If you thought eating caviar or weird seafood monsters was disgusting, I suggest you get a bag ready, before scrolling down, just to be sure, because you’re about to discover the most disgusting seafood dishes in the world.
A traditional dish of the Yupik people of southwest Alaska, Stinkheads are fermented fish heads, most often King salmon. It was once customary to place the fish heads and guts in a barell, bury it in the ground and leave them to ferment, before consuming them. After a few weeks, when the salmon heads are all rotten, Stinkheads are ready to be eaten.
Hakarl is an Icelandic dish that consist of fermented basking shark hung out to dry for several months. The meat of the basking shark is poisonous when fresh, so it undergoes fermentation and drying, before it can be consumed. The shark is gutted and placed in a shallow hole in the sand. During the 6-12 weeks it’s kept in the sand, the fluids are forced out of the shark and the meat ferments. After the fermentation is complete, the meat is hung to dry for several months. Hakarl is served in small pieces, but even so, first time tasters will gag involuntarily, due to the high amonia levels. It’s advisable to pinch your nose, because the smell of Hakarl is even worse than the taste.
Shiokara is an extremely strong dish that is sometimes too much even for native Japanese. It’s made of raw parts from various marine creatures, heaviliy salted and mixed with malted rice. This weird concoction is then packed in a closed container and left to ferment for up to a month. The viscous brown paste has a very strong aroma and the best way to consume Shiokara is in one gulp, followed by a shot of whisky.
This popular fish dish is said to have been introduced into South America by the Spanish, who brought citrus fruits with them. Peruvian Ceviche is basically raw fish, marinated in citrus juice for several hours. It’s served with corn on the cob and onions, but that’s not nearly enough to take away the stink of fish, or make the flesh tender enough.
Surströmming is a Swedish dish consisting of fermented hering. It usually comes in cans that, due to the fermentation, often bulge. As long as the can stays closed, Surströmming isn’t much of a problem, but as soon as the lid comes off, the odour becomes too much to bare. This is the main reason even fans of Surströmming prefer to eat this fish dish outdoors. In 2006, several airlines banned Surströmming, claiming the cans were potentially explosive. Swedish authoritis say that’s just a myth, but why risk it? If the can doesnt kill you, the smell probably will.
So which seafood dish disgusted you the most? Let us know!