This week I'll mostly be eating...

...Surströmming, a type of fermented Baltic Sea herring. During production of Surströmming, just enough salt is used to prevent the raw fish from rotting. A fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste.

Enter crazy lady Kayleigh Gills, part of the online reckless eating brigade who eat random foods as dares. Had to relocate outdoor filming for new TV show to a field next door to her house as her pet ostrich and turkeys wouldn't leave the camera alone!