Culinary enthusiasts have been told about some of the most unique and unusual delicacies that can be found across the globe.
Food and drink experts at tabl.com have compiled a list of 14 weird and wonderful delicacies that are enjoyed by different countries and cultures from all corners of the planet.
Many food enthusiasts and keen travellers are likely to enjoy experimenting with foods when travelling abroad and indulge in the local delicacies.
But while countries like Mexico are most associated with authentic street tacos, and Japan with sushi and ramen, dig a little deeper and there are plenty of unusual dishes to be found.
From fermented shark in Iceland, to jellied moose nose in Canada, and octopus so fresh in South Korea that the nerves in its tentacles are still active and giving it the appearance of still being “live”.
The types of food and the way that food is prepared across the globe can vary tremendously, resulting in an abundance of unique food experiences and interesting dishes for culinary explorers to try all around the world.
Caroline Lips from tabl.com said: “Trying local delicacies from different countries can be a great experience and a highlight of any trip abroad.
“Whether that be taking a stroll through local street food vendors, dining out in upscale restaurants, or even taking a food experience tour, indulging in local delicacies can really make a trip extra special.
“Whilst you may not be brave enough to try some of the foods listed, they are a reflection of the many different food cultures that we have all around the world.”
14 of the world’s most unusual delicacies:
Iceland: Hákarl
Also known as fermented shark, Hákarl is a traditional Icelandic dish mainly made from Greenland shark that has undergone a particular fermentation process. It is then hung to dry for four to five months before being cut into strips and served.
Italy: Casu Marzu
Considered to be one of the world’s most dangerous cheeses, Casu marzu was once covered on a show by Gordon Ramsay in 2011. It is a cheese traditionally from Sardinia that contains live maggots, with the maggots supposedly enhancing the flavour. However, it is considered potentially dangerous to health, and is illegal to sell in the U.S. and the entire European Union.
France: Escargots de Bourgogne
Also known as Burgundy Snails, Escargots de Bourgogne are prepared with garlic and parsley butter and are a well known symbol of French cuisine. It is estimated that 16,000 tonnes of snails are consumed in France each year (almost 6.5 snails per person each year). *
Scotland: Haggis
The national dish of Scotland, haggis is a type of pudding composed of the liver, heart, and lungs of a sheep, minced with chopped onion, oatmeal, suet, spices, and salt. It is traditionally cooked in the animal’s stomach, though today an artificial casing is often used. You will also find most haggis today can be made from either lamb, beef, pork, or sometimes venison.
Canada: Jellied Moose Nose
A traditional dish originating from northern Canada, Jellied Moose Nose is a rare delicacy made with a combination of boiled and sliced moose nose meat, garlic, onions, salt, pepper, vinegar, and spices. The dish holds cultural significance for Indigenous communities.
USA: Rocky Mountain Oysters
A dish made from bull testicles where the organs are deep-fried after being skinned, coated in flour, salt and pepper, and then sometimes pounded flat. Considered a local delicacy in regions like Colorado and Montana, the dish is most often served as an appetiser and is particularly popular amongst tourists.
Mexico: Escamol
Also known as “Mexican caviar” or “insect caviar”, this Mexican dish has been around since the Aztec age. Today, it is considered a trendy, expensive delicacy in upscale restaurants across Mexico City.
Peru: Guinea Pig
Whilst many people would view guinea pigs as fluffy cute pets, in Peru they are a delicacy and known locally as “cuy”. An important source of protein, guinea pigs have been a staple of the Peruvian diet for thousands of years.
Japan: Shiokara
One of Japan’s most well-known delicacies, shiokara is seafood fermented in its own viscera and then salted and seasoned. Considered an acquired taste, one method of enjoying this dish is to follow it with a shot of straight whiskey.
Cambodia: Fried Tarantula
Most people would find the idea of eating a fried tarantula terrifying, but this local delicacy, popular in the town of Skuon, became a necessary food source during the bloody reign of the Khmer Rouge. Today they are a popular snack (or photo opportunity) for backpackers and tourists.
China: Century egg
The eggs may not actually be 100 years old, but they are preserved for weeks, and sometimes months, in a mixture of clay, ash, salt, quicklime, and rice hulls. The yolk becomes a dark greenish grey colour, whilst the white becomes dark brown with a translucent jelly-like appearance.
South Korea: San-nakji
A Korean dish of raw, sliced octopus where the name translates to “live octopus”. It’s not actually alive though – the octopus is killed and cut into small pieces before being served immediately. Because it is served so fresh, the tentacles’ nerves are still active which causes it to move and appear “live”.
Australia: Crocodile
The novelty of eating crocodile meat is more reserved for tourists, especially in the Northern Territory and parts of Northern Queensland. Said to have a similar taste to fish, the duality of crocodile meat can be served up in a burger or even in dog food.
Uganda: Grasshoppers
Grasshoppers are a popular snack in Uganda and can be eaten boiled or deep-fried. Said to have a salty, crunchy flavour, grasshoppers are a seasonal delicacy that are eaten during the rainy season.
