The fermentation approach carries on from the can – 'souring' as the Swedes make reference to it – and results in a bulging tin of fermented herring. Or rotten fish, as some (incorrectly) would say. Like a Accredited divemaster, passionate underwater & vacation photographer, road excursion fanatic and unique traveller, https://www.youtube.com/watch?v=OS365DWxnKQ