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[Rahul]

1. Hákarl: Icelandic Fermented Shark



Popular in Iceland, the Hákarl is a basking shark which has been cured with a particular fermentation process and hung to dry for four to five months. It is often served in cubes on toothpicks and comes in two varieties; chewy and reddish glerhákarl (lit. "glassy shark") from the belly, and white and soft skyrhákarl (lit. "skyr shark") from the body.

[Rahul]

2. Balut: Fertilized Duck Egg



Balut is a fertilized duck egg, with a partially formed fetus inside. It is usually eaten by cracking open the shell and drinking the fluid. Then fetus is seasoned with salt and pepper, and eaten raw. These eggs can be commonly found in the Philippines and other parts of Southeast Asia.
NOTE: according to some of our readers, the embryo is not eaten raw. The whole egg is cooked either by steaming, boiling or with heated sand.

[Rahul]

3. Kanikko: Candied Crabs



Lacquered with a sugary, slightly spicy coating, these Japanese crab snacks taste fishy and sweet.

[Rahul]

4. Casu Marzu: Italian Maggot Cheese



During the aging process of "Rotten Cheese," a fly called Piophila casei deposits its eggs on the cheese. When the maggots are born, they move throughout the cheese, excreting enzymes that give it an overwhelmingly pungent smell, a rotten taste, and a soft, creamy texture. The cheese is served at weddings and other family gatherings.

[Rahul]

5. Escamoles: Ant Eggs



Escamoles are made from the eggs of black ants, which are collected from colonies, and harvested from the roots of the agave plant in Mexico. They must be collected, just before the larvae turn into ants, and the larvae collectors must wear protective gear to protect themselves from stings. Their taste have been described as that of corn, and they are often eaten in tacos.

[Rahul]

6. Squid Balls



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A chinese snack, they feel mildly squid-ish, craggy on the outside and steamy-bouncy on the inside.