Canned herring is known as the "biological weapon" in food, and british, French and other airlines have banned it from carrying it on board, but why is it that such a "big" food can eat hundreds of tons in Sweden every year? What is the magic of canned herring that makes Swedes addicted?
Than the ancient to see the present, cultivate Wende, hello I am Xiaode, there is a delicacy that everyone must have been very familiar with: canned herring, in recent years, the evaluation of it has appeared on major video platforms, it is absolutely a veritable dark dish, which is called a nuclear weapon in the food industry! Many netizens try to buy canned herring to go home to find out, basically are "impressed" by its taste, just open a small slit, the smell can make people vomit more than once, some netizens have described it like this: "As long as the nose is close to the canned herring, the smell can open up your Second Pulse." "This is something that Xiaode understands, but how did canned herring, which is so terrible to us, become a delicacy on the Swedish table?" Let's first look at the origin of canned herring.
The origin of canned herring
First, let's examine how canned herring gets to the human table. In modern society, Sweden can be called the world's most developed and richest country, and the people are basically not short of food and drink, but not hundreds of years ago. It is said that canned herring was born about three hundred years ago. Summer is the season of mass production of herring, every year from April to June, herring ovulation, fishermen will go out to sea in groups at this time to catch herring, but because it is summer, the temperature is high, herring is easy to rot, at that time there is no convenient refrigeration technology, in order to preserve for a long time, Swedish fishermen want to marinate herring with salt, but salt is not easy to obtain in ancient times, so they came up with a good way, that is, let it ferment naturally: put the newly fished herring in thick salt water, first boiled in warm water, Then sealed in the can box, let it ferment naturally, it is said that this set of methods of preserving herring has been used for nearly three hundred years, which can not only preserve herring better, but also save a lot of salt, why not? And the fish developed in this way will not over-decay at the same time, but also derive some unique bacteria, adding to the nutrition of food. Around the middle of August, the herring will become viscous and juicy, and the gas in the canned box will become inflated because of the fermentation of the herring, and the canned box at this time will be braced and bulging, which is also a sign that the herring has been pickled, and then the canned herring will be sent to the major supermarkets and start selling.
In this way, canned herring is indeed a special delicacy from Sweden, with special methods of processing herring, and then let it ferment naturally, and eventually become a strange smell and salty food, but the biggest feature of canned herring is its difficult to dissipate taste, the notoriety of canned herring can be described as far away, and even the United Kingdom, Finland, France and other airlines and even international flights are explicitly prohibited from carrying it on board, because in the high pressure environment, the can is extremely easy to break, once it is broken it will be issued." The disgusting smell of chemical weapons, thus affecting the entire voyage, in short, the consequences are very serious. But it is hard to imagine that in Sweden, the sales of canned herring can reach hundreds of tons per year? What's going on?
The Swedish way of eating canned herring
In fact, although canned herring is specially produced in Sweden, not all Swedes can accept this unique dish. And the correct way to eat canned herring, is not like the Internet to open the can directly eat, that method is estimated that the Swedish people will be surprised to see, the real step is, first need to prepare a bucket or a basin of pure water, and then to go outdoors away from the crowd, put the can into the water and then open, the rotten smelly juice that has rotted for several months into the water, so that neither let the smell of herring affect anyone, avoid a neighborhood fight, but also avoid being unconscious by the herring.
In this way, the herring can be clipped out, and if possible, it can be cleaned with soda water, and then the bones and skin of the fish are carefully removed, and the fish eggs are one of the delicious parts of the herring, and it is generally not thrown away. Prepare a slice of bread and a little onion, put herring and onions on top of the bread, of course, the locals will also add a little mashed potatoes, cream and other condiments, this is the Swedish people's habit of eating herring, there is another way to prepare two pancakes, first put herring on a pancake, and a variety of side dishes, and finally cover the other half of the pancakes, it sounds similar to our Chinese meat sandwich steamed buns, if possible, the Swedish people will also be accompanied by a bottle of vodka, so it is said that herring will become particularly delicious.
