Very convincing in so few words. Anytime I read about Nordic fish I'm reminded of Surstrommig (had to look that up, doesn't sound right but appears it's the dish I had in mind), with the buried fermented fish, which is apparently so pungent it must be opened up far from others. Has anyone tried this? I haven't had the chance, though I'm sure it's pretty bad. I'd give it a taste though, maybe someday