3. Stinkheads

Image Credit: MorgueFile

This is one treat that certainly lives up to it’s dubious-sounding name. Native Alaskans are the people we owe this discovery to, and we’re happy to let them continue enjoying it while having absolutely nothing to do with it. It is prepared by burying fish heads in the ground for a rather extended period of time and allowing them to assume a rather chewy-pasty consistency. It is (presumably) enjoyed despite the risk of food-borne illnesses such as botulism, which is not uncommon due to the “modernization” of the fermentation process being used by some native Alaskans which speeds up the process considerably.