In addition to their own production, the Swedish capital Stockholm city has a special production of herring related restaurants, in recent years due to the rapid popularity of canned herring, there are many tourists who come to visit, coupled with the patronage of locals, this type of restaurant is particularly popular in mid-to-late August, often need to be booked in advance to eat. It is conceivable that in the hot season of herring-themed restaurants, the whole street is filled with the smell of canned herring, and in the long run, it is no wonder that Swedes can accept the smell of herring, after all, they have become "accustomed to it".
In short, swedish canned herring is actually equivalent to our Chinese stinky tofu, bean juice, Chinese people eat is delicious, but for foreigners with different eating habits, it is only afraid to avoid it, canned herring is also the same reason, so it is not surprising that there are hundreds of tons of sales a year. But do you think canned herring is the ultimate stink in the food world? Now that he has said this, Xiao De will talk to you about the Inuit pickled seabirds that are "more delicious" than canned herring.
As the Inuit people know, living in the Arctic, the relatively cold climate makes it almost impossible for plants to grow here, how should the Inuit people take the necessary vitamins under such conditions? They came up with a way to eat raw meat, because most of the vitamins of cooked meat after high temperature treatment have been destroyed, coupled with the difficulty of making a fire in the Arctic, fuel is very expensive, so the Inuit people have developed the habit of eating raw meat, which is also a kind of food culture that belongs to them, but most of the delicious dishes in the eyes of the Inuit people may be difficult for us to accept, such as the "delicacy" we are going to introduce today: pickled seabirds. Pickled seabirds are a traditional food of the Inuit people, and before learning about its preparation process, we would like to remind you in particular that the following may cause discomfort, so please do not watch it while eating!
Marinated seabirds to be prepared
First, we prepare about a hundred dead dwarf petrels and a dead seal, then put the petrels in the shade for about a day, then stuff the untreated petrels directly into the stomach of the seal carcass, stuff them and discharge the excess air, and then stitch the seal's belly, seal it, and coat the suture with the treated seal grease to prevent the petrel from growing maggots. It is said that a seal can contain 700 sparrows, and some say that it can only contain 100, but it is not completely completed here, and we have to bury the seal in the permafrost of Greenland and mark it. Then just wait silently, waiting for the seal's stomach acid to let the seabirds ferment, due to the cold weather, this step in Alaska is estimated to take 2-3 years, the time to dig out the seals, and then take out the petrels can be eaten, surprisingly, the feathers will not be fermented, so the dug out petrel will still roughly retain the original appearance. After making it, the simplest way to eat is to pull off the feathers, directly tear off the raw meat to taste, if you dislike this way of eating too rough, you can also choose to cut open the abdomen of the petrel, take out the fermented internal organs, coated with local characteristic sauce to eat The last practice is the most exciting, the tail of the bird is pulled out, and then use the mouth from the anus of the bird, suck the fermented internal organs in the belly of the petrel, accompanied by some slurry, or you can also drill a small hole in the head of the bird, suck the brain plasma of the bird, according to the description of people who have eaten, The petrel in this practice has a wonderful spongy texture and a great stimulation of the palate, its taste is similar to bran and natto, and coupled with the thick taste characteristic of animals, there is a feeling that all the ferments are gathered in the mouth. How, hearing here is not difficult to accept, although this reflects the wisdom of the Inuit people to survive in a harsh environment, but when the food is really placed in front of everyone, it is estimated that everyone's reaction will be the same as Xiaode, lest they avoid it, as for the pickled seabirds and canned herring in the end which is more smelly, because Xiaode has not tried to pickle seabirds, so for the time being can not give everyone the answer, but Xiaode feels that the person who can answer this question must be a cruel person.
Well, this issue of the video is really talking about nausea, can not continue to talk, there have tried herring canned and pickled seabird friends, remember to experience the message in the comment area to tell you, and finally we come to see how Erha said.
Erha said, "Give me this stuff, I won't eat it!" Meeting! ”