Surstromming (which is Swedish for "sour herring") has been a staple in Northern Sweden since the 16th Century. It is made up of herring, in a can, with just enough salt to keep it from rotting completely (it is fermented for 6 months). Processing the fish in this fashion allows it to have a lengthy shelf life, which was perfect for long journeys on the ocean.

When I was a kid, my parents would, from time-to-time, cook an old Cajun dish called Debris. Debris was what got cooked after the rest of the cow was processed, wrapped and frozen. What is left over after you freeze the T-Bones, Brisket, Ribeyes, soup meat and Round Steaks?  Well, all of the innards: heart, lung, liver, spleen, brain, intestines, stomach (if you are eating right now, my apologies). There is a very distinct aroma when one prepares Debris, and it never did sit well with me - I don't like the taste, the smell, or even the thought of Debris.

One time, as I got off of the bus from school, I could instantly smell the Debris cooking, FROM OUTSIDE THE HOUSE! I asked if I could re-board the bus and go back to the school, but the driver didn't allow. I had to go inside. (Of course, it was a PBJ sandwich for me that night!)

Anyway, I would imagine that Debris smells better than Surstromming.

The family in the video above decided to take the challenge: the dad is going to attempt to take a bite. The kids and wife, if they can stay in the same room the whole time, will be winning prizes.

Watch their faces as he opens the can; within seconds, they are gagging!  I can't imagine how bad that stuff must smell.

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