I enjoyed it too, after a moment's acclimation. The eye-watering sulfurous odor -- like rotten eggs and raw onions -- and the unchanged-baby odor predominated, but the salty deliciousness of cured herring came through. Especially on a piece of dark bread with some sliced red onion, the experience was more like eating cured fish while sitting next to a dumpster than eating actually rotten fish. The anaerobic fermentation (by Haloanaerobium bacteria that can survive in a brine salty enough to kill deadly Clostridium) gives it a slippery, disintegrating texture that's somewhat alarming, but on the whole I would do it again. Here's to you, Jonas Bonnier!