A movie that infiltrated the factory of the world's most smelly food 'Surströmming' is being released



Youtube shows how the world's most odorous food, '

Surströmming, ' has infiltrated the factory, which is said to 'smell even from a distance of 300 meters from the factory.' Surströmming is a food that is often treated as a punishment game or challenge, but you can see how seriously the people inside are facing the food and working while fighting.

Inside the World's Smelliest Factory --YouTube


・ 2020/10/07 postscript
The original video has been deleted, but a part of the video has been uploaded to Twitter.




Canned salted herring 'Surströmming' produced and consumed in Sweden is said to be the most odorous food in the world, and eating itself is sometimes regarded as a 'challenge' or 'punishment game'.



There is also a challenge movie on the net. In the video below, people are trying to wear raincoats.



The dog just smells ...



I have vomited.



So, I sneaked into the Surströmming canning factory.



“I think you can smell it even from 300 meters away from the factory,” says Jan Söderström, the second-generation owner of

Oskars, a manufacturer of surströmming cans.



This is the Oskars Surströmming logo.



The factory is located in central Sweden.



The Swedes created Surströmming dating back to the Middle Ages.



Herring, the material for Surströmming, was abundantly caught in the northern Baltic Sea, but at that time the salt needed for preservation was precious, so the preservation method was to soak it in dilute salt water instead of solid salt.



How to make Surströmming is very simple. First, cut off the herring's head ...



Store the herring in a barrel of salt and water for 8-10 weeks.



What I would like to clarify here is that 'Surströmming is not a rotten fish, but a fermented fish.'



Söderström sits in a room full of barrels.



When the fermentation is over and the barrel is opened ...



Like this.



And from here, manual canning begins.



The image shows Nellie Lögdal, who has been working on canning in the summer for seven consecutive years.



Canning is done by assembly line.



Lögdal said he had applied an ointment called

Tiger Balm under his nose the year he first canned it.



However, while Tiger Balm was functioning, the workers gradually began to develop a rash.





“It's like a corrosive to the skin,” says Lögdal.



Some workers have a tissue on their nose ...



Some people have earplugs.



“We are constantly experimenting with improvements,” says Söderström.





'Not all barrels have the same taste.'



'So taste everything. We want everything to be of equal quality.'



The rest of the tasting is thrown to the floor.


Liquid is released from the pipe ...



It will be poured into the can.



'There is still room for improvement,' and it is said that Surströmming will continue to be improved in the future.



By the way, if cooked properly, the smell will remain, but you can eat Surströmming deliciously rather than as a 'challenge'.


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