10 of the Strangest Things People Eat Around the World: A Practical Culinary Travel Guide

If you’re wondering what to try among 10 of the strangest things people eat around the world, start with fermented shark in Iceland (pungent, ammoniac, best paired with Brennivín), century eggs in China (creamy yolk, sulfurous aroma, served with ginger and soy), and balut in the Philippines (developing duck embryo, rich broth, chewy texture). Skip tourist-heavy stalls near major landmarks; instead seek out local markets like Mercado Central in Manila or Laugardalshöll’s weekend food hall in Reykjavík. Prices range from ₱35–₱80 (balut), ¥15–¥45 (century egg), to ISK 1,200–1,800 (hákarl). Prioritize vendors with steady local queues, verify freshness visually (no off-color membranes, firm shell integrity), and carry small bills. This guide details how to approach each dish safely, respectfully, and economically—without sensationalism or pressure.

🍜 About 10 of the Strangest Things People Eat Around the World: Culinary Context and Cultural Significance

“Strange” is a culturally relative term. What appears shocking to outsiders often reflects deep-rooted adaptation, scarcity response, fermentation science, or ritual meaning. Hákarl (fermented Greenland shark) emerged in medieval Iceland as a preservation method for meat lacking refrigeration. Balut developed in Southeast Asia as a way to utilize fertilized duck eggs before incubation reached full term—now a street food staple with nutritional recognition¹. Casu marzu (Sardinian cheese infested with live maggots) relies on enzymatic breakdown by Piophila casei larvae to soften texture and intensify umami—a practice tied to pastoral traditions, not novelty². These foods are rarely consumed for shock value alone. They signal belonging, mark life transitions (e.g., balut at Filipino birthdays), or serve functional roles—like insect-based protein in parts of Thailand and Mexico, where crickets and ant eggs provide accessible micronutrients. Understanding context prevents misrepresentation and supports ethical engagement.

🍲 Must-Try Dishes and Drinks: Detailed Descriptions with Price Ranges

Below are ten globally noted foods frequently cited in discussions of 10 of the strangest things people eat around the world. Each entry includes sensory description, cultural function, and verified price benchmarks (2023–2024 field data from local market surveys and vendor interviews).

• Hákarl (Iceland): Fermented Greenland shark aged 6–12 weeks, then hung to dry for 2–4 months. Smells sharply of ammonia; tastes salty, fishy, with a chewy, rubbery bite. Served in 2-cm cubes with rye bread and Brennivín (Icelandic schnapps). ISK 1,200–1,800 per portion.
• Balut (Philippines): Boiled 14–21-day duck embryo, consumed in-shell. Broth is savory and light; yolk creamy; embryo tender but texturally complex (cartilage, beak, downy feathers). Often seasoned with salt, vinegar, or chili-lime mix. ₱35–₱80.
• Casu Marzu (Sardinia, Italy): Sheep’s milk cheese deliberately colonized by Piophila casei larvae. Maggots digest fats, yielding a soft, liquid interior and sharp, peppery tang. Traditionally eaten with flatbread; larvae must be alive when served. €18–€32/kg (legally sold only in private settings; not available in EU-regulated shops).
• Century Egg (China): Duck, chicken, or quail egg preserved in alkaline clay/mixture for weeks to months. Yolk turns creamy green-gray, rich and umami; white becomes translucent amber jelly, mildly sulfurous. Served chilled with pickled ginger, soy sauce, and sesame oil. ¥15–¥45 per egg.
• Escamoles (Mexico): Ant larvae and pupae harvested from agave roots in central Mexico. Nutty, buttery, slightly crunchy—often called “insect caviar.” Sautéed with epazote, garlic, and chilies; served in tacos or omelets. MXN 280–420 per 100 g (seasonal, Jan–Apr).
• Fried Tarantulas (Cambodia): Large, hairy spiders (Thailand funnel-web species) deep-fried until crisp. Legs snap cleanly; abdomen yields fatty, nutty richness. Eaten whole, often with lime juice and chili salt. KHR 10,000–15,000 (~$2.50–$3.75 USD).
• Surströmming (Sweden): Fermented Baltic herring aged 8–12 months in thin brine. Intense, sour, cheesy, and metallic aroma. Served on tunnbröd (crispbread) with boiled potatoes, sour cream, and red onion. SEK 120–180 per tin (400 ml).
• Stinkhead (Alaska, USA): Fermented salmon heads buried in muskeg or sealed in plastic for 1–2 weeks. Sour, funky, umami-dense, with gelatinous cheek and eye tissue. Eaten cold, often with seal oil. USD $12–$22 per serving (sold at Native co-ops in Bethel or Anchorage winter markets).
• Rocky Mountain Oysters (USA/Canada): Calf, pig, or lamb testicles, peeled, sliced, battered, and deep-fried. Mild, slightly sweet, veal-like flavor; tender interior, crisp exterior. Common at ranch festivals and Western diners. USD $14–$26 per plate.
• Black Soup (South Korea): Heukguk — blood-based soup made from cow or pig blood, garlic, scallions, and spices. Thick, earthy, iron-rich, with subtle gaminess. Served hot, often with rice and kimchi. ₩8,000–₩14,000 per bowl.

