Fish caught off the Gulf of Bothnia coast are packed into a barrel with salty brine, ... Sweden Has Champagne Aspirations for Its Smelly Fermented Herring. Share. Resize.

Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times. Over the course of more than a dozen centuries, it has managed to sustain ...

Traditionally, garum is made by layering oily fish, herbs, and salt in a barrel and allowing the mixture to sit in the sun for months until the ingredients break down into a pungent, fermented liquid.

More than a decade ago, NPR's Ari Shapiro attempted to eat a fermented Swedish herring called surströmming, one of the most pungent foods in the world.It did not go well. Twelve years later, on a ...

A Swedish man participating in a contest organized by the Disgusting Food Museum ate 13.85 ounces of fermented fish in one minute, earning him a Guinness World Record.

Chau sells Mekong Delta-style fermented fish noodle soup in Saigon and for almost 10 years, her restaurant on Nguyen Thien Thuat Street in District 3 has been a hit. Its piping hot bowls of broth ...

“Since then, I have focused on selling only fermented tilapia fish, which I catch myself in Bukit Merah,” said Muhammad Nur Arif, who received assistance from the Rubber Industry Smallholder ...

Umami, or ‘the fifth taste’, has been achieved for millennia by fermenting seafood. Today it’s no different – we meet chefs who are using fermented fish sauces for the ultimate flavour kick.