If you want to say that the food is the most smelly, you have to mention the canned herring from Sweden, which sits on the top seat in the stinky world, and the smell is comparable to the biological and chemical weapons, but such a stinky canned herring, the Swedes eat up to 800 tons per year. So, how stinky is canned herring? Why are swedes so obsessed with him?
Canned herring in the "dark cuisine industry" can be described as famous all over the world, so there are many people in order to pursue the pursuit of excitement to buy attempts, but whether it is domestic or foreign, netizens are basically stinky to vomit when trying canned herring, in the end is this food really smelly, or netizens exaggerate it?
It is said that in the 80s of the last century, a German tenant was driven out by the landlord, the reason is very strange, the tenant was driven out, not because of anything else, it is precisely because in the room to eat canned herring, and did not clean the juice, so that the whole house is full of disgusting smell, the smell around the beam for three days, for a long time.
The landlord thought that the smell was like a combination of feces, rotten eggs, and stinky socks, which was suffocating and unbearable. But the tenant could not accept such a reason, neither side was convinced, so they went to the court to confront, the court at first neutral, until the landlord's lawyer opened a can of herring, the judge declared the landlord successful on the spot, and even the canned herring was listed as contraband.
In 2006, British Airways, Air France and other airlines banned them from being carried on board. It is precisely because the aircraft is a low-pressure environment, herring cans are likely to leak gas under the pressure difference between inside and outside, the aircraft space is closed and narrow, once the odor leaks is a disaster for all passengers.
In order to find out the degree of odor of canned herring, the Japanese also give stinky food ratings, the stink value of China's stinky tofu is 420 Ala Baste, Ala Bast represents the smell of the finger, the higher the index means the more smelly. Studies have shown that the stinky position of canned herring is 19 times that of stinky tofu, up to 8070 Alabaste, and there is no doubt that canned herring can be described as the king of stink.
It is strange how Europeans can make such a stinky meal? Since the name is canned herring, the raw material can be imagined to be herring, in fact, many European countries have a tradition of using herring, the most typical of which is the Netherlands and Sweden. The Dutch have an extraordinary affection for flying fish, and the Dutch poet Marante once said, "The herring is a treasure given by God to the Dutch, and it is it that fills the stomach of the Dutch." ”
In the 14th century, the Dutch population was less than a million, many of whom were engaged in fishing, but due to the lack of refrigeration devices, there was no way to sell fish farther away. Later, a fisherman named William invented the method of preserving herring: he used the method of removing the head, internal organs, and fish bones, leaving the pancreas, and then salting the herring to preserve the herring. After the promotion, which enabled a large number of herring to be exported from the Netherlands to other countries, William invented a preservation method that can be said to be the prototype of the swedish traditional canned herring.
After the technology of pickled herring spread to Sweden, the local salt shortage crisis coincided with, so it had to be localized and made in brine. The spawning period for herring is from April to June, when Swedish fishermen catch large quantities of herring, up to hundreds of tons. Swedes soak their catch herring in brine, boil it in warm water, and then put it in cans and wait.
It is said that this production process has been passed down for nearly 300 years, and canning fermentation takes only a few months, and in mid-August, the cans are also bulging due to the gas produced by fermentation, at which point it can be sold, and Sweden produces hundreds of tons of canned herring every year. However, the proportion of exports is relatively small, mostly internally digested, and the main force is the people in the northern part of Sweden, who consume at least three or four hundred tons of canned herring every year.
Canned herring is among the best in the odor industry, and ordinary people dare not try it easily, but why do Swedes seem to be very obsessed? Could it be that their sense of taste and smell is different from ours? And it stands to reason that Sweden is one of the richest countries, what kind of food can not be eaten? In fact, this is related to the geographical conditions of Sweden, which is located in the cold zone, and the temperature can be as low as minus 40 degrees Celsius in winter, and the day is very short.
Fat herring is the best food for fishers, and canning herring canned to help them survive the harsh cold season, which over time becomes a taste memory for Swedes. The third Thursday of August is their herring party, but not all Swedes are keen on canned herring, some love it, and some, like many who haven't tried it, avoid it.
Under the influence of modern lifestyles, the production method of canned herring is not always traditional, and some canned herring is even more smelly than traditional canned, which is a government rule that canned herring can be opened indoors, so this activity is usually carried out outdoors. It should be noted that the canned herring challenge videos circulating online often use the wrong way to eat.
The correct way to eat it is to open the canned herring in clean water, on the one hand, to prevent the juice from splashing, on the other hand, to clean the herring of excessive seasoning and juice. After cleaning, the herring can be eaten in bread with green vegetables, or directly with cooked potatoes, if like the challenge video, open and send the fish to the mouth without any treatment, it is too raw, and the scene will not bear to look at it.
But further north of Sweden, in the Arctic Circle, the inuit people living there have a traditional specialty called "pickled puffins", and its stink value is estimated at 9500 Alabaste, so the canned herring is comparable to "biological weapons". The pickled puffin is just a common name for this specialty, its official name is "Kiviyak", which is an indispensable food in the life of the Inuit people.
Inuit people are also known as Eskimos, meaning "people who eat raw meat", the winter in the Arctic Circle is very long, when cold, the temperature can be as low as minus forty or fifty degrees, the environment is very harsh Newt people but survive in harsh conditions for thousands of years, is simply "outdoor survival master". Because they live in the ice and snow, they slowly develop the habit of eating raw meat, and on this basis, they have derived a series of special foods, and pickled puffins are one of them.
The method of making pickled puffins is very simple, only two raw materials - pygmy petrels and seal skins, the Inuit killed the captured dwarf petrels, and then stuffed them into the seal's stomach one by one, without even pulling out the feathers. A seal of about 40 kilograms can be crammed into more than 100 pygmy petrels, and some larger seals can even fit into 500 pygmy petrels.
After filling the seal's belly, the Newts will expel the air in their bodies by squeezing, jumping, etc., and then sew up the opening of the seal's belly, sew it well, and carefully apply a layer of seal grease to the suture to prevent air from entering its stomach through the gap. Finally, the treated seals are buried in the permafrost, marked with stone signs, and wait for the time to take out the delicacies.
Generally speaking, the production of pickled puffins needs to be naturally fermented for two to three years before it can be taken out and eaten, and there are two ways for Inuit to eat pickled puffins, the first is wilder, cleaning up the hairs and dirty things near the puffin's anus, and then sucking them with the mouth, and the other slightly more civilized way to eat is to remove all the hairs of the puffins, and then tear them open by hand to eat, or use the offal juice as a seasoning and spread it on the grilled meat.
It is said that the taste of pickled puffins is very complex, smelling with a rotten smell, a fishy smell, and a little feces, and at the same time tastes like cheese. Here, I would like to ask a question: if you have a canned herring in front of you, a portion of three pickled puffins, you must eat the same, which kind of do you want to choose to fill your belly?
As for the smell of canned herring, although the reputation is really bad, it is said to be acceptable, and those who are interested can buy it and try it directly. However, the pickled puffins really dare not agree, after all, the bird's stomach has been fermented into a liquid, including bird droppings, there are many inexplicable substances, the average person is certainly unable to bite, rather than eat canned herring.
Although they are all smelly, but at least the canned herring fish meat is theoretically acceptable food, I don't know which one you will choose?
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