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Surströmming is NOT rotten fish. It is fermented fish much like anchovy. You stuff herring and salt in a barrel and lit the fish ferment (NOT ROT) for deveral months and then fill up cans. However the fermentation continues in the cans that will bulge.
The smell is much worse that the taste, or the taste differ from the smell, and you never stuff a whole filet in your moth but eat it with potatoes, chopped onion on a piece of crisp bread. You can add smetana or sour cream (which is processed the same way as the fish - lactic acid - which preserves the food).

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