Fish lovers who enjoy trying new things will be glad to know about all the different meal options the world has to offer. Explore things you’ve never tasted before and who knows? You may find a new favourite dish!

Fugu, from Japan

The fugu is a pufferfish and can famously only be prepared by specially trained chefs because if it’s not cooked exactly right you could die! It’s very poisonous and a little bit of the toxin is left inside it to create the tingling feeling we experience as our bodies fight it off.

Lutefisk, from Norway

Lutefisk can be traced all the way back to Viking times, 793 AD – 1066, and is made from dried white fish, usually lingcod, which is kept in water for several days. After this, it gets placed into a lye solution and this transforms the firm flesh of the fish into a soft, jelly-like substance. Then it gets soaked in fresh water once more, usually for about a week.

Lutefisk is famous for its strong odour, but its taste is quite mild. It’s served with a white sauce spiced with pepper and other strong flavourings to combat this.

Make sure you have something to keep you busy while you wait from this Norwegian meal to get ready. You could take a book with you, engage in Tweets, explore Instagram videos blowing up online at the moment and even have fun with the apuestas de futbol Argentina has to offer until it’s ready.

Shirako and Shiokara, from Japan

At a glance, shirako looks like a wonderful creamy sauce and it’s usually eaten during the cooler winter months. But before you dive in, be aware that it’s cod milt, which is just a fancier way of saying Fish Sperm. The sac that this delicacy is housed in apparently takes like butter, with a very melt-in-your-mouth quality.

Shiokara is so strong that it’s even sometimes deemed too much for native Japanese. It’s a mixture of the raw parts of several marine creatures, heavily salted and mixed together with malted rice. The concoction is then packed into a container, closed up, and left to ferment for up to 30 days.

It all ends up becoming a viscous brown paste with a very strong aroma. It’s best to consume it in one gulp if you can, often followed by a shot of whiskey to get rid of the aftertaste.

Tuna Eyes, from Japan

If you don’t mind your meal staring straight back up at you while you eat, then you should check out Tuna Eyes! You’ll be able to choose from cooked eyes or fresh ones and they are usually seasoned with strong flavours like garlic and soya sauce.

Surströmming, from Sweden

Also referred to as Sour Baltic Herring, Surströmming is fermented herring and the cans it comes in are usually bulging because of this. The stench of Surströmming is such that even those who enjoy eating it prefer to do so outside.

In 2006, several airlines banned Surströmming, claiming the cans were potentially explosive.

Anna Jones
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