Yes, it’s gross. Yes, some people seem to like it. Image via Wiki Commons. The fermentation process also leads to a change in the fish’s texture, making it softer and more gelatinous.
A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2] A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe , the Japanese kusaya or。 See more
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worst smelling fish in a can|Fermented smelly Swedish fish: Surstromming
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