let me describe it...had it a few times when i was a kid, growing up in southeast asia....

it is definitely fatty in a fishy, smelly way. my mom used to cook it in strong vinegar and soy sauce. add in some onions and ginger (to keep the smell bearable). basically jello-like, some parts with fish meat still clinging to it and definitely very juicy.

won't eat it now though. balut...now that's different.