The fermentation process continues from the can – 'souring' since the Swedes consult with it – and brings about a bulging tin of fermented herring. Or rotten fish, as some (incorrectly) would say. The process for manufacturing surströmming is as follows. The fishing is made through spring, usually in April https://surstr-mming68913.ageeksblog.com/28318503/thai-taste-buds-have-to-this-notoriously-strong-swedish-delicacy-things-to-know-before-you-buy