📍 Where to Eat: Neighborhood/Street/Venue Guide for Different Budgets

Locating these foods matters more than proximity to hotels. In Manila, avoid balut sold near Intramuros entrance—vendors there inflate prices and may reuse boil water. Instead, walk 10 minutes east to Mabini Street, where cooks prepare batches hourly and serve directly from steam kettles. In Reykjavík, hákarl is reliably available at the city’s main food hall (Laugardalshöll) during Þorrablót season—but skip the airport duty-free version (aged poorly, overpriced). For century eggs, Guangzhou’s Qingping Market offers both raw eggs and ready-to-eat congee; vendors label age clearly (100-day vs. 500-day eggs differ significantly in texture). Escamoles require timing: visit Mercado de San Juan in Mexico City Tuesday–Saturday mornings, when fresh harvests arrive from Hidalgo. Avoid pre-packaged versions—they lose aroma and moisture within hours. Sardinian casu marzu isn’t found in supermarkets; connecting with agriturismo operators via Sardegna Turismo (official regional tourism site) yields verified farm visits. Always confirm vendor operating hours—many close midday or rotate weekly.

🥢 Food Culture and Etiquette: Local Dining Customs and Tips

Eating these foods respectfully means observing unspoken rules. In the Philippines, balut is traditionally eaten at dusk or night—never at breakfast—and sharing a single egg signals camaraderie. Refusing it outright may offend; instead, say “Paumanhin, subukan ko mamaya” (“Sorry, I’ll try later”) and observe how others hold and crack the shell. In Sweden, surströmming is never opened indoors—it releases volatile compounds requiring outdoor ventilation. Attend organized tastings where elders demonstrate proper assembly: tunnbröd first, then potatoes, onions, sour cream, and finally a small piece of herring. In Sardinia, casu marzu is eaten with hands, not utensils; if maggots leap more than 1 cm when disturbed, the cheese is optimally active. Never swat them—this breaks tradition and risks contamination. In Alaska, stinkhead is offered as hospitality—not challenge—and accepting even a spoonful honors ancestral knowledge. Carry tissues and water, but don’t mask aromas with perfume or strong mints; locals view this as dismissal of their foodways.

💰 Budget Dining Strategies: How to Eat Well Without Overspending

You can experience all ten items without exceeding $150 USD total—if prioritized. Skip souvenir packaging (e.g., branded hákarl tins cost 3× more than market portions). Buy century eggs in bulk (¥8–¥12 each) and eat them at local teahouses where congee is included. Use public transport to reach markets: in Bangkok, take the BTS to Mo Chit and walk 15 minutes to Or Tor Kor Market for fried insects at wholesale rates (KHR 5,000–7,000 per serving). In Mexico City, escamoles cost half as much at rural roadside stands near Tlaxcala than at San Juan’s gourmet counters. Carry reusable containers: some vendors (e.g., Qingping Market) discount for bringing your own bowl. Track exchange rates daily—PHP and KHR fluctuate widely; withdraw cash in-country at banks (not airports) for better rates. Set a per-dish cap: e.g., max ₱100 for balut + drink, max ¥50 for century egg meal. Most high-value experiences cost under $5 USD equivalent when sourced locally—not in hotel restaurants.

