So the best way to do this is probably to find a restaurant or some other place that will serve you surströmming, but should anyone get a can, do not open it indoors and preferably keep the can submerged in water when you open it. Fermentation continues in the can, which builds some pressure, and upon opening it might greet you like the enthusiastic sprout of a whale breathing out.
Of course, not being hit by the full force of the smell takes away some of the memorable, exotic part of it, but that way, you'll experience it as reasonably normal food rather than a potentially vomiting-inducing aroma.
//Johan Jönsson
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Apparently Wikimania will coincide with Surströmming day in Sweden this year [1]. Anyone fancy trying this smelly Swedish delicacy together?
(More discreet, private offers to take me to try this fish also welcome. I'm a big fan of Cantonese salted fish [2] so I'm fairly confident I can cope with Surströmming.)
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