So I’m taking heat from a Norwegian, the country that's responsible for Lutfisk
. I don’t eat that, nor would I like to try the carp.
And no the carp wouldn’t taste as good nor would it smell as bad as surströmming either
.
For those that’s not familiar to this delicacy. The strömming/fish is put in open barrels with saltwater, after a few days it’s barrelled with fresh less salty water to start the yeasting process that takes about eight weeks. Then it’s canned, the yeasting process continues so the cans sometimes look like a ball. Opening the can might be hazardous, it can explode and sensitive people can react to the smell, some dogs even flee, and you can lose some guests now
. The pros think the party begins with the welcoming smell, but it tastes much better than it smells. The smell is bad
even for me that grew up with this, and for this reason parties are often held outside. There’s an opening date for surströmming , this is a very important day with weeks of feasting in the north of Sweden. You have to attend to several parties so you really can appreciate all the ways this delicacy can be enjoyed in
.
http://www.surstromming.se/recept.htm
Hope you get to experience and enjoy the Swedish surströmmingskiva
,
Mia
