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Every country has some sort of "out there" food that others are repulsed by.
I've had natto (fermented soybeans) from Japan which weren't terrible but had a texture I couldn't get behind, and I've had surstromming (fermented fish) from Sweden that is probably the most horrific substance known to mankind.
Over a decade in Japan and I still struggle with natto and never order it. I got over the smell. I don't really care for the slimy/string texture of things, but I can eat other things. If I try to eat more than one or two beans at a time, I involuntarily gag. Some flavor component of it kills me. I make my own ferments (Korean-inspired daikon with fish sauce, chili, and some other stuff is the most recent, fermented at room temp for a few days then into the fridge) and have no trouble with them.
Is surstromming really that bad? I thought it was just shit tier YouTubers making click bait by eating it wrong.
Like marmite is going to taste bad if you eat it from a table spoon on it's own. But that is a skill issue.
I thought that surströmming was okay, it just depends on how you use it. The way it was explained to me is that you're actually supposed to use it more like a spice. So, rather than eating it alone, you add a little bit to a sandwich.
It smells terrible, so much that it's best if you submerge the can in water before opening it (plus it sprays everywhere if you don'). But adding it as a spice to something like a sandwich and it's actually not that bad.
Yeah that was the impression I had, you add small amounts to something else and don't open it in a confined area.