Yeah, somehow fish soaked in lye and salt to a gelatinous consistency doesn't sound appealing to me either. I think a lot of traditional foods were done because preservation was needed to eat year round, like lutefisk and fruit cake, or every nasty thing had to be eaten because people were that poor, like tripe and chittlins. I have eaten menudo and chittlins in the past and won't do it again unless I get in an Andes plane crash.
I don't care for pickled fish. I'm sorry, that's not cooked. No to frog legs, brains, sweetbreads, chittlins and pork rinds.
I do like tripe/menudo, calamari, alligator sausage, deer sausage, rabbit, limburger cheese, black olives, liver, gizzards, hogs head cheese (don't worry, it's made from pork shoulder now), sauerkraut, sushi, raw oysters, tongue (both in gelatin for sandwiches and cooked for a main meal).