Surstromming, Swedish for sour herring, is legendary for its powerful stink. But it's all a result of the chemistry of preserving food. This week on Reactions, we learn about the world's smelliest food with help from the people who know it best.
Sources:
- Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surströmming)
- Surströmming: What you need to know before trying Sweden's fermented herring
- Surströmming Revisited: Eating Sweden's Famously Stinky Fish
- Fermented and ripened fish products in the northern European countries
- Fish Spoilage Mechanisms and Preservation Techniques: Review
- A review on mechanisms and commercial aspects of food preservation and processing
- butyric acid
- propionic acid
- Protect Yourself from Botulism
- Beware: the surströmming is let out of the can!
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