Ready to embark on a culinary adventure that’ll test your gag reflex? (Too bad, we’re doing it!)
Forget gourmet delights and Michelin-starred restaurants; we’re diving head-first into the realm of the truly repulsive. From fermented shark to cheese crawling with maggots, these dishes are not for the faint of heart (or stomach). So, grab a barf bag and prepare to be disgusted as we explore the most repulsive foods from around the globe. Bon appétit, if you dare!
1. Hákarl (Iceland)
Let’s kick off our list with a dish that smells like a week-old gym sock soaked in ammonia – hákarl, or fermented shark. This Icelandic “delicacy” is made by burying a Greenland shark in the ground for months, then hanging it to dry for even longer. The result is a chewy, pungent mess that’s often washed down with a shot of Brennivín (aka “Black Death”). Cheers!
2. Casu Marzu (Italy)
This Sardinian cheese isn’t just ripe; it’s alive – with maggots! Yes, you read that right. Casu marzu is intentionally infested with insect larvae, which break down the cheese’s fats, creating a soft, gooey texture. Some brave souls eat it with the maggots still wriggling, while others remove them before indulging. Just remember, those little critters can jump up to six inches, so shield your eyes!
3. Balut (Philippines)
Ever wanted to try a duck embryo? Well, now’s your chance! Balut is a fertilized duck egg that’s boiled and eaten in the shell. The partially developed duckling, complete with feathers, beak, and bones, is considered a delicacy in the Philippines. It’s often seasoned with salt, vinegar, and chili peppers, but whether that masks the taste is up for debate.
4. Century Egg (China)
This Chinese delicacy is not actually a century old, but it might as well be. Also known as a thousand-year egg, it’s made by preserving a duck, chicken, or quail egg in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks or months. The result is a dark brown or black egg with a gelatinous texture and a strong, pungent odour. It’s an acquired taste, to say the least.
5. Surströmming (Sweden)
This fermented Baltic herring is infamous for its putrid smell, often compared to rotting rubbish or sewage. It’s so potent that it’s typically eaten outdoors to avoid stinking up the house. The fish is canned and left to ferment for months, producing a strong, salty, and sour flavour. It’s considered a national dish in Sweden, but it’s definitely not for everyone.
6. Kiviak (Greenland)
This Inuit dish is made by stuffing hundreds of little auks (a type of seabird) into a seal skin, then burying it for months to ferment. When it’s ready, the birds are dug up and eaten raw, feathers and all. The taste is said to be similar to a strong cheese, but the smell is far from pleasant. Kiviak is a traditional dish in Greenland, but it’s definitely not for the squeamish.
7. Smalahove (Norway)
This Norwegian dish consists of a sheep’s head, complete with eyes, ears, and brain, that’s been salted, dried, smoked, and boiled. The skin and fleece are usually removed before serving, but the rest of the head is fair game. It’s a traditional Christmas dish, but it’s not exactly a crowd-pleaser. If you’re feeling adventurous, you can try the eye, which is said to be the tastiest part.
8. Sannakji (Korea)
This Korean dish is made from live octopus that’s chopped into small pieces and served immediately. The tentacles can still be moving when you eat them, so be careful not to choke! Sannakji is often dipped in sesame oil and salt, but the chewy texture and suction cups can be a bit challenging to swallow. It’s not for the faint of heart, but it’s a popular dish in Korea.
9. Beondegi (Korea)
If you’re squeamish about insects, look away now! Beondegi is a popular Korean street food made from steamed or boiled silkworm pupae. These little critters are seasoned with various spices and often served in a paper cup. They’re crunchy on the outside and soft on the inside, with a slightly nutty flavour. If you can get past the initial ick factor, they might surprise you with their taste.
10. Escamoles (Mexico)
These edible insect larvae are known as “Mexican caviar” for their high price and delicate flavour. They’re harvested from the roots of the agave plant (the same one used to make tequila) and are often pan-fried with butter and spices. Some say they taste like buttery popcorn, while others describe them as nutty and earthy. If you’re feeling adventurous, give them a try!
11. Khash (Middle East)
This hearty soup is made from cow or sheep parts, including the head, feet, and stomach. It’s simmered for hours, resulting in a gelatinous broth that’s believed to have medicinal properties. While it might not be the most visually appealing dish, it’s surprisingly flavourful and nutritious. Just be prepared for a chewy experience.
12. Fruit Bat Soup (Palau)
This soup is exactly what it sounds like – a soup made from fruit bats. The bats are boiled whole, fur and all, and served in a coconut milk broth with ginger and spices. While it might sound unappetizing, it’s considered a delicacy in Palau. If you can get past the idea of eating a bat, you might be surprised by its rich, gamey flavour.
13. Shirouo no Odorigui (Japan)
This Japanese dish consists of tiny, translucent icefish that are still alive when you eat them. They’re typically dipped in vinegar or soy sauce and quickly swallowed whole. The fish wriggle in your mouth as you chew, creating a unique (and slightly disturbing) sensation. It’s definitely not for everyone, but it’s a popular dish among adventurous eaters in Japan.
14. Shirako (Japan)
This Japanese delicacy is made from the sperm sacs of cod, anglerfish, or pufferfish. It’s typically served steamed, grilled, or deep-fried, and is said to have a creamy, custard-like texture. While it might sound unappetizing, shirako is considered a delicacy in Japan and is often served in high-end restaurants. It’s an acquired taste, but it’s worth trying if you’re feeling adventurous.
15. Tuna Eyeball (Japan)
This Japanese dish is exactly what it sounds like – a tuna eyeball, usually served boiled or steamed. It’s surprisingly affordable and available in many Japanese supermarkets. The eyeball is said to be fatty and gelatinous, with a slightly fishy flavour. While it might not be the most visually appealing dish, it’s surprisingly nutritious and packed with omega-3 fatty acids.
