This can of sour herring has its origin in the Borkbo Saltery in Enånger. The text reads “The content of this can was fished on May 26, 2006, in the firth of Enånger, in a deep hollow called ‘Mjus-Nisses pit’. The herring was fully fermented and has its best taste during this year. If there is other sour herring eaten at the same time, always start with this can. There are 189 items, of which 48 in Uppsala. Best greetings, salters Stig and Hans.”
The can was bought in 2007 in the delicatessen market of Uppsala and will soon be eaten, so a report should come before too long.