Fried Brain Sandwich
Largely a dish of the past, these used to be popular in the Central United States until mad cow disease became a concern. Although people still eat them, serving brain from a cow that is over 30 months old at slaughter is no longer legal in the United States.
Typically eaten in Iceland, they say that this fermented basking shark is an acquired taste. We believe the hype considering that Chef Anthony Bourdain of the Travel Channel described it as “the single worst, most disgusting and terrible tasting thing” he had ever eaten.
Bird’s Nest Soup
For hundreds of years the Chinese have used saliva nests in their cooking, primarily in this soup. While there are many varieties, birds nest soup as a whole is one of the most expensive foods on the planet with the red nest variety costing up to 10,000 USD per bowl.
A popular dish in parts of china where the shrimp are eaten alive but stunned in a strong liquor prior to consumption. This recipe is also popular in parts of the United States but it includes an intermediary step known as “cooking”.
A northern swedish dish that consists of fermented baltic herring, it is usually sold in cans like the one above. While they are being shipped the cans sometimes bulge due to the ongoing fermentation. Recently, a study in Japan found that surstromming releases the most putrid odor of any food in the world. Somehow it makes sense that it’s usually eaten outdoors.
Like many eastern foods, this one is served raw. Very raw. Just watch as the chef dismembers a small octopus before your eyes and seasons the pieces with sesame oil, if he can hit them that is, because many times they are still moving on the plate as you reach for your chopsticks.
Rocky Mountain Oysters
Usually eaten in Scandinavia this delicacy is made from aged stockfish and lye. Yes, lye. The corrosive alkaline substance also known as caustic soda is used to soak the fish for several days. After being removed from the lye the fish is so corrosive that it requires almost a week long bath of cold water just to become edible again.
Coming to us from Sardinia, this dish is best described as a sheep milk cheese containing live insect larvae. The scariest part? Although the larvae are only about 8mm long they can launch themselves up to 15cm when disturbed. Bon apetit!