When traveling the world, it’s not just the sights that stick with you; it’s the flavors. Some of the most memorable dishes aren’t the ones that look picture-perfect on a plate. It’s the strange foods that make you pause, raise an eyebrow, and then take the plunge.

My personal travel favorites were a plateful of crispy garlic-fried Crickets from Mexico. 

In Cambodia, I ate four tarantulas served with a delicious nut-based dipping sauce. 

And for my not-so-PC dish. Whale meat was in Denmark, which had the texture of steak but tasted like fish, and totally threw off my taste buds. 

Finally, there was a white Snake Wine and then Snake Soup in China, which was too bony!

For an out-of-this-world taste tour. Here are a few “strange” dishes to swallow, from fermented fish to fried insects. These unusual foods might seem odd, but each one has a story, a tradition, and a surprising burst of flavor worth savoring.

Ready to taste the unexpected? Here are eight strange foods from around the world that prove the boldest bites create the best stories.

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Eight Strange Foods from Around the World

1. Hákarl (Shark) – Iceland

If you think you’ve tried adventurous seafood, think again. In Iceland, hákarl, fermented shark, reigns supreme as a test of true Viking spirit. The shark meat is buried, fermented for months, and hung to dry in the crisp Nordic air. Locals warn visitors to hold their noses before tasting, but once you do, you’ll find an oddly satisfying tang that pairs perfectly with a shot of Brennivín, Iceland’s signature schnapps.

2. Balut (“Fertilized Duck Egg”) – Philippines

Few dishes spark curiosity quite like balut. A fertilized duck egg with a partially developed embryo. It’s often sold warm by street vendors and eaten straight from the shell. Don’t let appearances scare you, the broth is rich and savory, the yolk creamy, and the tiny duck adds a tender texture. In the Philippines, balut is comfort food, best enjoyed with a sprinkle of salt and a cold beer at dusk.

3. Escamoles (“Insect Caviar”) – Mexico

Hidden beneath the roots of agave plants lies a delicacy the Aztecs once called “insect caviar.” Ant larvae, known as Escamoles, are a delicacy in central Mexico, offering a buttery, nutty, and delicate flavor when sautéed with garlic and spices. This ancient, sustainable, and indigenous dish reflects Mexico’s culinary heritage and might just change your perspective on edible insects.

4. Casu Marzu (Don’t Ask) – Italy

Travel to Sardinia, and you may hear whispers about casu marzu, a cheese so wild it’s technically illegal. This strange food is sheep’s milk cheese, fermented with live fly larvae that soften it into a rich, creamy spread. The bold aroma and intense flavor aren’t for the faint of heart, but those who dare to taste it say it’s the most unforgettable bite of Italy they’ve ever had.

5. Fugu (Deadly Pufferfish) – Japan

Japan’s fugu, or pufferfish, is the definition of thrill on a plate. Prepared only by specially licensed chefs, it must be expertly sliced to remove deadly toxins. The result is a delicate, translucent sashimi with a clean, subtle flavor and a tingle that dances across your lips. Eating fugu isn’t just about taste — it’s about trust, tradition, and the art of precision.

6. Mopane Worms (from Emperor Moths) – Southern Africa

In the heart of southern Africa, you’ll find mopane worms — the caterpillars of the Emperor moth — being enjoyed as a protein-packed snack. Dried, fried, or simmered in tomato sauce, they’re smoky, earthy, and surprisingly filling. Beyond their nutritional value, mopane worms represent the region’s deep connection to the land and its sustainable approach to food.

7. Surströmming (Something Fishy) – Sweden

If you ever open a can of surströmming (fermented Baltic herring), do it outdoors — and preferably downwind. Famous for its powerful aroma, this Swedish specialty is traditionally eaten with flatbread, potatoes, and onions. Beneath the smell lies a tangy, salty flavor that locals swear by. It’s a taste that defines Swedish perseverance — and perhaps bravery, too.

8. Century Egg (a Delicacy) – China

Don’t be fooled by its dark, marbled appearance — the century egg is a Chinese delicacy with a surprisingly luxurious flavor. After being cured in clay, ash, and salt for weeks or months, the egg transforms into something extraordinary: silky, earthy, and rich in umami. Served sliced alongside rice or congee, it’s a centuries-old comfort food that turns preservation into art.

Tasting the Unexpected

Traveling broadens your horizons and opens up your taste buds to strange foods and bold flavors from every corner of the globe. So next time you find yourself face-to-face with something that looks “odd,” remember: the world’s most unusual foods often hold the richest and oddest flavors and the most unforgettable memories.

Bon Appétit!

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