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StinkheadUp 16Down 5Eskimos
Stinkhead. The name itself is enough to turn most heads away from this dish, and unfortunately, it's pretty much exactly how it sounds. Natives to Alaska’s frozen and inhospitable environment know a thing or two about sustainability – and they don’t like to waste anything.
The most distinguishing thing about stinkhead is not that they're fish heads, but that they are buried in the ground and left to rot (the preferred posh foodie term here is "ferment") for weeks on end. And what’s worse, they love letting them rot into a congealed mush of funk and slime and then eat them like a mushy fish head gruel.l< << PREV 1 of 9 NEXT >>
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