Idag i Sverige

"Cé hé sin" (michael-m-mouse) 12/12/2014 at 13:18 • Filed to: None

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Surströmming.

A once in a lifetime experience.

Svart Smart, traded in his Smart > Cé hé sin 12/12/2014 at 13:22

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Det luktar illa. Det smakar illa. Ugh.

For Sweden > Cé hé sin 12/12/2014 at 13:22

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[salutes]

Laird Andrew Neby Bradleigh > Cé hé sin 12/12/2014 at 13:23

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Lycka till kompis, lycka till. Du måste svänga innom Norge för lite mumsig rakfisk också.

Mattbob > Cé hé sin 12/12/2014 at 13:25

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according to wikipaedia: "According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world"

Can you comment on this?

Laird Andrew Neby Bradleigh > Mattbob 12/12/2014 at 13:27

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Oh it's true mate, it is true indeed. Don't open a can of this stuff indoors.

Cé hé sin > Laird Andrew Neby Bradleigh 12/12/2014 at 13:27

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That's supposed to be even smellier....

Laird Andrew Neby Bradleigh > Cé hé sin 12/12/2014 at 13:28

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Nope, not even close.. Rakfisk just have slightly fermented smell..

505Turbeaux > Cé hé sin 12/12/2014 at 13:30

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cannot be as strong as Hákarl though, how was it?

Cé hé sin > Mattbob 12/12/2014 at 13:31

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Yes. When I opened the can juice sprayed out. The smell is indescribable. The taste isn't much better.

Cé hé sin > Laird Andrew Neby Bradleigh 12/12/2014 at 13:32

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Sadly, I just have because about 2° outside and not my hotel....

Cé hé sin > 505Turbeaux 12/12/2014 at 13:34

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Very salty, very strong taste. Once is easily enough.

macanamera > Cé hé sin 12/12/2014 at 13:35

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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."

macanamera > Mattbob 12/12/2014 at 13:35

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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." [13]

505Turbeaux > Cé hé sin 12/12/2014 at 13:35

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yeah I had Hákarl twice. An Icelandic friend brought me some of that back, and some Brennevin to wash it down with. Very strong

Laird Andrew Neby Bradleigh > Cé hé sin 12/12/2014 at 13:36

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It's an acquired taste for sure, but I DO hope you didn't just had the fish and the flat bread? You need almond potatoes and onions as well, and butter.

ttyymmnn > Cé hé sin 12/12/2014 at 13:45

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Cé hé sin > Laird Andrew Neby Bradleigh 12/12/2014 at 14:14

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Yes and probably vodka as well but rustling up all that in my self catering hotel room would be a bit much. So yes, just tunnbröd with the fish.

Laird Andrew Neby Bradleigh > Cé hé sin 12/12/2014 at 14:17

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Hehe, I understand that mate.

Cé hé sin > macanamera 12/12/2014 at 14:18

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Aficionados say that you should keep the tin until pressure from fermentation causes it to swell so much that the top and bottom become almost hemispherical. Or until it bursts.

macanamera > Cé hé sin 12/12/2014 at 14:19

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No. I don't want that.

No. Are you Swedish?

Cé hé sin > macanamera 12/12/2014 at 14:23

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Nope, I'm here on a winter break.

Have a nicely swollen tin.

macanamera > Cé hé sin 12/12/2014 at 14:25

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We have this in America too. We call it "botulism".