The Independent, Europe
By Jerome Taylor
Surstromming, the highly pungent but much-loved Swedish dish of fermented herring, has a habit of offending the uninitiated with its peculiar taste and overpowering smell of rotten garbage.
But now the national favourite, traditionally devoured in the summer months with large quantities of highly alcoholic liquor, has fallen foul of the airline industry which has asked passengers not to take it on board, saying it poses a safety risk.
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