smörgåsblogg
We stumbled upon a famous Scandinavian delicacy in our supermarket: fermented herring. Just look at the way the tops & bottoms of those cans are bulging out
And some interesting tidbits from a quick google search:
"The day has come. Put the can on the table. Find an opener and a cloth. Put the opener in position and cover it with the cloth. Now push the opener through the tin plate and hear and smell the pressure in the can depress.
First time you do this you will probably find the smell less inviting. But remember to take a deep breath and you will almost instantly not feel any inconveniancy from the smelling can. All of the people who is going to participate in the dinner must sit close to the can when opened and they should as soon as possible inhale the smell. if you are more than 20 feet away from the can you will not be able to inhale a concentration big enough. This is the trick - you must as quick as possible see to that you strike out your smelling sence. Now you are ready to start eating!"
"In April 2006, several major airlines (such as Air France and British Airways) banned the fish citing that the pressurized cans of fish are potentially explosive. The sale of the fish was subsequently discontinued in Stockholm's international airport. Those who produce the fish have called the airline's decision "culturally illiterate," claiming that it is a "myth that the tinned fish can explode."