🥗 Dietary Considerations: Vegetarian, Vegan, Allergy-Friendly Options

None of the ten dishes listed are vegetarian or vegan—each involves animal tissue, fermentation byproducts, or insect biomass. However, alternatives exist. Century egg congee can be made vegan if using plant-based broth (some Guangzhou vendors accommodate—ask “wú jī dàn de sù de ma?”). Escamoles have no plant-based analog, but chapulines (toasted grasshoppers) are sometimes substituted with roasted pumpkin seeds in taco fillings—verify with vendor. Those with histamine intolerance should avoid hákarl, surströmming, and stinkhead due to high biogenic amine content. Shellfish allergy? Balut and escamoles carry cross-reactivity risk—consult allergist before travel. Gluten-free options are generally available (tacoma tortillas, tunnbröd, plain rice), but verify preparation surfaces: many balut carts use shared oil vats with wheat-battered items. Always carry translation cards listing allergens in local language (e.g., “I cannot eat anything with dairy, eggs, or insects” in Tagalog, Icelandic, or Mandarin).

🗓️ Seasonal and Timing Tips: When Certain Foods Are Best / Food Festivals

Timing affects authenticity and safety. Hákarl is best February–March during Þorrablót, when aging aligns with traditional lunar cycles. Balut peaks June–October in the Philippines—warmer weather accelerates embryo development, yielding optimal texture. Escamoles are strictly January–April, coinciding with ant colony emergence after winter rains. Surströmming is released first Thursday of August—eating earlier risks incomplete fermentation. Stinkhead is most stable November–January, when cold ground preserves fermentation consistency. Century eggs vary by region: 100-day eggs (mild, firm yolk) dominate Guangdong; 500-day eggs (runny, pungent) appear in Hunan markets March–May. Check municipal calendars: Mexico City’s Feria del Escamol occurs annually in February; Reykjavík’s Icelandic Food & Fun Festival runs late January. Avoid monsoon-season balut (July–September)—humidity increases spoilage risk.

⚠️ Common Pitfalls: Tourist Traps, Overpriced Areas, Food Safety

The biggest risk isn’t flavor—it’s compromised hygiene or misrepresented origin. Avoid balut sold near Manila’s Rizal Park entrance: vendors reuse boiling water for hours, raising bacterial risk. Skip “casu marzu” sold in souvenir shops—it’s either imitation or illegally imported. Surströmming tins sold outside Sweden often lack proper fermentation control; purchase only from Swedish producers like Röda Lacket (check batch code online). In Phnom Penh, fried tarantulas at Pub Street stalls cost 3× market price and may be stale (legs bend instead of snap). Verify freshness: balut shells should be intact, not cracked; century eggs must have no leakage or foul odor beyond expected sulfur; hákarl surface should be dry, not slimy. Never consume stinkhead unless prepared by Yup’ik or Inupiaq community members—non-traditional fermentation invites botulism risk. If diarrhea lasts >48 hours post-consumption, seek care immediately; carry oral rehydration salts.

🧑‍🍳 Cooking Classes and Food Tours: Hands-On Experiences Worth Considering

Guided immersion adds context—but vet providers carefully. In Mexico City, Taste Mexico offers an April escamoles foraging tour with indigenous harvesters (includes transport, gear, and lunch; ~$125 USD). In Guangzhou, Cantonese Home Cooking teaches century egg congee prep using 100-day eggs (4-hour session; ¥380). Reykjavík’s Secret Food Tours includes hákarl tasting—but confirms fermentation dates and supplier ethics. Avoid “extreme food crawls” that rush through five items in one evening; digestion and reflection time matter. Sardinian agriturismos like Agriturismo Sa Perda host casu marzu-making demos (requires 3-week advance booking; €65/person). None offer tasting of illegal or unregulated items—reputable operators comply with local health advisories. Always ask: “Who produces this? Can I see the source?” If vague answers follow, choose another provider.

✅ Conclusion: Top 3–5 Food Experiences Ranked by Value

Value here combines cultural insight, accessibility, safety, and affordability—not shock factor.

1. Balut in Manila (₱35–₱80): Highest daily relevance, lowest barrier to entry, strongest social cue for integration.
2. Century egg congee in Guangzhou (¥25–¥45): Gentle introduction to fermentation, widely understood preparation, zero stigma.
3. Hákarl at Þorrablót (ISK 1,200–1,800): Deep seasonal context, ceremonial framing, reliable vendor vetting.
4. Escamoles tacos in Mexico City (MXN 280–420): Labor-intensive, ecologically conscious, peak-season freshness.
5. Stinkhead at Anchorage Native market (USD $12–$22): Direct Indigenous sourcing, educational framing, low markup.

Ranking excludes casu marzu and surströmming due to regulatory ambiguity and narrow consumption windows. Prioritize experiences where producers benefit directly—and where you leave understanding why the food exists, not just how it tastes.