So the best way to do this is probably to find a restaurant or some other
place that will serve you surströmming, but should anyone get a can, do
*not* open it indoors and preferably keep the can submerged in water when
you open it. Fermentation continues in the can, which builds some pressure,
and upon opening it might greet you like the enthusiastic sprout of a whale
breathing out.
Of course, not being hit by the full force of the smell takes away some of
the memorable, exotic part of it, but that way, you'll experience it as
reasonably normal food rather than a potentially vomiting-inducing aroma.
//Johan Jönsson
--
On Wed, Aug 7, 2019 at 12:42 AM Deryck Chan <deryckchan(a)gmail.com> wrote:
Apparently Wikimania will coincide with Surströmming
day in Sweden this
year [1]. Anyone fancy trying this smelly Swedish delicacy together?
(More discreet, private offers to take me to try this fish also welcome.
I'm a big fan of Cantonese salted fish [2] so I'm fairly confident I can
cope with Surströmming.)
[1]
https://en.wikipedia.org/wiki/Surstr%C3%B6mming
[2]
https://en.wikipedia.org/wiki/Cantonese_salted_fish
--Deryck
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