The fermentation approach carries on while in the can – 'souring' given that the Swedes refer to it – and results in a bulging tin of fermented herring. Or rotten fish, as some (incorrectly) would say. At Continual Wanderlust, I create about my two great passions: travelling and diving – https://stephendulcq.p2blogs.com/28347119/considerations-to-know-about-thai-people-try-surströmming