Surströmming

We now travel to Sweden, where we will investigate the language of food delicacies. Today, I am referring to Surströmming, or canned fermented baltic herring.

Surströmming is produced by soaking herring fish in brine and fermenting them for one to two months in barrels. Next, the ripe morsels of joy are canned and allowed to ferment for up to six additional months, causing the cans to bulge from a build up of carbon dioxide.

Haloanaerobium bacteria are responsible for imparting surströmming's unique flavor, through their production of propionic acid, acetic acid, and hydrogen sulfide.

It sounds something like rotten eggs with vinegar.

Opening cans of the pungent fish may be dangerously explosive, a practice which has been banned from several airlines. Besides the safety issues, how would you like to sprayed in the face with the stuff?

It sounds very interesting, but I'm not sure I understand the appeal of surströmming.

Have any of you tried it? Can you help me translate?