Rotten herring (Sweden)
It is one of the traditional dishes in North Sweden. Herring after being caught, leave the head, tail washed and given salt for about one day so the fish will absorb the spices.
Next, the fish is soaked in a barrel, then taken to the sun for about 24 hours, so that the fish begins to ferment. Finally, the fish is brought into a cold, canned and marketed room. The fermented herring plate is covered in a closed box, causing the pressure to rise, the fish box often increases. Some airlines have banned carrying these items on board because they are concerned that this might cause safety.
The Swedes eat rotten herrings with thin bread, boiled potatoes, onions, tomatoes, butter and sauce.
Rotten Mackelel is a challenge even for the bravest people, because only by smelling it makes visitors tear, dizzy and even vomit immediately.
The smell of rotten fermented stingrays (Korea)
Korean fermented stingray called hongeo smells very hard, so many people even equate that smell with ….
This dish is made from stingrays without a bladder or kidney. Their digestive wastes are just released through the skin, in the form of gout.
People often eat fresh rays. But Koreans don't eat the same way. They put dozens of stingrays on top of each other, put them in the refrigerator, and left them for a month until the fish smelled bad. When it's rotten enough, they will take fish, thinly sliced and … eaten raw.
When making fermented stingray meat, uric acid on the skin will turn to ammonia. And if anyone has had direct contact with ammonia, they know how bad it is.
After eating, the stench is "disturbing" for hours on visitors' clothing, skin and hair. For many Koreans, the more stingy, the more delicious it tastes. Smelly, dark pink fish is a special dish.
Rotten shark (Iceland)
This fish has an ammonia odor. This fish meat is so toxic that ordinary people have to boil a lot of water, dry or fermented for about 6 to 12 weeks. And Icelanders often choose the third processing method, which is … burying underground so that the poison breaks down into ammonia. After a standard time, they dig and dry it in the sun for several weeks before eating.
Other processing methods are noteworthy … hung in warehouses for rotting meat. People cut blocks, hang at home, rotting meat releases toxic uric acid on the skin. This processing must avoid sunlight and have a period of 2 to 4 months.
For Icelandic people this is a traditional and familiar dish, but for visitors, many people agree, rotten sharks are the most terrible dish, the smell they can eat.
Magical rotten broth (Son La – Vietnam)
Rotten meat also called Kinh Coong, is an indispensable dish at important Kho Mu ethnic groups (Son La) events.
To make rotten meat, they hang the meat upstairs every week, then water the water every day to create moisture, draw flies to the seeds to nest, carry microorganisms.
The meat is not soaked in salt and spices but hangs and waits for decay until the smell will be processed, the more rotten the meat is the more standard and especially the more maggots like the processor, the more delicious the dish. They only hang the most rotten parts of the flesh like innards, stomach …
To cook a glass dish, one has to pour boiled boiled water, then add vegetables, spices to add a little rice flour to the waves. Among these spices, there are full of pepper, garlic, ginger, forest leaves, chili, lemongrass … to help people treat stable stomach, liver, and bile diseases.