10 Most Weirdest Foods Around The World

10 Most Weirdest Foods Around The World
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It is said that “One man’s meat is another man’s poison”. But, can this work the other way around? Can one man’s poison be another man’s meat? Sure, it can. Nothing illustrates this better than some of the weirdest foods conjured in kitchens around the world. From dead meat to living meat, from creepy crawlies to slithering slimes, from fresh foods to the absolutely rotten, thousands of tons of the weirdest foods are being consumed by hungry and salivating consumers around the world. If you like the descriptions of the ‘gastronomic delights’ that follow, it’s time for you to take a trip around the world.


This one is from Iceland. Greenland sharks are gutted and buried in pits under the ground. The pits are covered with sand and stones. The weight of the stones and the sand helps eject the poisonous fluids inside the sharks. The rotting of the carcasses takes place over three months. After three months, the meat is cut into strips and hung out in the air to dry. After a couple of additional months of drying, it is ready to be served with pride.

Hakarl photo

Casu marzu

This cheese is from Italy and is also known as ‘rotten cheese’ or ‘maggot cheese’. It is a Sardinian cheese with maggots living inside it. In neighboring Corsica, it is known as casgiu merzu. Corsicans consider the cheese unsafe to eat if the maggots inside it are dead.  Sheep milk cheese is allowed to progress from the fermentation stage to the decomposition stage while being made. The maggots which can be 8 mm long are known to enhance the flavor of the cheese, cut the fat and make the cheese soft. Caution is essential while eating this cheese as the maggots can jump as much as 15 cm and irritate your eyes.



This is one of the more popular street foods from the Philippines. Duck is popular in kitchens there, but Balut involves allowing a duck embryo to develop inside the egg. After it is partially developed, the egg is boiled. The egg shell is then cracked open at the top and the semi liquid contents slurped up with salt and chilly. Finally, the rest of the embryo is eaten, including the flesh, the feathers and the bones.

balut photo

Tong zi dan

This seasonal speciality comes from Dongyang in China.

In spring every year, locals enjoy ‘’Virgin Boy Eggs”.

Eggs are boiled in the urine of prepubescent boys, less than ten years of age. Locals believe this preparation lowers internal body heat and promotes blood circulation. Not surprising then, that these eggs sell at twice the price of regular eggs.

Tong zi dan


Death by Fugu is no delicate matter. This deadly delicacy comes to you from Japan. Those who eat this puffer fish risk their lives eating it. It has deadly toxins which result in a painful death. Chefs have to undergo years of training before they are allowed to prepare and serve this lethal fish. All the toxic parts of the fish have to be removed with meticulous care. Despite all the care, many people lose their lives eating it.

Fugu fish photo

Fried crispy tarantulas

Crispy, deep fried tarantulas or spiders are popular as a snack in many parts of Cambodia. Marinated and then deep fried in garlic, the spiders are eaten with lime and a pepper dip. The spiders taste a bit like crab.

 fried tarantulas photo

Rocky mountain oysters

The name is misleading. Rocky mountain oysters are the testicles of castrated bulls in the American West. The testicles are first peeled and then deep fried in a batter of flour, pepper and salt. For this reason, they are also commonly called dusted nuts or tender groins by the cowboys who eat it as an appetizer. The bulls are castrated for breeding purposes and not solely for this dish.

Rocky mountain oysters photo

Ying-yang fish

Ying-yang fish is also called the ‘dead and alive fish’ in China and Taiwan, where it is cooked with great cruelty.  The fish is usually carp. While the body of the fish is deep fried, its head is kept alive by wrapping it in wet cloth. It is then served with sauce. It struggles to breathe, half alive, as the diners are eating it. The dish is banned in many European countries because of the extreme cruelty involved in cooking it.

'Yin-Yang' Pomfret

100 year old egg/century egg

Imagine an egg with a yolk that has turned black and egg white that has turned dark brown. An egg that is rotten to the core, smelling of ammonia and sulphur. This century egg is not a hundred years old as the name suggests. Chinese make it look that old by covering it in clay, quicklime and ash for a couple of months. The practice started 600 years ago during the Ming Dynasty, when a homeowner discovered duck eggs in a pool of slaked lime.

Century egg photo

Black pudding

It is consumed widely in Europe and is made from congealed blood. Sometimes natural flavorings and thickeners like oat meal are added. It can be eaten stuffed in sausage skins.

Black pudding photo



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