[WARNING: Some content may disturb] 10 more utterly bizarre delicacies await the brave and the curious. We previously rolled out a countdown of the ten most revolting dishes on the planet, and now the sequel arrives, shining a spotlight on Western oddities like sea urchin and tripe, as well as a few of our own “delights.” The sheer ease of uncovering another ten grotesque gastronomic curiosities is both astonishing and unsettling.
10 More Utterly: A Glimpse at Gastronomic Oddities
1. Escamoles
Escamoles are the tender larvae of Liometopum ants, harvested from the roots of agave (the plant behind tequila) or maguey (mezcal). In certain Mexican regions they’re celebrated as a gourmet treat, sometimes dubbed “insect caviar.” Their texture resembles cottage cheese, while the flavor is buttery with a faint nuttiness. Collectors must dig up to two feet deep to reach the ant nests. One local recounted that a sweeper uses a broom to whisk the ants off the diggers’ bodies, and another method involves coating the workers in pork fat to prevent bites. Ant bites are notoriously excruciating, making the whole venture a daring, almost extreme, occupation.
2. Lutefisk
Lutefisk hails from the Nordic lands, crafted from stockfish (air‑dried whitefish) or klippfisk (salt‑cured whitefish) that’s steeped in soda lye—hence the literal translation “lye fish.” The lye infusion gives the dish its infamous slippery texture, but over‑cooking can turn the flesh into a soapy mess. Immediate cleaning of cookware, plates, and utensils is essential, as any residue left overnight becomes nearly impossible to scrub away—imagine the internal aftermath! Traditionally, lutefisk is paired with a smorgasbord of sides: bacon, peas, potatoes, lefse, gravy, mashed rutabaga, white sauce, butter, syrup, goat cheese (geitost), or the pungent “old” cheese known as gammelost. Scandinavians have mastered the art of creating challenging flavors, earning them two spots on this unsettling roster.
3. Surströmming
Surströmming is a fermented, canned herring notorious for its putrid odor. The cans frequently bulge as fermentation continues during transport and storage, a testament to the relentless activity of Haloanaerobium bacteria. These microbes pump out carbon dioxide and a cocktail of aromas: propionic acid (pungent), hydrogen sulfide (rotten‑egg), butyric acid (rancid butter), and acetic acid (vinegary). Typically, the fish is served on open‑faced sandwiches alongside boiled almond potatoes, diced onion, and either sour cream (gräddfil) or crème fraîche, plus chives and sometimes tomato. The smell is so aggressive that most enthusiasts consume it outdoors. Unsurprisingly, surströmming is an acquired taste, dividing opinion sharply.
4. Kumis
Although technically a beverage, kumis earns a spot here for its unsettling profile. It’s a fermented drink made from mare’s milk—the milk of female horses. Because horse milk is richer in sugars than cow or goat milk, the resulting brew carries a mild alcoholic kick. The fermentation process involves Lactobacilli turning the sugars into lactic acid while yeasts generate carbonation and a gentle buzz, yielding a fizzy, slightly mouldy concoction. The drink also acts as a natural laxative, encouraging frequent bathroom trips. In short, kumis is essentially bubbly, mildly alcoholic horse milk that may leave you running for the restroom.
5. Century Egg
Century eggs, a staple in Chinese cuisine, are duck, chicken, or quail eggs preserved in a slurry of clay, ash, salt, lime, and rice straw for weeks or months. The preservation transforms the yolk into a dark green, custard‑like mass with a powerful sulfuric, ammonia‑laden scent reminiscent of rotten eggs. Meanwhile, the albumen turns a translucent brown jelly with a muted flavor. These eggs can be eaten straight, sliced as a side, or diced into salads, but regardless of preparation, diners are essentially consuming a form of rotten egg.
6. Human Placenta
Placenta consumption—known as placentophagy—has found adherents across modern America, Europe, Mexico, Hawaii, China, and various Pacific islands. Proponents claim that eating the placenta can stave off postpartum depression and other pregnancy‑related complications. Despite the cultural taboo surrounding human tissue, many recipes exist that render the organ edible, treating it as a distinct food category rather than cannibalism. One popular preparation is a “placenta cocktail”: ¼ cup raw placenta blended with 8 oz V‑8 juice, two ice cubes, and ½ cup carrot, processed for ten seconds. Whether you sip it or shy away, the practice remains a controversial culinary curiosity.
7. Raw Blood Soup
Known in Vietnam as tiết canh, this dish consists of fresh duck (or goose) blood poured into a shallow bowl, allowed to coagulate slightly in the refrigerator, then garnished with peanuts and herbs. It’s a staple breakfast for many rural northerners, though it carries a serious risk of H5N1 avian flu transmission. Typically enjoyed alongside a strong alcoholic beverage, the soup presents a metallic, iron‑like flavor and a texture that can be described as oddly gelatinous. For those unfamiliar with raw blood, the experience is decidedly unsettling.
8. Huitlacoche
Huitlacoche, literally “raven’s poo” in Nahuatl, is the result of corn smut—a fungal disease that replaces normal kernels with swollen, tumor‑like galls. While American farmers deem it a pest, Mexican chefs prize it as a gourmet ingredient. Harvested while still immature (the galls are moist), the galls are cooked to reveal a flavor profile reminiscent of earthy mushrooms, sweet undertones, and a subtle woody note. Fully mature galls become dry and spore‑filled, making them unsuitable for culinary use. Its reputation as a delicacy remains confined largely to Mexico due to its unsettling appearance.
9. Scorpion Soup
As the name implies, scorpion soup is a broth brewed from whole scorpions. In southern China, scorpions are farmed in backyard “ranches” before being sold to markets. The preparation is risky; one Chinese cook, Wing Li, was stung by three scorpions while tossing them into the pot, an anecdote that underscores the dish’s peril. The insects are typically served whole, minus the tail tip, which some claim loses its venom when cooked. The resulting flavor is described as woody, and diners are warned that the creatures’ legs can launch themselves up to six inches when disturbed, prompting diners to hover their hands above the bowl.
10. Casu Marzu
Casu Marzu, a Sardinian sheep‑milk cheese, pushes fermentation to a grotesque extreme by inviting live cheese‑fly larvae (Piophila casei) to colonize the curd. Starting from Pecorino, the larvae break down fats, turning the cheese into a soft, almost liquid mass. The larvae must remain alive; once they die, the cheese is deemed toxic. Diners often hold their hands above the sandwich to prevent the maggots from leaping into their eyes, and they must chew thoroughly to kill the larvae, as their mouthhooks can pierce stomach linings if they survive the journey. The experience is both a culinary adventure and a potential health hazard.
Bonus. Chinese Fetus Art
Although the authenticity remains dubious, a series of photographs surfaced showing a Chinese artist allegedly consuming a human fetus. The work, titled “Eating People,” was later revealed to be a provocative art piece; Snopes suggests the “fetus” was actually a doll’s head attached to a duck’s body. The artist, Zhu Yu, claimed the fetuses were stolen from a medical school, but many suspect it was staged. Whether real or fabricated, the images provoke a visceral reaction and spark debate over the boundaries of artistic expression.
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