I think you’re thinking of Surströmming, which is Swedish and absolutely vile. (Properly prepared) Lutefisk is quite mild though definitely weird, even if you’re used to stuff like pickled herring. Ordinary pickled herring is fermented in brine (and own enzymes), intensity depends on age at the tail end of things you get fish sauce, Surströmming is fermented in lactic acid, Lutefisk is not fermented at all it’s stockfish (dried without salting) rehydrated in lye, then properly rinsed and cooked. It’s mostly the texture that’s weird.
If you find yourself in Scandinavia one thing to definitely try is elk salami.
I watched a video of someone demonstrating how to properly eat it and it involved a whole process of opening it up in a bucket of water and staying away to let the gases out, then taking it out and putting it in sandwiches with vegetables
I don’t know if it has that effect normally or you mean it would be laced, but they probably wouldn’t eat a strong-smelling food in the first place. (Speaking for myself though, I sure would try as long as I know what it is.)
I have no experience with Hakarl or Lutefisk, but from what I’ve heard about Lutefisk, they wouldn’t have to eat it. Just opening the can in their presence would send a message.
I probably wouldn’t have tried durian or nattou if I didn’t know what they were, but maybe I’ll notice some exception some day. (I might have still tried haggis since I don’t recall it having any smell to it, but I wouldn’t feel better not knowing what it was.)
Haggis doesn’t really have a strong smell, tastes good though (btw, if you ate it in the US, it probably didn’t have sheep lung in it because it’s banned over there)
I had it here in Canada, decades ago. My memories are vague but I remember thinking it wasn’t bad at all. (Probably no lung, but there was definitely stomach.)
I hope to try haggis someday - at a camp out one of the other Dad’s had all the kids making something he called similar to haggis, and it was really good. The only problem is we let the kids try first so we were running out of organs by the time adults got to try some - I did not like the ones that were mostly liver
Ah, you mean imported Hákarl from Iceland?
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Lutefisk? That’s Norwegian.
Honestly tho Hakarl and Lutefisk are locked in an eternal battle for the revolting seafood jerky award
I think you’re thinking of Surströmming, which is Swedish and absolutely vile. (Properly prepared) Lutefisk is quite mild though definitely weird, even if you’re used to stuff like pickled herring. Ordinary pickled herring is fermented in brine (and own enzymes), intensity depends on age at the tail end of things you get fish sauce, Surströmming is fermented in lactic acid, Lutefisk is not fermented at all it’s stockfish (dried without salting) rehydrated in lye, then properly rinsed and cooked. It’s mostly the texture that’s weird.
If you find yourself in Scandinavia one thing to definitely try is elk salami.
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I watched a video of someone demonstrating how to properly eat it and it involved a whole process of opening it up in a bucket of water and staying away to let the gases out, then taking it out and putting it in sandwiches with vegetables
Hmm.
That sounds far more revolting that Lutefisk. Lutefisk just isn’t pleasant, but I don’t like seafood in the slightest.
Hákarl made me projectile vomit. Literally. But, pickled herring on the other hand, I learned to love.
I don’t know if it has that effect normally or you mean it would be laced, but they probably wouldn’t eat a strong-smelling food in the first place. (Speaking for myself though, I sure would try as long as I know what it is.)
I have no experience with Hakarl or Lutefisk, but from what I’ve heard about Lutefisk, they wouldn’t have to eat it. Just opening the can in their presence would send a message.
That’s surströmming
Oh, yeah, you’re right!
Sometimes it’s better to not know what it is.
I probably wouldn’t have tried durian or nattou if I didn’t know what they were, but maybe I’ll notice some exception some day. (I might have still tried haggis since I don’t recall it having any smell to it, but I wouldn’t feel better not knowing what it was.)
Haggis doesn’t really have a strong smell, tastes good though (btw, if you ate it in the US, it probably didn’t have sheep lung in it because it’s banned over there)
I had it here in Canada, decades ago. My memories are vague but I remember thinking it wasn’t bad at all. (Probably no lung, but there was definitely stomach.)
TIL. I’ve bought freeze dried lamb lung for my pups (they love it), but didn’t realize lung is banned for human consumption in the USA.
I hope to try haggis someday - at a camp out one of the other Dad’s had all the kids making something he called similar to haggis, and it was really good. The only problem is we let the kids try first so we were running out of organs by the time adults got to try some - I did not like the ones that were mostly liver