Some meals don’t belong on dinner plates unless you’re a local or deeply committed. From fermented fish to crunchy critters, these dishes are out there – way out there.
You may gag. You may be intrigued. You may Google how much a plane ticket to Iceland is. You’ll definitely have an opinion. Ready to stare into the bowl and wonder… would you eat that?
Balut fertilized duck embryo (Philippines/Vietnam)
Balut is a fertilized duck egg that’s boiled and eaten from the shell. Depending on how far along the embryo is, you might see feathers, bones, or a beak. It’s a popular street food in the Philippines and Vietnam.
Locals add salt or vinegar and treat it like a high-protein snack. It’s hot, rich, a little soupy, and entirely normal in that part of the world.
Rotten herring surströmming (Sweden)
There’s fermented herring, and then there’s surströmming, which isn’t like anything in a supermarket. Surströmming is herring fermented for at least six months before being sealed.
The can often bulges from gas buildup, and the smell when opened is strong. It’s traditionally eaten with soft flatbread, potatoes, and raw onions. It’s not a novelty in Sweden but a cultural tradition with a long track record.
Seabird-in-sealskin kiviak (Greenland)
Hundreds of auks are packed into a hollowed-out sealskin, sewn up, and left to ferment beneath rocks for several months. This is kiviak, a traditional Inuit dish eaten during winter celebrations.
The flavor is intense, and the scent is strong. Everything breaks down inside the seal casing. It’s not prepared casually, and not everyone enjoys it. Kiviak carries cultural weight in coastal Greenland.
Veal kidneys in mustard sauce (France)
French menus still carry dishes that remind you they cook nose-to-tail. Veal kidneys are one of those. They’re trimmed, sautéed, and coated in a mustard sauce that cuts through their richness. Some add white wine, others toss in shallots or capers.
It’s briny, creamy, slightly chewy, and very French. Locals eat it like you eat burgers, and no one makes a fuss about it.
Duck tongues in wine sauce (China)
Duck tongues are precisely what they sound like. Each one has a little cartilage strip running through the middle and gets cooked until tender. In China, they’re often braised in wine sauce, flavored with soy, star anise, and ginger.
It’s a dish with bite, literally and figuratively. You eat them with chopsticks and pick them clean.
Fried insects (Thailand/Global)
In Thailand, fried insects are everywhere. Crickets, silkworms, grasshoppers, even giant water bugs, all tossed in oil, sprinkled with salt, and sold in bags like popcorn.
People eat them on the go, often with beer or chili powder. Texture ranges from crunchy to chewy. They’re high in protein, and completely normal in many parts of the world.
Stinky tofu (Taiwan/China)
Stinky tofu gets its smell from fermentation that can last days or weeks. It’s deep-fried until golden, and the texture is soft inside. Street stalls serve it by the skewer, topped with garlic, chili, or cabbage.
You’ll smell the cart before you see it. In Taiwan, this isn’t a novelty; it’s a part of daily life, like scooters.
Century eggs (China)
Century eggs are preserved in a mixture of clay, ash, and salt for weeks or months. The yolk turns creamy green, and the white becomes a translucent brown jelly. They smell a bit sulfurous, like overboiled eggs.
Served sliced with tofu or pickled ginger, they’re part of Chinese breakfasts and cold dishes. Many compare them to strong cheese, while others can’t get past the smell.
Chitterlings (pig intestines) (Southern US and worldwide)
Chitterlings, or chitlins, are pig intestines cleaned thoroughly, then boiled or fried. In the American South, they’re holiday staples. The smell during cooking is sharp and unmistakable. People season them with vinegar, hot sauce, or onions.
Texture-wise, they’re chewy. They go way back, tied to food made from what was left. They’re served with pride, passed down through families, and are not for everyone.
Fermented shark hákarl (Iceland)
Fermented shark doesn’t sound like much until you’re in the same room with it. The smell is sharp, the taste even sharper. Hákarl is made by burying Greenland shark meat and letting nature do its work.
Once cured, it’s hung to dry. Icelanders serve it in bite-sized chunks, often during winter festivals. The texture is rubbery, and the aftertaste hangs around for a while.
Rocky Mountain oysters (Western US)
These “oysters” come from bulls, not oceans. Rocky Mountain oysters are sliced testicles dropped in batter and fried until crisp.
You’ll find them at fairs, ranches, and small-town bars. They’re served hot, often with a beer on the side. The taste isn’t wild, but the idea takes some getting used to. Plenty of people eat them without flinching, while others might need some convincing.
Pig’s foot Milanese (Italian‑American)
This dish takes pig’s feet, slow-cooks them, then gives them a crispy coat. That’s Milanese-style. You’ll find it in Italian-American kitchens, especially in cities like New York or Chicago.
It’s rich, sticky, and falls apart under the breading. It’s usually fried to a golden brown, then eaten hot with pickled vegetables or potatoes. It’s not elegant, but it’s pretty popular.
Baby‑mice wine elixir (China)
A jar of rice wine with tiny mice floating inside isn’t something you’ll see often. Baby mice are sealed in a jar of rice wine while still alive. Over time, the liquid absorbs everything from the mice.
The end result is dark, potent, and used more like medicine than food. No one drinks it casually; people drink it believing it boosts health and strength.
