Food-science expert McGee and adventurous culinary technologist Dave Arnold invite PopSci to sample rotten fish
When Popular Science was acquired by Sweden's Bonnier Corporation in 2007, some people thought we'd be eating surströmming, the legendary Scandinavian delicacy of fish left to ferment in cans till the cans almost burst, every day. But in fact, the famously putrid herring has been utterly absent from these shores -- until today, when Dave Arnold
invited me to come crack open a (ominously bulging) can of it that he'd smuggled back from Sweden. Scientific curiosity demanded that I investigate.