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this post was submitted on 15 Sep 2023
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More specifically Nordic countries I guess, but surstromming. I understand even amongst them it's a niche delicacy but just fermented gelatinous fish doesn't sound like something that would be enjoyable to eat.
These kinds of things (see also Hákarl, Icelandic fermented shark) make sense to me in places where food was hard to come by, especially in the winter. It was basically once a choice between eat this half rotten thing or starve to death.
Fast forward to now and something that was once done for survival is now a kind of cultural point of pride.
Yeah there's lots of things that were originally done to survive and are now a popular dish, like in Poland cabbage and potato is used a lot since it was easy to grow
That's not "Nordic countries", that is just Sweden.