Inspired by the various food-related arguments we’ve been having lately, I decided to go the opposite direction and race you to the bottom.
This is surströmming. Translated it would be sour herring. It is fermented herring that is kept just on the edge of being rotten for at least six months, and usually about a year. The Japanese have studied it and come to the conclusion that opening a can of this shit is among the most pungent food odors in the world. A German food critic supposedly said that the trick to eating it is to vomit after the last bite, rather than the first. The fermentation process is sometimes so extreme the cans just spontaneously explode, which has caused certain airlines to ban travelers from having cans of surströmming in their luggage. A German landlord kicked a tenant out for opening a can indoors, and won in court when he opened a can in the courtroom to prove how horrible the smell was and that he was not just culturally insensitive. For some reason, there are people who go nuts for this shit, despite the fact it smells like someone died of something related to explosive diarrhea and then stewed in it for a year or so.
This is a challenge, SRK. Show me your local cuisine can produce anything worse.