Rotten Fish Head Specialty Hard Anyone Dare Eat Alaska’s

The first fermented fish dish of Alaska (USA) is one of the most feared and difficult to swallow dishes in the world. It is difficult for even the most courageous tourists to try this dish. It is not an exception. The famous dish here is tepa or "rotten fish head" with characteristic flavor. Photo: Perfect Vacation

.This is a traditional dish of the Yup’ik people, usually made from king salmon. Traditionally, the head is wrapped in long grass (growing along rivers and streams) or placed in a wooden crate and buried in the hole, for about 4 to 6 weeks. Then, they are dug up for enjoyment By then, usually the fish bones are softened and you can splint the head into a mixture.



Later, plastic bags were used to speed up the fermentation but increase the risk of food poisoning. Therefore, fish heads are now often buried directly in the ground in special burial pits. Photo: Freerepublic. Another fermentation specialty of Alaska is "rotten fish eggs". Among them, female salmon often have large ovaries in the summer. The eggs will be buried with the fish head, until the outside is hardened and the inside softer. The rotten fish head smells terrible Many people feel nauseous just by smelling the tepa, and eating them is an "impossible task.



" Photo: Casos Curiosos. According to Hoang Linh / Zing news ***.

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