Smokefish, or Alaska style smoked salmon. This is salmon that has been filleted and hung over a carefully tended wood fire until it becomes so hard it goes "clunk" when you drop it. If kept dry, it will remain edible for more than a year without refrigeration. It is delicious, but has a penetrating smoky odor and is very chewy. Can be eaten on its own or used as a substitute for very firm dry sausages, bacon bits, or country ham.
Backstrap. This is the two back muscles of a not very large deer--deer here are not much bigger than dogs. Delectable braised with wine, new potatoes, and onions. In a larger animal this would yield filet mignon. I should also mention the "deer-ky," which is an especially small adult deer (just the two flank halves and the haunches) trimmed, trussed, and oven-roasted like a very large turkey.
Halibut cheeks. Simply put, the two "cheek" areas of a large halibut, cut away and sold separately. Tender, delicately flavored morsels, easily substituted for scallops.
