Canned herring smells so bad, why do people still eat it?

Canned herring originated in Sweden. In fact, in order to preserve food, early Swedes cooked herring in salt water to achieve the purpose of thorough disinfection, and then put it in cans and let it ferment naturally. The unpleasant smell after frying in a cesspit is actually produced by natural fermentation in a can.

2. Curious attitude

It is said that the smell of canned herring is extremely unpleasant, so many people will taste what kind of smell it is, and everyone will rush to buy it, and canned herring will become a hot-selling product.

manufacturing method

Every year from April to June, when herring lays eggs, fishermen will salvage hundreds of tons of herring to prepare raw materials for curing herring. The uniqueness of pickled herring lies in natural fermentation. In order to ensure that herring will not rot and deteriorate during fermentation, producers always cook herring that has just been salvaged in light salt water with warm fire, and then tank it for natural fermentation.

It is said that this process of curing herring has been circulating for nearly 300 years. At first, in order to save money, fishermen came up with a method of curing herring by natural fermentation, because it would consume less salt.