My final attempt at eating rotten fish. I tried to do it justice by having all the trimmings. The Swedes can keep the rest, I swear it.
by engr1337
21 Comments
Grand_Platform4603
I didn’t think this counts as stupid food as it’s like a delelecy and people ate it in history for a reason being it’s available and easy
Malabingo
I still don’t understand how anyone can eat this. This is ragebait food
Grammar-Unit-28
Not stupid, just not your culture.
CR4ZY_PR0PH3T
Of course, people are going to say it’s a delicacy or a cultural food which is correct but it’s still fermented rotten fish which is stupid. Two things can be true it’s a stupid delicacy.
Mewhenthechildescape
I mean it’s a stupid food in a modern context, but it was invented in northern Sweden in the 1500’s due to a lack of salt to preserve fish in. It came about from necessity, not because people thought it was delicious.
karoshikun
Swedish food isn’t exactly know for its strong flavors, but surstromming seems like overcompensating.
Commercial_Dust4569
Why on earth is he putting his bare fingers into the can?! Thats gonna smell for a day…
For the fish itself… it’s not that bad really. The smell is horrible, the taste is actually ok. Bearable for sure.
Kenji1912
I thought he was Richard Dreyfus from jaws. I was a bit excited.
Depressed_amkae8C
Begging a swede to explain the appeal of this is there an American equivalent food that maybe I can compare it to? In terms of “delicacy” lol
OddCook4909
It’s hilarious to me that he’s eating this on a piece of matzah.
Frostbiten92
Brother, you put way too much fish on that, usually it is one filet at most per serving, most break it up into small pieces and spread it out evenly. It’s like with pickled herring, you put a couple small pieces, you don’t cover it because it will be too strong.
hilbo90
I understand that hundreds and hundreds of years ago eating this was a necessity, what I don’t understand is how it hasn’t died out after all this time, as I can’t imagine there’s a great demand for it in the 21st century.
gadusmo
I don’t think that’s stupid food. Dated and unnecessary but it has its lore and reason to be even if not relevant in the modern world. Also, I commend you for trying it properly (right sides and drink to wash it down). You’re clearly seasoned. I tried rakfisk in Norway and I understand that’s super mild compared to this. That alone smelled like a corpse marinating in a swamp during summer so I can’t imagine what you went through. Well done
dchung97
I’ve had skate before and I don’t understand why people like this stuff it tastes terrible.
No-Sail-6510
You should make a video where you eat it with someone who likes it. Obviously someone does but why? Is it like kids with super sour candy or people who eat super hot foods where they kinda enjoy the pain more than the taste or do they genuinely enjoy the rotten taste without gagging at all?
EverythingBOffensive
even the cat is like fuck that
DaHerv
Since surströmming is up so often I have a comment that I’ll reply from time to time.
Swede here, you are supposed to open surströmming (“sour (fermented) herring”) under water, and then get rid of the intestines (that are a fishy blob) and bones usually with a fork and knife. Some say it smells like burnt tires and shit, I’d say they are mostly correct – it’s a very thick and lingering smell but you get used to it after a while – and you usually eat it as part of a crayfish feast. It can be a bit tricky to skin and bone the fish without mushing it too much, but with the right technique you get a small little fish filet that tastes greatly of umami and salt.
The correct way to eat it is to have a specific thin bread, butter, herring, thinly sliced potato, finely diced red onion, sour cream and chives – Some add dill and horseradish. Most common drink to this is beer and a shot of Swedish brandy (usually tastes of different herbs and flowers that have spiced the liquor in centuries).
I haven’t eaten it for many years, and would say that the smell is not really worth it. My first experiences were good, but you can have all that of the above without fermented herring.
HunsplainThis
You gave it a red hot go, so no one else need try it. Thank you.
rickyspanish_1_
Kudos for giving it a serious try. Although I’d say you overloaded it with surströmming, you should have made smaller pieces and less of it and use it more as a seasoning, especially as a beginner. I would also recommend to buy the cans with the whole fish and not the filets, as the filets in my opinion lack the flavour depth and the roundness the whole fish got. The filets have a sharp taste with little umami to it.
UeberraschungsEiQ
You went the whole way and I applaud you for it. Normally people will say „You eat it with onions and bread, that way it isn’t that bad.“
Yes it is. I had it in Sweden, the Swedish way and it still was abhorrent. Even the smallest amount tastes like death and nothing you do to it will make it better than starving. It’s so bad that if it’s the only food available I would happily starve to death.
