As one of the smelliest foods in the world, eating surströmming is not for the faint of heart. However, there are ways to ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Low fish catch disappoints Swedes who could not celebrate the yearly tradition of eating surströmming, a fermented herring delicacy known worldwide for its pungent smell. COPENHAGEN, Denmark (CN) — ...

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy ...