Surstromming

Those who've experienced the Swedish dish Surstromming claim it's an acquired taste. Small fresh-caught herrings are placed in wooden vats with a solution of brine. The heads and intestines are removed after 48 hours. The barrels are left in the summer heat for 8 to 12 weeks while the fish decompose. Although the resulting "delicacy" smells quite bad, there are those who claim it is a gastronomic treat.