Enjoying food is actually a very happy thing, "only love and food can not be disappointed", delicious things no one wants to miss. There are tens of millions of cuisines in the world, and each country and each place has its own characteristics. Fragrant, spicy, sweet, salty, bitter, hemp and other different flavors each person has different criteria for judging and has different preferences. But for the smell of smell, everyone must be very taboo, and few people can accept it.
It is said that China's stinky tofu is "notorious", and foreigners smell it and flee, let alone eat it. But stinky tofu is a good dish in the hearts of many Chinese, smelling bad and eating fragrant. The world is big, in fact, there are some foods in foreign countries that stink even more than stinky tofu, and these 5 kinds of fish abroad stink! It stinks worse than stinky tofu, but it is a local delicacy
<h1 class="pgc-h-arrow-right" data-track="3" > canned Swedish herring</h1>
Swedish canned herring is a very famous specialty in Sweden, and these herring must come from the northern part of the east coast of Sweden, otherwise it is considered untrue. Literally translated from Swedish is "sour fish". Swedish canned herring is listed as the world's most smelly food, it is a set of sewers, rotten eggs, septic tanks, chicken droppings a variety of odors as one of the composite odor, disgusting, if you use the "fermentation odor index" to measure its odor concentration, stinky tofu is nothing at all, it is 19 times more smelly than real tofu.
After the end of the mating season in late spring every year, when the herring on the east coast is caught ashore, remove the head and internal organs of the herring, directly put it into the unbactericidal container, add light brine to seal, and then place it in an environment of 15 to 20 degrees Celsius to ferment, producing anaerobic bacteria, in the crazy growth process of anaerobic bacteria, carbon dioxide, acetic acid, propionic acid, butyric acid and hydrogen sulfide These odors are constantly released, coupled with the strong fishy smell of herring and the rotten taste of fermentation, it is simply stinky! This fermentation takes about five weeks to complete the canning.
There is also a method of marinating the gills with salted fish as a marinade, covering the herring, and the specific marinating time is related to the temperature and salt. Some canned herring is eaten with the original taste, accompanied by spices, spirits, milk or beer directly to the stomach, enjoy the beautiful smell in the nasal cavity. But most people use almond potatoes, crepes, cream, onions, etc. as condiments, or sipperten cheese, a northern specialty that adds flavor to herring.
Every summer, Swedes who like the taste of canned herring will hold an annual herring party, on this day, Men, women and children in Sweden will gather together, when they open the canned herring, the stench from all directions is straight to the bottom of the nose, no one is disgusted, but enjoy this wonderful process, after the smell ushered in the tender and delicious taste of the fish, let people feast, the scene is quite spectacular. Swedish canned herring is said to consume 800 tons a year for this foul-smelling food.
<h1 class="pgc-h-arrow-right" data-track="5" > Korean ray sashimi</h1>
Korean ray sashimi is one of the most famous and characteristic dishes in Korea, made from ray marinade. The ray is a cartilaginous fish with a flat, diamond-shaped body and a long tail that resembles a thick kite. Rays are similar to sharks in that they have no bladder and kidneys and excrete digestive waste by infiltrating uric acid from the skin. Because the rays themselves have a smell of urine, after fermentation, the smell is incomparable, and it is a strong toilet ammonia smell, which is 100 times more smelly than Japanese natto.
The method of making ray sashimi is relatively simple, the fished rays are removed from the internal organs, packed in a clay pot, covered with a thick layer of hay, put into the haystack, there is also a method of directly bundling the whole ray with a large pile of straw, and then let it ferment for several months, producing a pungent and spicy ammonia.
When the flavor reaches its peak, it can be taken out and sliced and eaten raw. Covering your nose and stuffing these fillets into your mouth, the thick smell of ammonia farts filled the entire mouth and penetrated the throat, followed by the tenderness of the fillets. Eating ray sashimi along with cooked pork and kimchi, known locally as "Sanhe", became a favorite of some and was as addictive as smoking.
For those who are tasting this dish for the first time, this experience definitely requires courage, they try to cover up its odor with more pungent spices and ingredients, such as red pepper, chili salt, garlic, kimchi, salted shrimp and so on sprinkled on the fillets and then eaten, and some are fried. Many people experience the first time to eat, stimulated by ammonia gas to two lines of hot tears, an inexplicable discomfort in the stomach churning, and even vomiting out. The Republic of Korea consumes 11,000 tons of this super-smelly fermented ray every year.
