Fish jerky is an acquired taste. Think of it as a piece of leather that's been left to soak in a bait bucket.
"We're going to refine the recipe a little bit more," says Mike Mitchell, the man behind El Diablito fish jerky.
Mitchell, 30, is hoping to turn devil fish, an environmental plague in Mexico, into a tasty snack for Canadians. The American's business may depend on whether he can create enough appetite in Canada for the snack — or perhaps more importantly, for the story behind it.
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