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!
Generally found on Mopane trees (hence the name), this caterpillar is an important source of protein for millions of people in Africa. Typically they are dried out and eaten as a crispy snack.
Fairly cheap, these can be found in most Japanese grocery stores for about 1 USD. It tastes something like squid and should be boiled prior to consumption. Once again, don’t forget to season.
In some Asian cultures these are used for soup and sometimes they are infused with alcohol to extract medicinal properties. The process, however, supposedly takes years.