart of suggested clipEnd of suggested clipI put the pieces. Inside this roll now you can peel off the bones you can remove the small bones ifMoreI put the pieces. Inside this roll now you can peel off the bones you can remove the small bones if you want to or you can keep them because they are so small you can actually eat these buns.

The Process of Surströmming

The process for producing surströmming is as follows. The fishing is made during spring, usually in April and May before the spawning takes place. First, the herring is gutted and the head and guts are removed. Then the fish is salted and put in open containers and left to ferment in controlled temperature kept rooms.

The smell of suströmming

The smell is the thing that has made surströmming famous. The smell is created by autolysis in the fermentation when the enzymes and bacteria create different acids that are where the smell comes from. Such acids are propionic acid, butyric acid, and acetic acid.

The History of Surströmming

Fermentation and drying food have been a necessary way of preserving food for hundreds of years. There are signs of surströmming being produced as early as the 1300-hundreds but the method seems to have been commonly used in the 1500-hundreds due to a shortage of salt.

Modern production of surströmming

The production of surströmming is in today’s standards still a small business. Most of the production is made by small companies located close to the north eastern coast of Sweden. The center of the production is at the Höga Kusten (high coast) in Sweden.

How to eat Surströmming

The most common way to consume surströmming is with tunnbröd (thin bread) which is a soft or crisp very thin bread commonly baked in the north of Sweden. The bread is consumed in Sweden all year. Usually, a sandwich is made with surströmming, butter, potatoes, sour cream and diced onion. This is what usually is called a surströmmingsklämma.

Where to eat Surströmming

Due to the strong smell surströmming is usually consumed outside in the late summer. It is usually not allowed to eat indoors in most apartment buildings. Sometimes you can get it at certain restaurants. But when sold at restaurants it is often for one night only, at the surströmmingspremiär.

What is surströmming?

Surströmming is an infamous Swedish delicacy made of fermented Baltic sea herring. In spring, the spawning fish are caught between Sweden and Finland, then the heads are removed and the bodies are stored in a series of salted water solutions.

Historic reports of Surströmming

Supposedly, in 1981, a German landlord evicted a tenant without notice after the tenant spread surströmming brine in the apartment building’s stairwell.

What is the surströmming challenge?

The surströmming challenge is an invitation to try the fermented herring for the first time. How you choose to do so is completely up to you! But we recommend that you do it outdoors.

What does surströmming smell like?

Surströmming’s defining quality, and source of international notoriety, is its distinctive smell. A 2002 Japanese study found that the smell of surströmming is one of the most putrid in the world.

How does surströmming taste like?

Surströmming enthusiasts are drawn to its rich umami flavor and will insist that the taste is far better than the odor. For a first-timer like me, surströmming tasted exactly how it smelled. My first (and only) bite started off fine enough with a strong and savory character, then quickly transitioned into the acidic finish of rotten fish.

How to eat surströmming

In Sweden, eating surströmming is a social activity. At a surströmmingsskiva, or surströmming party, you and guests can assemble sandwiches together.

How to open a can surströmming

Now, before we get into how to prepare a traditional surströmming meal, let’s talk about opening the tin. This is important since the gases released during fermentation pressurize and deform the airtight tin.

Recently the Stinky Fish challenge has been going on viral on the internet and netizens have been reacting to it. Find out what is the Stinky Fish challenge

The internet is a great place if one wants to start or be a part of a unique and entertaining challenge. Recently, the Stinky canned fish challenge has been going viral and people are posting videos of themselves doing the challenge.

What is the Stinky fish challenge?

For those wondering what this challenge is all about, here’s an explanation. The "Stinky fish" referred to in the challenge is actually the dish Swedish Surstromming, which has gained notoriety as being the world's smelliest fish. Hence this brand new internet challenge is also being called the "Oskars Surstromming challenge".

Where to buy the Stinky canned fish?

The Swedish delicacy is hard to find in other places other than Sweden itself. But there are a few online stores that do sell it. However, folks who want to try it must proceed with caution as in the past many people have posted videos trying to eat it and have failed miserably.

Most Canned Tuna

Tuna is perhaps one of the stickiest wickets when it comes to the canned seafood conundrum. In 2015, the environmental watchdog Greenpeace released a buyer's guide for canned tuna, ranking more than a dozen major brands based on sustainability, mercury load, and other key factors.

Some Canned Salmon

There is no denying that salmon is a powerhouse when it comes to the healthiest fish, and while many people find it difficult to afford—or even find—the fresh, wild-caught sockeye we're told to seek out, canned salmon is used in salmon cakes, salads, seafood stews, and pastas.

Some Canned Crab

Seachoice.org tells us the number one indicator that the crab you're contemplating might be a poor choice is in its name. If the crab is labeled as “swimmer crab,” “swimming crab,” “blue swimmer crab,” “jumbo lump crab,” or “backfin lump crab,” you'll need to do some further investigation.

Many Canned Shrimp

Canned shrimp is perhaps even more fraught with ethical, health, and environmental problems than tuna, with farmed shrimp being the absolute worst offender.

Overview

Origin

Surströmming has been part of northern Swedish cuisine since at least the 16th century.
Fermented fish is an old staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and from the south of today's Sweden. More recent examples include garum, a fermented fish sauce made b…

Chemical process

The fermentation happens through autolysis and starts from a lactic acid enzyme in the spine of the fish. Together with bacteria, pungent smelling acids are formed, such as propionic acid, butyric acid and acetic acid. Hydrogen sulfide is also produced. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting can thrive and prevents decomposition of proteins into oligopeptides and amino acids. Instead, the osmotic conditions en…

Production

The herring are caught in April and May, when they are in prime condition and just about to spawn, and have not yet fattened. They are put into a strong brine for about 20 hours which draws out the blood, after which the heads are removed and the fish is gutted and put into a weaker brine solution. The barrels are placed in a temperature controlled room kept at 15–20 °C (59–68 °F). Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the …

Preparation

Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September. Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 d…

International opinion

German food critic and author Wolfgang Fassbender wrote that "the biggest challenge when eating surströmming is to vomit only after the first bite, as opposed to before".
Due to being made from herring from the Baltic Sea, surströmming today contains higher levels of dioxins and PCBs than permitted in the EU. Sweden was granted exceptions to these rules from 2002 to 2011, and a renewal of the exceptions was then applied for. Producers have said that if t…

Museum

On 4 June 2005, the first surströmming museum in the world was opened in Skeppsmalen, 20 km (12 mi) south-east of Örnsköldsvik, a town at the northern end of the High Coast. The name of the museum is "Fiskevistet" (translated as 'The Fish Encampment').