October 25, 2024
This traditional Icelandic dish consists of fermented shark, specifically Greenland shark. The shark is buried in the ground for several months to ferment, then hung to dry for several more months. The result is a pungent delicacy often served in small cubes, typically accompanied by a shot of schnapps.
Surströmming is fermented herring, known for its strong odor and unique flavor. The herring is packed in cans and left to ferment for several months before being eaten. It's often served with flatbreads, potatoes, and onions, but the smell can be off-putting for many.
Cuy, or guinea pig, is a traditional dish in Peru, where it is often roasted or fried and served whole. It has been a staple in Andean culture for centuries and is considered a delicacy. The flavor is often compared to rabbit or dark chicken meat.
Fugu is a dish made from pufferfish, which can be highly toxic if not prepared correctly. Only specially licensed chefs can prepare fugu to ensure that all poisonous parts are removed. It’s often served as sashimi or in a hot pot and is prized for its delicate flavor and unique texture.
Sannakji is a Korean dish made from live octopus that is cut into small pieces and served immediately, often with sesame oil. The pieces can still be wriggling on the plate, making for a unique dining experience. The dish is known for its fresh taste and slightly chewy texture.