Danes (not all) will happily dig in to fermented fish variations like Surströmming though:
A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeohoe, the Japanese kusaya or the Icelandic hákarl.
Surströmming is not a danish thing, and I don't think we have a huge tradition or kitchen for fermented fish, it's a thing at the Faroese Islands, part of the Kingdom of Denmark.
It's mostly a swedish thing, and it's also my understanding that surströmming is a very northern Sweden kind of thing, so not common for southerners of Sweden either (which you might classify Denmark as, depending on your optics ;)).
Indeed. If you read carefully you'll note that not only was that not claimed a link was provided that identified Surströmming as a Swedish dish.
That said, I've eaten it in Denmark and am friends with a crowd of ex-pat Danes who all seem to enjoy fermented fish dishes and all manner of other "crazy European" (I'm Australian, so ...) food.
There's no claim here that all Danes love fermented fish, just the assertion that they've felt the need to ban | recall tins of rancid fish - just peppers of exceptional spice.
