I don't know. Some of us might ethnically cleanse for barbequed Atlantic salmon in dill and lemon juice.

Norwegians have a bizarre Christmas tradition where some little-known disgusting fish, which is poisonous unless treated very carefully with lye(!!!) is served as a delicacy. They all admit readily it tastes as awful as it sounds and are hesitant to offer it to foreigners, yet none of them would pass it up. I figure any nation that stoic can survive anything, even progressive statism.

While this practice may indicate an east Asian (mostly Japanese) death wish, as I understand it, the 'poison' in a small enough quantity induces some kind of 'high'. Perhaps something like huffing propaine. I don't really know.

"The most prestigious type for human consumption is torafugu (also known as Fugu rubripes or Tiger Blowfish), which is also the most poisonous."

Note the use of the word "prestigious" in the above quote.

If you read this you will likely learn more about puffer fish than you really want to know. :-)

Addendum:

I forgot to mention that I have heard/read in the past that about 1400 people die in Japan in each year do to the puffer fish. It is so dangerous that chef's that prepare this dish must be especially licensed by the Japanese government.

A quick look at Google seems to indicate that the anual death rate is in the range of 50 to 100.

Japanese roulette?

Peter, you're thinking of lutefisk, which is simply cod preserved with lye. Yucky sounding, I know -- but a couple of centuries ago, when food during winter wasn't something to be taken for granted, it was a godsend.

Married:

Thanks, it was many years ago I heard about this. You are right, of course. It isn't the fish that is poisonous but the way it is treated that can make it so.

I also seem to recall my Morwegian friends assuring me it smells as vile as it tastes.

For the record, I do not believe in mad cow disease.

The Fugu story was first related to gaijins in Ian Fleming's James Bond Novel:You Only Live Twice.

Lutefisk is reportedly unpleasant but not poisonous. The State of Wisconsin has enacted that it is not a toxic waste. The Swedes do something with canned fermented herring that many respectable people will not allow to be eaten in the house.

I am with OJ on this one no fish product is worth risking your like for, not even caviar to go with your champaign.

I've also heard horror stories about Icelandic wind-dried cod (apparently some form of codfish jerky) whose smell can evacuate a building.

In Minnesota just about every other Lutheran church has a lutefisk supper during the Xmas season. According to 'tradition' you serve it with mashed potatoes and the lutefisk is cooked correctly when you can't tell the difference, in terms of texture, between the two.

Just yesterday, I published a story (deemed unworthy of posting online by the clerks who manage our website) about escolar.

Also known as Hawaiian butter fish, white tuna, sea bass etc.

While it won't kill, it will make you feel bad. The Hawaiian name for this fish is walu, and the Hawaiians have a word, maku`u, which is defined as "uncontrollable bowel discharge from eating great quantities of walu." ("Great quantities" is undefined but can mean as little as 4 ounces for some people.)

I was surprised to discover that escolar is now very popular at white-tablecloth restaurants on the Mainland.

The local fishermen call it Ex-Lax fish.

More at www.twistyfaster.com.