<h1 class="pgc-h-arrow-right" data-track="7" > Icelandic sharks</h1>
Located at the confluence of the Atlantic and Arctic Oceans, Iceland is surrounded by coastal mountains and a plateau in the middle, and fishing is one of Iceland's most important economic pillars. Among them, dried sharks are very famous in the local area, pickled and then dried, which is a traditional food that they are proud of, almost all food stores are sold, and they are high-end ingredients in Iceland, and the price is higher.
Because sharks have no urinary organs, urine is excreted through the skin, and the urea produced by protein metabolism in their bodies, only part of which is excreted from the body, and the other part is trapped in the body, so the flesh of the shark is full of urea, which smells like pungent ammonia, and then after pickling fermentation, the smell is soaring, and it is almost suspicious of life to eat.
The process of dried shark production is extremely cumbersome, the shark using fresh Greenland sharks, first clean up the new internal organs, and then carefully remove the toxins inside, smear salt and then bury them in the gravel, put stones into the fish to press out the excess water in the fish, after 6 to 12 weeks of fermentation, just like the spoiled stinky fish, and then dry and cut into small squares to eat.
The dried shark can not only be eaten directly, but also grilled. Eating shark jerky Icelanders like to accompany toast and potatoes, followed by a few glasses of coriander fermented ultra-high alcohol concentration of black dead wine, which is probably the perfect match and delicious taste that Icelanders think. The more you taste it, the stronger its irritating ammonia smell becomes, like the stench emitted by the toilet that has not been cleaned for several years, smoked so that the eyes cannot be opened, full of stamina, very up.
<h1 class="pgc-h-arrow-right" data-track="9" > Japanese salty round dried trevally</h1>
Salted round dried trevally is one of the traditional Japanese delicacies and is very popular in Japan. In addition to a strong odor when eaten, in fact, the other taste is very similar to caviar, and this strong smell alone will turn many people away, only to be discouraged. This kind of food will bring strong stimulation to the sense of sight, taste, and smell, even if most Japanese people say that they can't enjoy it, while those who are fascinated by it say that they will fall in love with it as long as they eat it once, and sometimes eating it can not be said to be a strange thing.
The practice of salty round dried trevally is to clean the egress of the eel, cut it in half, soak it in a liquid called stinky fish soy sauce, which is also a special soy sauce of Japan, and some soak it in the original liquid of the fish (fermented fish viscera liquid raw) for one night, giving birth to a fungus that is beneficial to the human body, and the trevally combined with this strange smelly fungus, and then after a series of pickling, air drying and other processes, it has become a unique local delicacy.
<h1 class="pgc-h-arrow-right" data-track="11" > Norwegian pickled trout</h1>
Located in Northern Europe, Norway is one of the richest countries in the world, with a coastline of 21,000 kilometers and abundant marine resources, making it one of the largest fishing countries in the world. Norway is rich in salmon and trout, and because of the similar appearance of trout and salmon, it is often confused. Norway's pickled trout is known for its stench, which is unacceptable to the average person.
Pickled trout its production method is to first dry the trout into hard cardboard, and then soaked in cold water for 1 to 2 months, and then put into a corrosive lye to ferment, after two fermentations, the trout meat becomes a transparent colloid, the surface looks like jelly crystal clear, very beautiful, but the smell is strong and pungent. This dish is not only enjoyed by Norwegians, but also by some Nordics, who dip the marinated trout in chili gravy and syrup to dilute its strong stench.
Shinoya had something to say
Due to the long voyages, fishermen had to consider the supply of food, and in order to extend the shelf life of the fish, the pickled fish was produced. The above 5 kinds of pickled fish have their own characteristics, although the taste and taste are not the same, but what they have in common is that the smell is stinky, even those who like to eat stinky tofu are difficult to bear.
Hello everyone! I am Shinoya Cuisine, a culinary enthusiast, passing on the food warmth of three meals a day, discussing the topic of food together, and letting delicious and healthy accompany your life. Welcome to follow, like, forward, favorite, comment, thank you for reading!