ALLTOURS
ALLTOURS
Shiga Prefecture, Japan
Funazushi is a fermented carp dish dating back over a thousand years, considered an ancestor of modern sushi, with a pungent, cheesy flavor that takes months to prepare.
Murtosa, Aveiro District, Portugal
The small town of Murtosa is famous for its *caldeirada de enguias*, an eel stew made with eels caught directly from the Ria de Aveiro, a unique lagoon system where fresh and saltwater meet.
Valdres region, Norway
Rakfisk, a fermented trout dish from the Valdres valley, has been prepared since the Middle Ages, with some families using starter cultures passed down for generations.
Messolonghi-Aitoliko Lagoon, Greece
This shallow lagoon is the birthplace of *avgotaraho*, or Greek bottarga, a delicacy made from cured mullet roe, once considered food for the gods in ancient Egypt.
Tarapoto, San Martín Region, Peruvian Amazon
*Patarashca*, a traditional Amazonian dish, involves freshwater fish like *paiche* or *tilapia* seasoned with local herbs, wrapped in *bijao* leaves, and grilled over an open fire.
Bjarnarhöfn Shark Museum, Snæfellsnes Peninsula, Iceland
*Hákarl*, Iceland's infamous fermented shark, is prepared by burying Greenland shark meat for months, then hanging it to dry for more, to make it edible by neutralizing its high urea content.
Kolkata, West Bengal, India
*Ilish Paturi* features the prized Hilsa fish, a migratory species, steamed in banana leaves with a pungent mustard paste, offering a unique taste that is a cultural icon in Bengal.
Bonavista Peninsula, Newfoundland, Canada
Salt cod, a historical staple of Newfoundland, was once so vital it shaped the region's economy and culture for centuries, allowing cod to be preserved without refrigeration.
UNCOVER CULINARY SECRETS
Point your phone camera at any place, and hear its unique history, geology, and culture, including the stories behind its incredible local dishes.