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TRRazor says...

It's called Surströmming and it's essentially fresh hering put in strong brine, which causes the fish to ferment over the duration of 5-6 months.

During this process it produces acids, sulfits and carbon dioxide which all contribute to an obviously disgusting smell.

Usually it is only eaten outside and the can is opened far away from the dining table.

Stupid Hooman needs hint

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