10 Strangest Specialties From All Over The World


Traditional food specialties that are considered mundane in some parts of the planet, in other parts of the world, sound unimaginable, extremely exotic, or even dangerous.

The Reader’s Digest site compiled a list of ten such dishes. You can describe these dishes as “the strangest and most intriguing snacks”.


Due to tetrodotoxin, this fish can be deadly. Exceptional skill and careful preparation are required to remove the poison.

The preparation of this fish is strictly controlled in Japan and is only prepared by the best chefs in restaurants, who have been trained for this important task for years.

Those who try to make it at home often die.

Fried spider

This dish is considered a specialty in Cambodia, and the most delicious one is the one prepared in Skuon.

It is believed that the dish has been invented at the time when the Khmer Rouge rule began, and tarantulas were mostly used.

This dish is considered as fast food, and those who enjoy it claim that spider meat is rich in protein.

The testicles of a bull

This Canadian specialty is also called oysters from the Rocky Mountains, and gourmets claim to be best prepared in Calgary.

Every year, a festival is held to honor this dish, and they are usually made with a fried or stuffed bull testicles.


Eggs are eaten all over the world, but this has gone (literally) a step further in the Philippines – balut is, in a nutshell, an embryo of duck that is cooked while still in the shell.

It is usually eaten with chili and onions, with the addition of beer.

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Haggis, a blend of sheep heart, liver, and lungs, is a real specialty in Scotland. People usually eat it with onions, oatmeal, and spices.

It is believed that this dish was first made in the 15th century, and today it is the main course during a dinner on Robert Barnes Day.


You can eat this South Korean raw octopus dish with the addition of sesame oil. It is so fresh that it is not uncommon to notice a stir in the plate.


Although it resembles a cereal salad, it is a Mexican specialty that chefs make from the larvae of ants that gather at the root of blue agave.

You maybe know them as insect caviar, and it is believed that they were first made by the Aztecs.


You can make this dish by burying and fermenting the shark in its body fluids for several months and then digging it out, cutting and drying it.

Cazu Marcu

This Italian sheep’s cheese contains thousands of live worms. It is made in Sardinia by larvae hatched from eggs laid on the surface of the cheese.

As those who have tasted it say, the taste of this cheese lingers in the mouth for hours after eating.

Fried brain sandwiches

In some parts of the United States, this dish is still popular. Cooks make it from parts of the brains of pigs and calves. You can still find this dish in the menus of some restaurants. They usually prepare it in deep oil.

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