What is surstromming? This is fermented herring, caught in the Baltic, salted then packaged in a tin that is left to age for several months, even several years!
For the Swedish, it is an exceptional dish that is tasted especially in June, on the occasion of Midsommar, the summer festival.
Its particularity: when you open the box (already bulging! it just wants to come out!) a smell emerges…
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