What's the strongest smell you can imagine? Blue cheese? Stinky feet? Ammonia? Nah. Surströmming. This Swedish delicacy, otherwise known as fermented herring, sits in large vats for months during the Nordic spring. In the summer, it gets canned by the 20 teenagers (un?)lucky enough to pack and seal these pungent fish in a factory that, unsurprisingly, smells like thousands of newly opened cans of surströmming. In Söråker, a town on the High Coast of Sweden, second-generation cannery owner Jan Söderström oversees production of this uniquely Swedish and very smelly treat.
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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