Slovenia: Chillin in Bovec
After yesterday's long day in the saddle on our Pony bikes, it was finally time for a bit of recovery. The day started with a proper breakfast before we headed to the Koritnica River, where we had planned a rather questionable culinary experiment: surströmming, the infamous Swedish fermented herring known worldwide for its incredibly strong smell. Originally developed as a preservation method, the fish ferments for months inside the can, creating an aroma that many describe as one of the strongest food smells on the planet. Naturally, we had to find out for ourselves. The final verdict was unanimous: while surströmming certainly deserves its legendary reputation, it is probably not something any of us will be craving again anytime soon. At least now we can say we survived the experience. After that, the program became much more enjoyable. A picnic lunch by the river was followed by the journey home. Well, for some of us. Most of the group decided to stay for another day, but I had arranged transport to Bistrica pri Tržiču, where Nada's e-bike was waiting for me. Compared to a Pony, the ride home felt almost unfairly easy - Garmin Connect.
Previous Pony rides to Bovec: 2025 (Day 1 - 16822), 2024 (Day 1 - 16452 and Day 2 - 16453), 2022 (Day1 - 15722, Day2 - 15723, Day3 - 15724 and Day4 - 15725)
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| Breakfast. |
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| Opening the can of surströmming. |
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes.
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| Surströmming has been part of northern Swedish cuisine since at least the 16th century. |
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| Fortunately, the picnic lunch that followed served as an excellent antidote, helping us replace the taste of fermented herring with memories we'd much rather keep. |
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