The fermentation process proceeds while in the can – 'souring' since the Swedes make reference to it – and brings about a bulging tin of fermented herring. Or rotten fish, as some (incorrectly) would say. Although today there’s a myriad of fermented fish products which are greatly Employed in dishes https://surstr-mming79134.blogerus.com/51622875/surströmming-for-dummies