The most unusual fish dishes

7 dishes, which have become a national treasure, a delicacy or just unusual for pudding tourists.

Fish - a rather frequent guest at the table in different nations. But sometimes it is prepared very unusual ways. Below are some of the most amazing dishes of fish.

surströmming (Sweden)

The history of this dish starts from the XVI century, when the Swedish King Gustav Vasa led the war against the German city of Lübeck. As a result of hostilities Swedish settlements began to experience a lack of salt. For normal such salting herring amount of salt it was insufficient, and the fish began to ferment. In conditions of hunger Swedes had to have a "sour" herring, which, surprisingly, many relished. After the war, this method of preserving fish has become very popular in northern Sweden, where the salt even in peacetime was a way for the majority of the population.

Modern surströmming preparing a similar way: pre-cleaned salted herring, placed in an open dish and allowed to ferment. As a result, fish and bacteria secrete butyric, propionic and acetic acids and hydrogen sulfide. Later, the fish is placed in the cans for further fermentation.

Surströmming, despite a sharp unpleasant odor, it is now considered a delicacy. surströmming festival held on the third Thursday of August.

The dish is eaten either alone or together with potatoes, tomatoes, raw onions, as well as part of sandwiches.

lutefisk (Norway)

Another invention Scandinavian - dried and soaked in alkali cod. The dried fish for three days maintained a caustic soda solution, and then soaked in water. In the course of chemical reactions cod becomes jelly-like consistency. Before use, lutefisk must undergo heat treatment. The dish contains a small amount of lizinoazalin - a toxic amino acid that affects the kidneys. Despite this, lutefisk dish remains popular in Norway, Sweden and Finland and is a traditional Christmas treat. Dish served with mushy peas, potatoes and bacon.

The first mention of lutefisk in history belongs to 1555. Legend links the origin of dishes from fish warehouse, burned due to lightning strike. Fish mixed with ash, and after a while the Vikings decided to try it, pre-soak in water.

Fugu (Japan)

One of the most famous fish dishes. To cook using poisonous blowfish fish species of the family. Most often for the purpose entity it is a brown toby containing a lethal dose of tetrodotoxin - poison neuroparalitical action. The main task of the cook - in the cooking process to reduce toxin content to tolerable and safe for humans. For the preparation of fugu chefs are allowed only who have passed compulsory education and obtained a license. Earlier in the event of poisoning fugu chef to cook the dish, he had to eat it or to commit ritual suicide.

Now learned how to grow fish for fugu, contains no poison. The fact that tetrodotoxin is not produced by the body of the animal, and is formed as a result of metabolism. Thus, changing the mode of feeding the fish, you can avoid the accumulation of toxins.

Fugu lovers use "sharp" sensations; residual dose of poison cause light euphoric effect. Despite the highly qualified chefs committed to the preparation of fugu, nowadays also occur poisoning deaths.

Suguday (Russian North)

Suguday made from fish species that live in the northern waters. Most often used for the preparation of whitefish, whitefish and whitefish, but sometimes they are used instead of salmon, white salmon or valok. The dish is a raw fish and vegetable oil, onion, salt, vinegar and black pepper and other spices and grated apple.

Suguday considered a good snack and can be delivered to the table within 15 minutes after catching the fish.

Bacallao (Portugal)

Bacallao - dried and very salty cod. Initially the fish was delivered to Portugal from the coast of Norway and Iceland, which was called "klippfisk". Somewhat later, the cod began to catch the Portuguese and Basque fishermen, reaching for it to Newfoundland. The journey takes about three months.

Previously Bacallao was considered food for the poor, but after World War II, its value has increased, and now it is a delicacy. Dish appears on the Portuguese table mainly at Christmas and during Holy Week. Before selling the fish being cut. For the preparation of most dishes fish soaked repeatedly; with the exception of only a few foods (eg, a traditional salad of dried cod).

Bacallao popular in Portugal and its former colonies - Angola, Macau, Brazil, as well as in Galicia - community in northern Spain.

Hakarl (Iceland)

Off the coast of Iceland, Greenland Shark caught. The peculiarity of this fish is that it does not have the kidneys and the urinary tract, due to which all secretory processes occur through the skin. Skin becomes poisonous due to the high concentration of urea and ammonia. Icelanders shark meat separated from the bones and placed into containers with gravel or buried in the ground for 6-8 weeks. Then pieces rotten fish weather-beaten, and dried. For 4 months of meat covered with a crust. Crust is cut so that only the remaining meat yellowish. Such method of treating ammonia neutralizes the toxic effects on the human body.

The dish is known from the Viking era. Every year the festival "Terrablot" takes place in Iceland, which has taken to treat each other hakarlem.

Dumplings (USA), fish-torch

Strictly speaking, this invention can not be called an American. Prepare such dumplings in the restaurant "Golden Gates" one of the "Russian" areas of the Bronx. The composition of such pelmeshek includes pork, elk, veal, and fish-torch - one of the rarest and most expensive types of fish. Due to the unusual fish dumplings emit cyan. Per serving of 8 dumplings have to pay $ 2400, and if you order two servings, you can get a discount of $ 400.