If you like trying new flavors, here’s a top-tier list of 25 of the most famous “oddities” from around the world—each with a short backstory, a tip on where to actually taste it, and a link to a recipe or prep method if you want to try it at home. For some dishes, it’s all about the powerful smell; for others, it’s the texture or a cultural tradition. Either way, the basics apply: respect for traditions, good hygiene, and common sense are essential—and if laws or local rules restrict something, follow them.
1) Hákarl (Iceland) – fermented shark
This Icelandic “national treasure,” made from Greenland shark, hits many Europeans mainly with its ammonia smell and a flavor that “only kicks in on the third try.” The meat is left to ferment for months and then dried in a curing shed.
Where to try it: the Bjarnarhöfn Shark Museum on the Snæfellsnes peninsula offers an explanation and a tasting.
Recipe/tip: don’t attempt this at home—the process is specific and lengthy; it’s better to experience the real thing in Iceland.
2) Surströmming (Sweden) – fermented herring
The world-famous can of “Swedish aroma” holds Baltic herring that’s traditionally opened outdoors. Veterans recommend pairing it with thin tunnbröd flatbread, boiled potatoes, and onion.
Where to try it: northern Sweden, specialty shops, and seasonal “premieres” in late summer.
3) Balut (Philippines) – boiled fertilized duck egg
Balut is sold on the street mainly in the evening; inside is a partially developed duck embryo. It’s eaten warm, with a pinch of salt and vinegar.
Where to try it: Manila and the surrounding area, but also in other parts of Southeast Asia.
Recipe/tip: if you want a home experiment, stick to proven methods that rely on an exact egg age (usually 14–21 days).
4) Sannakji (Korea) – “live” sliced octopus
Freshly cut pieces of small octopus are eaten right after slicing; sesame oil and seeds add aroma. It’s important to chew thoroughly.
Where to try it: traditional fish markets in Seoul (e.g., Noryangjin).
5) Fugu (Japan) – fish containing tetrodotoxin
A delicacy served only by licensed chefs, because some parts of the fish are naturally toxic. The most common forms are sashimi or hot pot.
Where to try it: licensed restaurants in Osaka, Tokyo, or Shimonoseki.
Recipe/tip: making it at home is out of the question—go only to a certified chef.
6) Century eggs (China) – pidan
Duck (sometimes chicken or quail) eggs preserved in an alkaline mixture develop a dark amber-black look and a rich, cheesy umami flavor. They’re great with tofu, soy sauce, and spring onion.
Where to try it: Chinese eateries and dim sum spots worldwide.
7) Stinky tofu (Taiwan) – the king of street stalls
Fermented tofu with a strong smell is fried, braised, or served in soup. The best experience is right at Taiwan’s night markets.
Where to try it: Shenkeng Old Street (near Taipei) is nicknamed the “stinky tofu capital.”
Recipe/tip: homemade fermentation brines require hygiene and patience—start by buying a ready-made version instead.
8) Escamoles (Mexico) – “ant caviar”
Delicate larvae of large ants are usually quickly sautéed in butter with garlic and served in tacos or an omelet. Surprisingly nutty in flavor.
Where to try it: central Mexico (Hidalgo, Mexico City) in spring.
Video: street scene, season, and preparation
9) Fried tarantulas (Cambodia)
Crispy spiders (often Thai zebra tarantulas) are seasoned with garlic, sugar, and salt. A habit born in times of scarcity now survives mainly as a street-food curiosity.
Where to try it: the town of Skuon, stalls and markets, or Phnom Penh.
Recipe/tip: oil temperature is key—fry quickly, otherwise they turn bitter.
10) Rocky Mountain oysters (USA) – bull testicles
Despite the name, they’re not oysters. Slices are breaded and fried until golden, then served with a dip. They started as “cowboy food” and are now a festival classic.
Where to try it: Colorado, Montana, and ranching regions.
11) Kiviak (Greenland) – birds fermented in seal skin
Dozens of little auks are stuffed into a seal skin and left to ferment for months. In the Arctic’s extreme conditions, it’s both a preservation method and a festive food.
Where to try it: traditional communities in northern Greenland (off the tourist trail and only with locals).
12) Casu marzu (Sardinia, Italy) – “live” cheese
This sheep’s milk cheese with fly larvae is rumored to be an illegal specialty; the reality is complicated and depends on the specific producer and location.
Where to try it: ask locally; many places offer “safe” alternatives aged for extra long.
13) Lutefisk (Norway/Sweden) – dried cod in lye
Dried white fish is soaked in water and lye, then de-lyed again before serving. A Christmas-season tradition with a distinct gelatinous texture.
Where to try it: Nordic restaurants in season.
