Unusual global dishes that could shock any foodie

Balut (China)

This Chinese dish consists of a boiled duck or chicken egg in which the embryo has already formed. Balut is typically served with salt, lime, and sometimes with sauces. It’s said to have a unique flavor that combines the taste of both egg and chicken meat, making it a popular street food in several Asian countries, including the Philippines. Locals believe it has medicinal properties, such as enhancing stamina.

Balut (photo: Wikipedia)

Hákarl (Iceland)

Hákarl, or fermented shark meat, is a traditional Icelandic delicacy. The shark goes through a lengthy fermentation process, drying over several months to reduce the meat’s toxicity. Hákarl has a strong ammonia-like smell and taste, making even some locals cautious when eating it. It's often served in cubes and enjoyed with local alcoholic drinks to dilute the intense aroma.

Surströmming (Sweden)

Surströmming is fermented herring, cured in salt, and aged for several months. After fermentation, the fish develops an extremely strong smell, which some find overwhelming. This dish is often served outdoors to avoid the powerful odor indoors. In Sweden, surströmming is commonly eaten with thin bread and other sides to balance its flavor.

Surströmming (photo: Wikipedia)

Stewed cockroaches (Philippines)

Stewed cockroaches are a high-protein delicacy in Filipino cuisine. They’re prepared by frying or stewing with various spices. While insects may be considered exotic in some cultures, they’re a normal food source in many regions. They have a nutty aftertaste, making them appealing to food enthusiasts.

Beondegi (Korea)

In Korea, the dish of boiled or stewed silkworm pupae, known as beondegi, is a popular street food. These pupae have a rich, slightly sweet flavor reminiscent of boiled beans. Beondegi is available at markets and supermarkets, and many Koreans consider it a nutritious snack due to its high protein content.

Beondegi (photo: Wikipedia)

Escamoles (Mexico)

Escamoles, made from the eggs of leafcutter ants, are considered a delicacy in Mexico, dating back to the Aztec era. The eggs are harvested from agave roots, then fried with onions, chili, and spices. The texture is similar to cheese, with a nutty, creamy flavor. Escamoles are typically served with tacos or tortillas and accompanied by spicy sauces. Despite the unusual ingredient, it’s highly nutritious, as the ant eggs are rich in protein.

Fugu (Japan)

Fugu, a pufferfish delicacy in Japan, is known for being one of the most dangerous foods due to certain parts containing high levels of tetrodotoxin, a lethal substance. Only specially trained chefs are allowed to prepare it. Fugu dishes are usually served as thinly sliced sashimi or in stew form, with the flavor considered mild and even delicate.

Fugu fish (photo: Wikipedia)

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Sources: Rough Guides, Travel Channel, Wikipedia.