Do You Have a Stomach For It
10. Fried - brain sandwiches
A traditional Scottish dish, haggis is made with the minced heart, liver and lung of a sheep mixed with onion, spices, oatmeal, salt and stock, and boiled in the sheep's stomach for a few hours.
The practice of eating insects for food is called entomophagy and is fairly common in many parts of the world, with the exceptions of Europe and North America. It is not uncommon to find vendors selling fried grasshoppers, crickets, scorpions, spiders and worms on the streets of Bangkok, Thailand.
7. Rocky Mountain Oysters
They're not the kind you find at the bottom of the ocean, but rather a fancy name given to deep-fried testicles of a buffalo, bull or boar. Rocky Mountain oysters (also called Prairie Oysters) are well-known and regularly enjoyed, in certain parts of the United States and Canada, generally where cattle ranching is prevalent.
6.Fried Scorpion from Cambodia
In Skuon district in Cambodia, big tarantula spiders are fried whole and eaten with relish. The dish was invented during the brutal regime of the Khmer Rouge, when people were forced to starve to death. The dish invented under trying circumstances has now become a tourist attraction with people visiting Skuon from far and wide to taste this frightening delicacy.
5. Fugu from Japan
Fugu is the name for a poisonous puffer fish, found in the oceans near Japan. The fish contains the poison tetrodotoxin, which is considerably lethal. However, that did not deter the Japanese chefs from delving into the unknown and cooking a delicious dish out of it. The only requirement to handle the Fugu is that the chefs must be specially-trained with at least 2-3 years of training behind them.
Anthony Bourdain, known for eating some of the strangest foods in the world, claims that hakarl is the most disgusting thing he has ever eaten. Made by gutting a Greenland or Basking shark and then fermenting it for two to four months, hakarl is an Icelandic food that reeks with the smell of ammonia. It is available all year round in Icelandic stores and often served in cubes on toothpicks.
3. Casu Marzu
Casu marzu is a cheese that is home to live insect larvae. These larvae are deliberately added to the cheese to promote a level of fermentation that is close to decomposition, at which point the cheese’s fats are broken down. The tiny, translucent worms can jump up to half a foot if disturbed, which explains why some people prefer to brush off the insects before enjoying a spoonful of the pungent cheese.
With sashimi and sushi readily available the world over, eating raw seafood is no longer considered a dining adventure. The Korean delicacy sannakji however, is something quite different, as the seafood isn't quite dead. Live baby octopus are sliced up and seasoned with sesame oil. The tentacles are still squirming when this dish is served and, if not chewed carefully, the tiny suction cups can stick to the mouth and throat. This is not a dish for the fainthearted.
The fertilized duck or chicken egg with a nearly-developed embryo that is boiled and eaten in the shell is easily one of the strangest foods in the world. Balut is very common in the Philippines, Cambodia and Vietnam and usually sold by street vendors.