The world’s first museum dedicated to fermented herring will open in northern Sweden next year, the daily Vasterbottens Kuriren newspaper reported today.
The museum will explain the ancient technique developed by fishermen in the Gulf of Bothnia for preserving herring by adding a small amount of salt then letting the fish ferment.
Expats Import Pungent Fish
You have to be Swedish to appreciate the pungent delicacy called surstromming (sour herring), which traditionally appears in August.
Only 2 percent of the 800,000 cans produced every year are exported — to expatriate Swedes who long for the sharp odor — which is dismissed by others as resembling dog excrement.
The $335,200 museum will be tactfully situated well clear of human habitation, on a finger of land outside Ornskoldsvik in the Gulf between Sweden and Finland, at the behest of a foundation endowed by ship owner Emanuel Hogberg.