In Sweden, there is a dish that not all Swedes eat, but, despite everything, that dish has an ever greater diffusion and attention, even among gourmets.
We refer to the fermented baltic herring which is a tradition. It is made with herring in strawberry, caught in spring and fermented in brine, according to ancient principles. One month before the first meal of the season, approximately, they are packaged in tin cans.
Regardless, the fermentation process continues and, over time, the lid and bottom of the cans become concave. Traditionally, most producers are on the coast of the Norrland region in the north of the country.
Due to the overpressure in the can, it must be opened under water. The herring must then be rinsed before serving. The can should be opened on the outside, but the fish should be eaten inside, as the "smell" attracts flies.
Fermented Baltic herring gives off a pungent, rotten smell. Enthusiasts love the smell, but neophytes are more skeptical. However, the taste of a well-fermented Baltic herring does not correspond to the smell; quite the contrary. Its flavor is mild and biting at the same time, seasoned and salty.
Where you can buy herring from Chile in large cans or buckets