S T O C K H O L M, July 27 -- The world’s first museum dedicated tofermented herring will open in northern Sweden next year, thedaily Vasterbottens Kuriren newspaper reported today. The museum ...

It's often described in English as rotten herring, although it is actually fermented. The fish was first used by Swedish troops in the 17th and 18th century, when they needed non-perishable food that ...

Cans of surstromming, the Swedish delicacy of fermented Baltic herring, embossed with the face of chef Malin Soderstrom and made near to the restaurant she owns, sit on a table in the Albertina ...

Surstromming, Swedish for sour herring, has a powerful stink thanks to food preservation. Surstromming, Swedish for sour herring, is legendary for its powerful stink. But it's all a result of the ...

AS CHEF Malin Soderstrom opened the can, the trapped air escaped with a hiss and filled the balcony of her waterside restaurant with the pungent odour of Sweden's infamous delicacy, surstromming.

Taking a break from the kitchen, 25-year-old chef Joseph Netzler tried the fish for the first time, sniffing it cautiously before tasting it with hard bread, dill and potatoes.

Taking a break from the kitchen, 25-year-old chef Joseph Netzler tried the fish for the first time, sniffing it cautiously before tasting it with hard bread, dill and potatoes.

Swedish Easter food: a leg of lamb, smoked salmon, ... Likened to the smell of rotten eggs, ... 25-year-old chef Joseph Netzler tried the fish for the first time, ...

As chef Malin Soderstrom opened the can, the trapped air escaped with a hiss and filled the balcony of her waterside restaurant with the pungent odor of Sweden's infamous delicacy, surstromming.