FishbonesAs reported today in Reuters:

BEIJING (Reuters) – The French used grapes, Russians fermented potatoes, Koreans put ginseng in their drink and Mexicans distilled cactus plants to make fiery tequila.

Now China is introducing fish wine.

Sun Keman, an entrepreneur in the northeastern port city of Dalian, has formed the Dalian Fisherman’s Song Maritime Biological Brewery, with a plan to use his background in the fishing industry to make fish into wine.

"Different from China’s thousands of years of brewing, the brewery will clean, boil, and ferment fish for making wine," the official Xinhua news agency reported.

The company already had orders from Japan, Russia and other parts of China, it said.

Tipplers might also take heart in knowing the brew is purported to be good for them.

"Experts said the wine is nutritious and contains low alcohol," Xinhua said.

This sounds pretty disgusting if you ask me. But, a lot of people probably say the same thing about soy sauce and fish sauce once they find out how they are made.

It’s interesting…to say the least. I think I’d need high alcohol to get threw a glass though. I have to admit…I’d probably try it at least once.