Food brings people together, but it can also shock, surprise, and challenge your comfort zone. While most of us are used to meals that are safe and familiar, there are places around the world where food can be wild, strange, or even terrifying. These dishes may be extreme to outsiders, but for locals, they are part of tradition, culture, or even celebration.
What’s considered unusual in one country might be a delicacy in another. From insects to raw animal organs, these extreme foods test the limits of what many people are willing to eat. Whether you’re an adventurous foodie or just curious, here are seven of the most extreme foods from around the world.
-
Balut – Philippines
Balut is a fertilized duck egg that has been incubated for about 14 to 21 days before being boiled and eaten. When cracked open, the egg reveals a partially developed duck embryo—complete with feathers, beak, and tiny bones. It’s often eaten with a pinch of salt or vinegar.
While it may look and sound shocking, balut is a popular street snack in the Philippines. Locals enjoy it for its rich flavor and soft texture. It’s also believed to be full of protein and stamina-boosting nutrients. For those brave enough to try it, balut is an unforgettable culinary experience.
-
Casu Marzu – Italy
Casu Marzu is a cheese that goes far beyond “aged.” This Sardinian delicacy is made from sheep’s milk and contains live insect larvae—yes, maggots. These larvae help break down the cheese, giving it a very soft and creamy texture. The cheese is often eaten while the maggots are still alive.
Many people find the idea of eating a cheese full of crawling worms disgusting, but it’s actually banned in many places for health reasons. However, some traditional cheese lovers argue that Casu Marzu is perfectly safe when made properly and view it as a cultural treasure.
-
Hákarl – Iceland
Hákarl is fermented shark meat that’s been buried underground and left to rot for several weeks before being hung to dry. The result is a strong-smelling dish with a taste often compared to ammonia. It’s made from Greenland shark, which is toxic when fresh, so it has to be processed in this unique way.
Most people outside of Iceland struggle with the smell alone, but it remains a traditional dish in Icelandic culture, especially during special events like the mid-winter festival Þorrablót. Icelanders often eat it with a shot of local schnapps called brennivín to help with the taste.
-
Sannakji – South Korea
Sannakji is a dish made from a live octopus. The tentacles are chopped into small pieces and served immediately while still moving on the plate. The suction cups are still active, which means the tentacles can stick to your mouth or chopsticks.
Despite how intense it sounds, sannakji is a popular delicacy in South Korea, especially among those who enjoy fresh seafood. It’s usually seasoned lightly with sesame oil and seeds. People who try it say it’s more about the texture and experience than the flavor.
-
Surströmming – Sweden
This Swedish dish is made by fermenting Baltic herring in a can. The process gives it a notoriously strong and unpleasant smell—so much so that it’s usually opened outdoors to avoid filling a room with the stench. The fish is typically eaten with flatbread, potatoes, and onions.
Surströmming is considered one of the smelliest foods in the world. But for Swedes, it’s a tradition that goes back hundreds of years. It’s even the center of social events called surströmmingsskiva, where people gather to share and enjoy the dish together—often laughing through the experience.
-
Fried Tarantulas – Cambodia
In the town of Skuon, fried tarantulas are sold like potato chips. These spiders are seasoned with sugar, salt, garlic, and then deep-fried until crispy. They’re crunchy on the outside, with a soft center that some say tastes like crab.
Originally eaten during times of food shortage, tarantulas have become a popular snack in Cambodia. Tourists often try them for the thrill, but locals genuinely enjoy them for their flavor and texture. They’re also believed to be a good source of protein.
-
Century Egg – China
Century eggs, also known as preserved eggs, are not actually 100 years old—but they might look like it. These eggs are preserved in a mixture of clay, ash, and salt for several weeks to months, which turns the egg white into a dark jelly and the yolk into a creamy green or gray paste.
Despite their strange appearance and strong odor, century eggs are loved in Chinese cuisine. They’re often served with tofu, congee, or sliced with pickled ginger. The taste is rich and bold, with a flavor that grows on you the more you try it.