A cabin-owner in Norway has called in a fermented herring expert from Sweden to “disarm” a 25-year-old can of ‘surstromming’, the odorous Swedish delicacy, which he had become terrified would explode.

Inge Hausen, a pensioner from the village of Tyrsil, contacted an explosions expert from the Norwegian army in desperation after finding the can, which had swelled so much that it had lifted his roof by two centimeters.

He was referred to Ruben Madsen of Sweden’s Surstromming Academy, who will travel to Norway next Tuesday to carry out the procedure, watched by crowds of journalists and aficionados of the odorous Swedish dish.

“What I will do is first reduce the gas pressure - slowly, slowly, slowly, because it’s risky, and then open it,” Mr Madsen, who describes himself as “the king of surstromming”, told The Telegraph.

“For me, the most interesting thing is that if there is still fish in the can, I will eat it. It’s considered an extreme delicacy.”

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