And I say that as somebody who loves fermented fish like matjes or pickled fish like rollmops
RunningonGin0323
I appreciate this guys commitment to giving it a valiant effort.
21 Comments
I didn’t think this counts as stupid food as it’s like a delelecy and people ate it in history for a reason being it’s available and easy
I still don’t understand how anyone can eat this. This is ragebait food
Not stupid, just not your culture.
Of course, people are going to say it’s a delicacy or a cultural food which is correct but it’s still fermented rotten fish which is stupid. Two things can be true it’s a stupid delicacy.
I mean it’s a stupid food in a modern context, but it was invented in northern Sweden in the 1500’s due to a lack of salt to preserve fish in. It came about from necessity, not because people thought it was delicious.
Swedish food isn’t exactly know for its strong flavors, but surstromming seems like overcompensating.
Why on earth is he putting his bare fingers into the can?! Thats gonna smell for a day…
For the fish itself… it’s not that bad really. The smell is horrible, the taste is actually ok. Bearable for sure.
I thought he was Richard Dreyfus from jaws. I was a bit excited.
Begging a swede to explain the appeal of this is there an American equivalent food that maybe I can compare it to? In terms of “delicacy” lol
It’s hilarious to me that he’s eating this on a piece of matzah.
Brother, you put way too much fish on that, usually it is one filet at most per serving, most break it up into small pieces and spread it out evenly.
It’s like with pickled herring, you put a couple small pieces, you don’t cover it because it will be too strong.
I understand that hundreds and hundreds of years ago eating this was a necessity, what I don’t understand is how it hasn’t died out after all this time, as I can’t imagine there’s a great demand for it in the 21st century.
I don’t think that’s stupid food. Dated and unnecessary but it has its lore and reason to be even if not relevant in the modern world. Also, I commend you for trying it properly (right sides and drink to wash it down). You’re clearly seasoned. I tried rakfisk in Norway and I understand that’s super mild compared to this. That alone smelled like a corpse marinating in a swamp during summer so I can’t imagine what you went through. Well done
I’ve had skate before and I don’t understand why people like this stuff it tastes terrible.
You should make a video where you eat it with someone who likes it. Obviously someone does but why? Is it like kids with super sour candy or people who eat super hot foods where they kinda enjoy the pain more than the taste or do they genuinely enjoy the rotten taste without gagging at all?
even the cat is like fuck that
Since surströmming is up so often I have a comment that I’ll reply from time to time.
Swede here, you are supposed to open surströmming (“sour (fermented) herring”) under water, and then get rid of the intestines (that are a fishy blob) and bones usually with a fork and knife. Some say it smells like burnt tires and shit, I’d say they are mostly correct – it’s a very thick and lingering smell but you get used to it after a while – and you usually eat it as part of a crayfish feast. It can be a bit tricky to skin and bone the fish without mushing it too much, but with the right technique you get a small little fish filet that tastes greatly of umami and salt.
The correct way to eat it is to have a specific thin bread, butter, herring, thinly sliced potato, finely diced red onion, sour cream and chives – Some add dill and horseradish. Most common drink to this is beer and a shot of Swedish brandy (usually tastes of different herbs and flowers that have spiced the liquor in centuries).
I haven’t eaten it for many years, and would say that the smell is not really worth it. My first experiences were good, but you can have all that of the above without fermented herring.
You gave it a red hot go, so no one else need try it. Thank you.
Kudos for giving it a serious try. Although I’d say you overloaded it with surströmming, you should have made smaller pieces and less of it and use it more as a seasoning, especially as a beginner. I would also recommend to buy the cans with the whole fish and not the filets, as the filets in my opinion lack the flavour depth and the roundness the whole fish got. The filets have a sharp taste with little umami to it.
You went the whole way and I applaud you for it. Normally people will say „You eat it with onions and bread, that way it isn’t that bad.“
Yes it is. I had it in Sweden, the Swedish way and it still was abhorrent. Even the smallest amount tastes like death and nothing you do to it will make it better than starving. It’s so bad that if it’s the only food available I would happily starve to death.
And I say that as somebody who loves fermented fish like matjes or pickled fish like rollmops
I appreciate this guys commitment to giving it a valiant effort.