Surströmming is made from Baltic sea herring, which is fermented in a weak brine for at least six months. It’s lightly salted in the can to prevent it from rotting.

More than a decade ago, NPR's Ari Shapiro attempted to eat a fermented Swedish herring called surströmming, one of the most pungent foods in the world.It did not go well. Twelve years later, on a ...

Fish caught off the Gulf of Bothnia coast are packed into a barrel with salty brine, ... Sweden, to eat fermented fish known as Surströmming. WSJ's John Stoll tries out the notoriously smelly fish.

There's spectacle: opening each can is fraught with danger. Self-discovery: can you stomach this slimy, stinky fish? And all that snaps and singing too. Surströmming parties beat crayfish ones hands ...

The fermented fish erupted in northern Sweden during a salt shortage in the 16 th century. With harsh yearly winters, fermenting fish was a preservation technique that proved crucial for survival ...

The friendly Swedish Fish are a staple of the U.S. candy ... Surströmming is a traditional dish that is essentially fermented herring that's been left to rot for several months in big barrels ...

A Swedish man participating in a contest organized by the Disgusting Food Museum ate 13.85 ounces of fermented fish in one minute, earning him a Guinness World Record.

Roman salting plants processed fish so thoroughly that researchers struggle to identify the species once used in ancient ...

This creamy potato, onion and sprats (a type of fish) gratin is an old-school dish, believed to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s.