Fermented herring expert Ruben Madsen is incensed.
“Never, ever should surströmming be served like that,” he told The Local.
“It must always be stored in a cool environment. If it is stored in a warm place, then the lactic acid destroys the proteins and there is no fish left inside the can. In the film, there's just a mess inside.”
All this, he says, is explained clearly on the label of the can in English. - thelocal.se
Info source: thelocal.se
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