In the different corners of the planet there are dishes of all kinds, some of them very rare and with ingredients so strange that they are not suitable for all stomachs.
American fried brain sandwich
In some areas of the United States, such as the Ohio River Valley, this curious dish is still on the menu: a fried brain sandwich, usually with leftover pork brains , served with mustard and pickled onions.
Mongolian Sheep Eye Juice
In Mongolia the traditional cure for alcohol sickness is a glass filled with tomato juice, vinegar and sheep’s eyes. They claim that it is packed with vitamins.
If you eat Fugu , in Japan, you may not live to tell the tale. Fugu is the Japanese word for puffer fish and a dish made from its meat. It is deadly poisonous due to its tetrodotoxin , requiring professional training and careful preparation .
It is served raw as sashimi and can also be found grilled or in stews .
Only one specimen of this fish is said to contain enough venom to kill 30 people.
Cambodian fried spider
If you have arachnophobia, this dish is not for you. One of Cambodia’s specialties is tarantulas, which are often cooked deep-fried in garlic oil to make them crisp on the outside and sticky on the inside.
Who has tried it affirms that its flavor is quite pleasant, similar to a mixture between chicken and cod.
Chinese goose legs
It is one of the star dishes of the Asian country, which exists both in a fast food version and boiled, marinated on the barbecue or served in the form of a soup.
Balut from the Philippines, China, Cambodia and Vietnam
One of the strangest dishes in the world and that many of us take away the most chilling appetite on the list. A balut is a fertilized duck egg with its embryo inside, which is cooked just like a boiled egg.
It is considered to be an aphrodisiac dish. It is served with beer, grains of salt are poured while eating and chili or vinegar is added. The eggs are prepared cooked with the internal fluids so that the internal broth is absorbed before ingesting.
Haggis from Scotland
Considered Scotland’s national dish and traditionally eaten at dinner to commemorate the poet Burns every January 25 , this blend includes sheep’s heart, liver and lungs, onion, oatmeal, spices and broth, all wrapped in the stomach itself. of the animal.
Hakarl from Iceland
They are sharks from dried Greenland , which when fresh are poisonous. They ferment and decompose , so paradoxically they are edible when rotting.
The taste is strong, unpleasant, and has an aftertaste similar to ammonia , something that causes most people to vomit when tasting it for the first time. Many people hold their noses. It is generally served cut into brown cubes of one or two centimeters and accompanied by a typical brandy called brennivín
Icelanders can eat it all year round, and the rotten fish is stored, vacuum packed, in normal supermarkets. The manufacturing process is difficult and time consuming. Due to its strong smell, it gets into a hole in the floor , away from inhabited areas and remains covered with stones for a month and a half if it is summer or three months if it is winter . Afterwards, it dries for three to four months.