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Surstromming Challenge

Swedish for soured herring, it is a fermented herring that has been a staple of traditional northern Swedish cuisine since at least the 16th century. Just enough salt is used to prevent the raw fish from rotting. A fermentation process of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidic taste. When opened, the contents release a strong and sometimes overwhelming odour, and according to a study, has one of the most putrid food smells in the world.