Century egg, hákarl, balut, escamoles, fried tarantulas, stinkheads, casu marzu, kopi luwak, surströmming, and snake wine are some of the most bizarre and unique delicacies from around the world. From preserved eggs to fermented shark meat, fertilized duck embryos, ant larvae, fried spiders, fermented fish heads, maggots-infested cheese, coffee beans excreted by civet cats, fermented herring, and rice wine infused with snakes, these dishes may not be for the faint of heart. Despite their unusual ingredients and flavors, these delicacies are considered traditional and even luxurious in their respective cultures. Open your mind and palate to the strange and exotic world of international cuisine.
1. Century Egg
Century egg, also known as thousand-year-old egg or preserved egg, is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. The eggs develop a strong flavor and a gooey, jelly-like texture that may not be appealing to everyone.
2. Hákarl
Hákarl is a traditional Icelandic dish made from fermented shark meat. The shark meat is buried underground and left to ferment for several months before being hung to dry for several more months. The result is a pungent, strong-smelling dish that is an acquired taste for many.
3. Balut
Balut is a popular street food in the Philippines and other Southeast Asian countries. It is a fertilized duck embryo that is boiled and eaten straight from the shell. The dish is known for its high protein content and unique taste, with some describing it as a cross between a hard-boiled egg and chicken soup.
4. Escamoles
Escamoles are ant larvae harvested from the roots of the agave plant in Mexico. Considered a delicacy in Mexican cuisine, escamoles have a buttery, nutty flavor and are often referred to as “insect caviar.” Despite their origins, escamoles are said to be rich in protein and essential amino acids.
5. Fried Tarantulas
Fried tarantulas are a popular delicacy in Cambodia, where they are seasoned with garlic, salt, and sugar before being deep-fried until crispy. The dish is said to have a crunchy texture and a flavor similar to crab or shrimp. While the idea of eating spiders may be unsettling to some, they are a good source of protein and are considered a delicacy in many cultures.
6. Stinkheads
Stinkheads, also known as fermented muktuk, are a traditional Alaskan dish made by fermenting fish heads buried in the ground for several weeks until they develop a strong, pungent odor. The dish is an acquired taste due to its intense smell and flavor, but it is considered a delicacy by many Native Alaskan tribes.
7. Casu Marzu
Casu marzu is a traditional Sardinian cheese that contains live maggots. The maggots help ferment the cheese and break down its fats, resulting in a soft, creamy texture and a pungent flavor. While the idea of eating cheese infested with maggots may be off-putting, casu marzu is considered a delicacy in Sardinia and is enjoyed by many.
8. Kopi Luwak
Kopi luwak, also known as civet coffee, is a type of coffee made from coffee beans that have been eaten, partially digested, and excreted by civet cats. The beans are cleaned, roasted, and brewed into a rich, smooth coffee with a unique flavor profile. Despite its high price tag, kopi luwak is considered a luxury coffee due to its rare production method.
9. Surströmming
Surströmming is a traditional Swedish dish made by fermenting Baltic herring for several months until it develops a strong, pungent smell. The dish is often eaten with flatbread, potatoes, onions, and sour cream to help mask the fishy odor. While surströmming is an acquired taste, it is a popular dish in Sweden and is enjoyed by many.
10. Snake Wine
Snake wine is a traditional Asian beverage made by infusing whole snakes, along with herbs and spices, in rice wine or grain alcohol. The drink is believed to have medicinal properties and is often consumed as a health tonic or aphrodisiac. While the idea of drinking wine infused with snakes may seem strange to some, snake wine is considered a delicacy in many Asian cultures.