Top 40 Wild Foods from Around the World

I’ve always believed one of the best things about traveling is the opportunity to try unique foods across the globe. Often, it’s all about letting go of what we consider “normal” and embracing a world of diverse delicacies. But where do we draw the line when it comes to adventurous eating?

Sit back and let us take you through 40 intriguing foods from around the world—are you bold enough to try them?

40.) Surströmming – Sweden

This is a Scandinavian classic of fermented herring that’s known for its intense smell. The fish is salted just enough to prevent it from rotting, allowing it to ferment instead. Once opened, the pungent aroma fills the air, so most Swedes eat it outdoors.

39.) Sannakji – South Korea

This dish is served raw, with live baby octopus tentacles cut into bite-sized pieces. The tentacles continue to wiggle on the plate, making it a thrilling (and somewhat dangerous) experience to eat due to the suction cups!

38.) Mopane Worms – Southern Africa

A protein-rich delicacy, these large, spiky caterpillars are typically fried or dried and enjoyed as a crunchy snack or side dish across Zimbabwe and South Africa.

37.) Tuna Eyeballs – Japan

In Japan, nothing is wasted from tuna, including the eyeballs! These large, gelatinous eyes are boiled or steamed and typically served with garlic or soy sauce.

36.) Escamoles – Mexico

Escamoles, or ant larvae, are often referred to as “insect caviar” in central Mexico. With a texture similar to cottage cheese and a nutty flavor, they’re typically served as taco or omelet fillings.

35.) Drunken Shrimp – China

This live shrimp dish is served soaked in alcohol (often baijiu), which makes them easier to eat as they’re mildly sedated. Diners eat the shrimp whole, often while they’re still twitching.

34.) Shirako – Japan

This dish is the sperm sac of cod, anglerfish, or pufferfish. Despite its strange appearance, it’s said to have a delicate, custard-like taste.

33.) Fugu – Japan

Fugu is a famous Japanese delicacy made from pufferfish, which can be lethal if improperly prepared due to a toxin in the fish’s organs. Only licensed chefs can legally serve it in Japan.

32.) Kiviak – Greenland

In Greenland, whole small birds called auks are placed inside a seal carcass, sealed, and left to ferment for several months. The resulting dish is eaten during the harsh winter months.

31.) Locusts – Israel and Other Countries

These crispy insects are fried or grilled and enjoyed in many parts of the Middle East and Africa, where they’re seen as a sustainable, protein-packed snack.

30.) Cobra Heart – Vietnam

For the daring, this experience involves consuming a still-beating cobra heart in a shot of its blood, followed by rice wine.

29.) Witchetty Grubs – Australia

In Indigenous Australian cuisine, these white larvae are consumed raw or roasted and are said to have a nutty flavor similar to almonds.

28.) Lundi (Puffin) – Iceland

This national delicacy of Iceland is either boiled in milk sauce or smoked, showcasing the unique flavors of the Atlantic puffin.

27.) Hakarl – Iceland

This fermented Greenland shark has a potent ammonia aroma. Aged underground and then hung to dry, it’s an experience only for the brave.

26.) Stinkheads – Alaska, USA

A fermented head of king salmon, buried and left to ripen, creates this unusual (and pungent) delicacy in Alaskan Indigenous cuisine.

25.) Casu Marzu – Italy

This Sardinian “maggot cheese” is a pecorino infested with cheese fly larvae, creating a soft texture that some enjoy (and many avoid).

24.) Fried Tarantulas – Cambodia

Once a survival food under the Khmer Rouge, deep-fried tarantulas have become a common street snack in Cambodia.

23.) Airag – Mongolia

A mildly alcoholic drink made from fermented mare’s milk, Airag has a sour, fizzy taste and is traditionally enjoyed in Mongolia.

22.) Century Egg – China

This “100-year-old” egg is actually preserved in a mixture of salt, lime, and ash for a few months, developing a jelly-like white and a creamy, sulfur-scented yolk.

21.) Jellied Moose Nose – Canada

A Canadian delicacy, jellied moose nose involves boiling the nose until soft, then slicing it to create a gelatinous dish.

20.) Huitlacoche – Mexico

Known as “corn smut” or “Mexican truffle,” this fungus grows on corn and is celebrated as a delicacy in Mexico, often used in soups, tacos, and sauces.

19.) Salo – Ukraine

Salo is cured pork fat, served raw and sliced, sometimes flavored with garlic or herbs. A traditional Ukrainian snack, it’s surprisingly delicious when paired with rye bread and vodka.

18.) Cuy – Peru

Guinea pig, or cuy, is roasted whole in Peru and resembles a crispy version of pork. It’s a staple in Andean regions.

17.) Sea Cucumber – East Asia

Popular in Chinese cuisine, this gelatinous marine animal is often simmered and served in soups or stir-fries.

16.) Stargazy Pie – England

This Cornish dish features whole fish (heads intact) poking out from a pie crust. It’s served on Tom Bawcock’s Eve, celebrating a local fishing hero.

15.) Haggis – Scotland

A savory pudding of sheep’s heart, liver, and lungs cooked inside the stomach, haggis is a classic of Scottish cuisine.

14.) Frog Legs – France and Southeast Asia

This dish is known for its delicate, chicken-like taste and is enjoyed fried, grilled, or in soup.

13.) Rocky Mountain Oysters – USA

These “oysters” are actually deep-fried bull testicles, often served in parts of the Western U.S. for the adventurous eater.

12.) Black Pudding – UK

A staple in the British breakfast, black pudding is a type of blood sausage made from pork blood, fat, and oatmeal.

11.) Balut – Philippines

A fertilized duck egg with a partially developed embryo, balut is boiled and eaten directly from the shell, often with salt and vinegar.

10.) White Ant Egg Soup – Laos & Thailand

This soup made with white ant eggs and a few baby ants for sourness is a delicacy in Southeast Asia, especially in Laos.

9.) Snake Wine – Southeast Asia

This unique drink contains a whole venomous snake submerged in rice wine, which is said to impart health benefits.

8.) Bird’s Nest Soup – China

A delicacy made from the hardened saliva of swiftlets, this soup is cherished in Chinese cuisine for its reputed health benefits.

7.) Kangaroo – Australia

In Australia, kangaroo meat is a lean, sustainable source of protein, enjoyed grilled or in pies.

6.) Lutefisk – Norway

 

This gelatinous fish is made by curing dried cod with lye, creating a jelly-like texture and distinctive taste.

5.) Turtle Soup – Southeast Asia and Southern USA

This rich, flavorful soup made from turtle meat is enjoyed in Southeast Asia and parts of the U.S.

4.) Fried Brain Sandwich – USA

Popular in parts of Indiana, this fried calf brain sandwich is served on a bun with onions and mustard.

3.) Bosintang – Korea

A traditional Korean stew made with dog meat and a mix of herbs, it’s not commonly found on menus today but still exists in rural areas.

2.) Muktuk – Greenland

Muktuk consists of whale skin and blubber, often eaten raw or pickled and known for its chewy texture.

1.) Sheep’s Head – Morocco and Norway

In these cultures, a whole sheep’s head is cooked and served, teeth and all. Known as “smalahove” in Norway, it’s a unique experience in each country’s cuisine.

Would you try any of these unusual delicacies? From fermented fish to adventurous meats, the culinary world is filled with dishes that push boundaries.