13.
(A) affordable
(B) unsuitable
(C) unnecessary
(D) admirable

14.(A) Unlike (B) Despite (C) Because (D) Although

15.(A) separation (B) sacrifice (C) humor (D) reminder 請依下文回答第 16 題至第 20 題： If you’ve come across one of the many "stinky fish challenge" videos on YouTube, it’s most likely the Swedish fermented fish “surströmmingsskiva” you’ve watched people (trying to) eat. Surströmming is a traditional dish from northern Sweden that arose during the 16th century when Sweden had a salt shortage. Today, the fish has become infamous due to its stinky smell, yet enthusiasts praise surströmming for its great taste. Surströmming is made from small Baltic herring caught in the spring. It is salted and left to ferment at leisure before being stuffed in a tin about a month before it hits the tables and shops. The fermentation process continues in the can – “souring” as the Swedes refer to it – and results in a bulging tin of fermented herring. Or rotten fish, as some (incorrectly) would say. The aroma is pungent, and the taste is rounded yet piquant with a distinct acidity. The fermentation originates from a lactic acid enzyme in the fish’s spine. The official fermented herring premiere (“surströmmingspremiär”) is on the third Thursday of August. However, late August until early September is a popular time to enjoy surströmming. In Alfta, Hälsingland, the world’s largest surströmming festival is arranged on August 16, 2025. It attracts traditionalist Swedes, food lovers and adventurist tourists. And, in more recent years, also influencers. Eating surströmming is a tradition and a social activity. Enthusiasts describe the taste as rich umami. It’s also an excuse to throw a fermented herring party, called “surströmmingsskiva.” Then how to eat surströmming like a local? As the tin is pressurized, always open the surströmming in a basin of water outdoor. Wash it, gut it, and wrap it in buttered “tunnbröd” (a type of sweetened flat bread) with slices of almond potatoes and diced onion. Accompany with beer, snaps and lots of friends.

16.What is the main idea of this passage? (A) A peculiar food which may not appeal to everyone. (B) An introduction to Swedish canning industry. (C) The correct way to have a “surströmmingsskiva.” (D) A popular influencer challenge on the YouTube.

17.According to the passage, why does “surströmmingsskiva” get its strong flavor? (A) It is made from a special small Baltic salmon. (B) It is rotten and gets sour due to carelessness. (C) It is fermented from a lactic acid enzyme. (D) It is purposely put in a bulging tin.

18.Which of the following statements about surströmming is true? (A) Every Swedish loves the party “surströmmingsskiva.” (B) The tin should be opened in the house at night. (C) The surströmming is canned without gutting all the insides. (D) It is better to be enjoyed alone without other side dishes.

19.According to the passage, why should the surströmming tin be opened in the water? (A) To obey a tradition that honors the fishermen. (B) To avoid splash of exploding air and liquid. (C) To wash away the pungent flavor and acidity. (D) To make it juicier when enjoyed with “tunnbröd.”

20.Which of the following is most likely to be the source of this passage? (A) The Most Popular Fish Recipes. (B) The Ecology of Baltic Fish Survey. (C) The Website: Travel to Sweden. (D) The Western Country Table Manners.

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