As chef Malin Soderstrom opened the can, the trapped air escaped with a hiss and filled the balcony of her waterside restaurant with the pungent odour of Sweden’s infamous delicacy, surstromming.Likened to the smell of rotten eggs, surstromming — fermented herring — has gained a following online where daring gastronomes film themselves trying the seafood, which should be opened outdoors because of the stench, and preferably underwater in a bucket.From her seaside restaurant in the small fishing village of Skarsa more than 200 kilometres (124 miles) north of Stockholm based in a former herring processing factory, Soderstrom tries to defend the delicacy’s reputation.Close “The sourness with the saltiness together with the bread, potato and butter and onion, it’s just fantastic,” the 51-year-old said outside the restaurant, dressed in her black chef’s uniform. related news Saudi verdict in Jamal Khashoggi case without ‘legal, moral legitimacy’: UN expert Former PM Manmohan Singh confers British broadcaster David Attenborough with Indira Gandhi Peace Prize Soderstrom’s grandparents lived in one of the village’s squat red-wood fishermen’s houses near the water and she ate surstromming, directly translated “sour herring”, from childhood.Herring caught in the Baltic are salted after being caught and left to ferment for months in barrels… Read full this story
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