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Opening a 24-year-old tin of herrings was "really exciting" the President of the Fermented Herring Academy in Sweden has said.

The tin, which was found in a loft in Norway, had fermented for so long it had built up four to five tonnes of pressure meaning opening it risked "something that looks like an explosion", Ruben Madsen said.

The tin dating back to 1990 was found in a cabin in the Norwegian mountains.

The herring "smells terrible and aggressive, but tastes extremely good," Mr Madsen said.

"I am an expert so I made a small hole to let the gas out. Once the gas has reduced you can open it slowly."