The fermentation process proceeds inside the can – 'souring' because the Swedes consult with it – and leads to a bulging tin of fermented herring. Or rotten fish, as some (improperly) would say. The process for making surströmming is as follows. The fishing is manufactured in the course of spring, https://holdenbsgui.jts-blog.com/28275915/the-single-best-strategy-to-use-for-surströmming