ChatterBank0 min ago
Surströmming
9 Answers
Just came across this whilst on another form chatting to a Swedish guy.
Has anyone tasted this or any other fermented fish?
“taste. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya.[2]”
“The fermentation happens through autolysis and starts from a lactic acid enzyme in the spine of the fish. Together with bacteria, pungent smelling acids are formed, such as propionic acid, butyric acid and acetic acid. Hydrogen sulfide is also produced. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting can thrive and prevents decomposition of proteins into oligopeptides and amino acids. Instead, the osmotic conditions enable Haloanaerobium bacteria to thrive and decompose the fish glycogen into organic acids, making it sour (acidic).[citation needed]”
Wiki^
Is it even safe to eat?
https:/
Has anyone tasted this or any other fermented fish?
“taste. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya.[2]”
“The fermentation happens through autolysis and starts from a lactic acid enzyme in the spine of the fish. Together with bacteria, pungent smelling acids are formed, such as propionic acid, butyric acid and acetic acid. Hydrogen sulfide is also produced. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting can thrive and prevents decomposition of proteins into oligopeptides and amino acids. Instead, the osmotic conditions enable Haloanaerobium bacteria to thrive and decompose the fish glycogen into organic acids, making it sour (acidic).[citation needed]”
Wiki^
Is it even safe to eat?
https:/
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Great minds think alike spungle ;)
Great minds think alike spungle ;)
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