Rotten herring (Sweden)
One of the traditional dishes in northern Sweden. Herring after caught, leave his head, tail washed and salted for about one day, so the fish absorbs spices.
Then fish were marinated in barrels, and then brought to the sun for about 24 hours, so the fish began to ferment. Finally, fish are brought in a refrigerator, preserved and sold. The container with fermented haringa is covered with a closed box, which is why the pressure increases, the fish boxes are often inflated. Some airlines have forbidden taking this item on board because it fears that this could lead to safety.
The Swedes eat a rotten herring with thin bread, boiled potatoes, onions, tomatoes, butter and sauce.
A spoiled mackerel is a challenge even for the bravest people, because only so much that smells bring visitors to tears, dizziness and vomiting right away.
Fermented scent of rye (Korea)
The Korean fermented jacket named hongeo smells extremely difficult to smell, so many people even compare this smell with the scent ….
This dish is made of stingray without a bladder or kidneys. Their digestive waste is simply ejected through the skin, in the form of uric acid.
People often eat fresh rays. But Koreans do not eat the same way. They put dozens of stingrays on top of each other, put them in the fridge, and left them for a month until the fish stank. When they fail enough, they will take the fish, cut them thin and … eat raw.
During the production of fermented meat of the rays, uric acid in the skin will be converted into ammonia. And if someone has ever had direct contact with ammonia, they know how bad it is.
After eating, the stench was "worrying" for hours on clothing, skin and hair of the dining room. For many Koreans, the more skilled the air is, the more delicious they are. Fish stinks, dark pink is a specialty.
Rotten shark (Iceland)
This fish has a smell of ammonia. The meat of this fish is very toxic, so ordinary people need to rotate a lot of water, dry or ferment for about 6 to 12 weeks. And Icelanders often choose a third way of processing, i.e. … buried underground to break the poison into ammonia. After a standard time, they were dug up and dried in the sun for a few more weeks before eating.
Other methods of processing are worth the … hanging in a meat storage room. People cut into blocks, hanging in the house, rotten meat will relieve toxic uric acid in the skin. This treatment must avoid sunlight and have a period of 2 to 4 months.
For Iceland this is a traditional and familiar dish, but for guests, many agree, rotten sharks are the most horrible, stinking dishes they can eat.
Maggot Turtle Buoyon (Son La – Vietnam)
Defective meat called Kinh Coong is an indispensable meal on important occasions of the Kho Mu ethnic group (Son La).
In order to create ruined meat, every week the meat is fried on the floor, and then spray water every day to create moisture, attract flies to the grain of the nest, bring microorganisms.
Meat that is not soaked with salts and spices is already hanging and waiting for degradation until it stinks will be processed, which is the standard meat, and especially as the larvae likes the processor, it's better. They only explain the harshest parts of the meat, such as the bowels, the belly meat.
To cook a glass bowl, people have to pour hot water, then add vegetables, spices to add some rice flour to the waves. Among these spices, there are plenty of peppers, garlic, ginger, forest leaf, chilli, lemon grass … to help people cure stable stomach, liver and pancreatic diseases.