14) Stargazy pie (Cornwall, UK) – a fish pie with a “starry” look
A pie with sardine heads poking through the crust, pointed up toward the sky. Its origin is tied to the legend of fisherman Tom Bawcock and generosity to the village.
Where to try it: Cornish pubs during local festivities.
15) Jellied Moose Nose (Alaska/Canada) – moose snout aspic
A traditional way to preserve meat in remote northern areas; after parboiling, slices are left to set in their own natural gelatin.
Where to try it: community cookbooks and northern festivals.
16) Natto (Japan) – fermented soybeans
Sticky, strongly scented beans are a breakfast staple. Try them with karashi mustard, soy sauce, and rice.
Where to try it: virtually any Japanese supermarket and breakfast buffets.
17) Shiokara (Japan) – a salty fermented “innards” dish
Pieces of seafood fermented in their own innards with salt and koji. The intense flavor is typically chased with a sip of whisky.
Where to try it: izakaya bars and specialty deli shops.
Video: a short “dare food” profile
18) Huitlacoche (Mexico) – “corn mushroom”
Corn smut becomes a delicacy with an earthy, mushroom-like flavor. Excellent in quesadillas with Oaxaca cheese.
Where to try it: markets in Mexico during the season.
19) Khash (Armenia) – beef “feet” for breakfast
Long, slow cooking of feet and tendons yields a thick, gelatinous broth. It’s eaten early in the morning with garlic, lavash, and often vodka “for your health.”
Where to try it: traditional Armenian restaurants, autumn–winter season.
20) Boodog (Mongolia) – meat cooked with hot stones inside the skin
A nomadic “barbecue”: meat and red-hot stones are put inside the emptied skin of a goat or marmot. The result is a smoky-roasted flavor straight from the outdoors.
Where to try it: in the countryside with a local guide (safety and hunting ethics!).
21) Mopane worms (South Africa, Botswana, Zimbabwe) – caterpillars for protein
Dried or fried caterpillars of the moth Imbrasia belina are a traditional protein source and an important part of the local economy.
Where to try it: markets and street stalls in southern Africa; often sold as a snack.
22) Rakfisk (Norway) – fermented trout
Trout is salted and left to ferment in cool conditions for weeks to months. It’s eaten cold, with flatbread, onion, and sour cream.
Where to try it: sales festivals and farm shops in Norway in the pre-Christmas period.
23) Kopi luwak (Indonesia) – “civet coffee”
A drink rather than a dish, but it definitely belongs on a “bizarre” list. The beans pass through a civet’s digestive tract, giving the coffee a different flavor profile. Always choose ethical sources where animals aren’t made to suffer.
Where to try it: specialty roasters/tastings with clear welfare guarantees.
24) Cuy (Peru) – guinea pig on a plate
An Andean classic with a history going back thousands of years. Most often served whole and crispy, with a pepper sauce and potatoes.
Where to try it: cuyerías in Cusco, Arequipa, or around Lake Titicaca.
25) “Holiday oysters” in the North – a bonus dare
If you want to broaden your horizons, many regions have local “quirky bites” that show up only at festivals or in home cookbooks (from deep-sea fish to particular cuts of game). Always ask locals how to prepare them and where to buy them safely.
Sources
- Visit Sweden – „‘Surströmming’ – the rotten herring that Swedes love“. (visitsweden.com)
- Visit Iceland – „Bjarnarhöfn Shark Museum“. (visiticeland.com)
- Iceland Travel – „The Shark Museum“. (icelandtravel.is)
- Law Library of Congress – „Regulating Japan’s Famous Fugu Fish“. (Facebook)
- The Korea Herald – „Two men die after eating live octopus“. (Eat Your World)
- Taiwan Tourism – „Shenkeng Old Street“. (smithsonianmag.com)
- Encyclopedia Britannica – „Century egg“. (Encyclopedia Britannica)
- Smithsonian Magazine – „Delicious Molds: Four Fungi Fit For Your Plate“ (huitlacoche). (smithsonianmag.com)
- FAO – „Edible insects: future prospects for food and feed security“. (FAOHome)
- Nofima – „What happens inside rakfisk?“. (Nofima)
- Mattilsynet/Norway – „Rakfisk: krev god styring i prosessen“ (official site of Norway’s food safety authority). (Mattilsynet)
- Journal of Threatened Taxa – „The sale of tarantulas in Cambodia for food or medicine“. (threatenedtaxa.org)
- Encyclopedia Britannica – „Lutefisk“. (Encyclopedia Britannica)
- National Geographic – „The Disturbing Secret Behind the World’s Most Expensive Coffee“ (kopi luwak). (National Geographic)
Jana
I like turning curiosity into words, and writing articles is my way of capturing ideas before they slip away — and sharing them with anyone who feels like reading.
