Surströmming is a hero of many short videos showing people going delirious over its smell. Leaving behind those reactions are purposely exaggerated to get clicks, the smell is certainly not delicious.
Why people has chosen such method of food preservation? Does fermenting fish give any advantages over smoking or drying? Does fermented fish hold longer? Or it's about the protection from bears? Or maybe it's more cost effective (less effort or resources)?
Why would I, as drop-out, choose to ferment fish for preservation?