I have never eaten surströmming (fermented Baltic herring), or wanted to. Some regard it as a rite of passage in Sweden, but it’s a big nope for me, despite the fact that I love fish. Anything that needs to be opened underwater or eaten outdoors because of the smell is not for me, sadly. You can be evicted for opening a can indoors because of the smell, and it is banned from several airlines because of the risk of explosion. German food critic Wolfgang Fassbender wrote: the biggest challenge when eating surströmming is to vomit only after the first bite, as opposed to before.
This was a non-blown tin in the local supermarket
The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.
This guy did not open it under water or at an angle.
I have heard of this before (thanks to Rick Stein) and I have to agree with you, Janet, I love fish but this is a no for me.