This article explores 10 bizarre foods consumed around the globe. The first food is “balut,” a popular street food in the Philippines consisting of a boiled developing bird embryo. Next is “casu marzu,” also known as “maggot cheese,” a traditional Sardinian delicacy made from sheep’s milk cheese that has been infested with maggots. “Hákarl,” a traditional Icelandic dish made from fermented shark meat, is also featured. Other foods include “escamoles” (ant larvae), “escargot” (cooked land snails), “fried tarantulas,” “surströmming” (fermented Baltic Sea herring), “Rocky Mountain oysters” (bull testicles), “witchetty grubs” (larvae of the cossid moth), and “snake wine,” an alcoholic beverage infused with venomous snakes.
10 Bizarre Foods People Actually Consume Around the Globe
1. Balut (Philippines)
Balut is a popular street food in the Philippines that may seem strange to outsiders. This delicacy consists of a developing bird embryo – usually a duck – that is boiled and then eaten from the shell. It is often enjoyed with vinegar, salt, or chili. While some might find the idea of consuming a partially formed bird unappetizing, balut is considered a tasty and protein-rich snack in the Philippines.
2. Casu Marzu (Italy)
Casu Marzu, also known as “maggot cheese,” is a traditional Sardinian delicacy. It is made of sheep’s milk cheese that has intentionally been infested with maggots. The maggots break down the cheese fats, resulting in a soft and creamy texture. To enjoy this unique cheese, locals often spread it on bread, maggots and all. While Casu Marzu is considered illegal due to health risks, it continues to be consumed clandestinely.
3. Hákarl (Iceland)
Hákarl is a traditional Icelandic dish that consists of fermented shark meat. The Greenland shark, known for its toxic flesh, is beheaded, gutted, and buried in the sand to ferment for several months. Following this process, the shark is hung to dry for several more months, resulting in a strong ammonia smell. Despite its pungent odor and strong taste, hákarl remains a distinct part of Icelandic cuisine.
4. Escamoles (Mexico)
Escamoles are the larvae of ants known as “Mexican caviar.” These edible ant eggs are harvested from the roots of agave plants and are described as having a nutty and buttery flavor. Often consumed in tacos or omelets, escamoles have been enjoyed in Mexico since pre-Hispanic times. Although their appearance may be off-putting for some, the taste and texture make them a sought-after delicacy in certain regions.
5. Escargot (France)
Escargot, or cooked land snails, is a popular French delicacy often served with garlic and butter. Despite the initial hesitation that comes with the idea of eating snails, this dish has become a symbol of French cuisine. With their unique texture and savory taste, escargots have gained international recognition and can be found on menus worldwide.
6. Fried Tarantulas (Cambodia)
Fried tarantulas are a common snack in Cambodia, particularly in the town of Skuon. These large spiders are marinated, seasoned, and deep-fried until the outer shell becomes crispy. Locals and adventurous tourists alike enjoy their crunchy texture and slightly nutty flavor. The practice of consuming tarantulas originated during the Khmer Rouge regime when food was scarce, and people turned to unconventional protein sources.
7. Surströmming (Sweden)
Surströmming is fermented Baltic Sea herring and is considered one of the smelliest foods in the world. After being caught, the fish is lightly salted and left to ferment for months. Once opened, the can releases a pungent odor that is often compared to rotting trash. Despite its foul smell, surströmming is a cherished Swedish tradition and is enjoyed with potatoes, onions, and flatbread.
8. Rocky Mountain Oysters (United States)
Rocky Mountain oysters, sometimes humorously referred to as “prairie oysters,” are not oysters at all. Rather, they are bull testicles, typically sliced, battered, and deep-fried. This unique dish is commonly consumed at festivals and cowboy gatherings in the United States. Despite their unconventional origin, Rocky Mountain oysters are enjoyed for their chewy texture and distinctive taste.
9. Witchetty Grubs (Australia)
Witchetty grubs are a traditional Australian bush food and are the larvae of the cossid moth. These large, white, wood-eating grubs are a significant source of protein for indigenous Australians. Witchetty grubs are often consumed raw or lightly cooked, and their taste is said to resemble almonds when cooked. They are viewed as a delicacy and are an important cultural food for indigenous communities.
10. Snake Wine (Vietnam)
Snake wine is an alcoholic beverage made by infusing whole snakes into rice wine or grain alcohol. The venomous snakes, such as cobras or vipers, are often preserved in the bottles, imparting their venom and flavors into the concoction. Snake wine is believed to possess medicinal properties and is considered a cultural curiosity in Vietnam and other parts of Southeast Asia.