9th Place: Hákarl (Iceland) – Fermented Shark Meat
Source: Wikipedia
Iceland’s old-school dish “Hákarl” is meat from poisonous Greenland sharks that’s buried underground for 4-6 months to ferment. This fish originally contains toxins in its body, making it dangerous as hell to eat fresh.
The fermentation process breaks down the toxins, but also creates an absolutely insane ammonia smell. The odor is described as “rotting fish mixed with ammonia,” and most foreigners want to hurl just from the smell alone!
Even Icelanders say “it’s definitely an acquired taste,” making this feared by Americans as “the most intensely smelly food ever.” You’re supposed to eat it with strong alcohol called “Brennivín.”
8th Place: Escamoles (Mexico) – Insect Eggs “Insect Caviar”
Source: Planet Life
Mexico’s gourmet dish “Escamoles” involves eating raw eggs from large desert ants. Called “insect caviar,” this delicacy costs like $40 per pound!
These eggs are harvested from deep underground in the desert and have a smooth, buttery texture with a unique flavor. In Mexico, they’re treasured as “desert gems” and served as appetizers in high-end restaurants.
Americans are totally grossed out by the concept of “eating raw bug eggs,” but some brave souls who’ve tried it say it’s “surprisingly tasty.” Still, knowing those tiny white specks are insect eggs creates a pretty high psychological barrier.
