Buzz
Many of us regularly eat animal products like meat, fish, dairy, and eggs, which form a significant part of non-vegan diets. These are often accompanied by treats like honey, or even more exotic options such as caviar and shellfish.
While some might already find these ingredients peculiar when considered more closely, they pale in comparison to some even stranger ways that animals are used as food. Whether as rare delicacies or traditional recipes, the items on this list far exceed our typical indulgences in oddity.
10. Snail Caviar
Snail caviar, also known as Caviar d’escargot, is a delicacy gaining popularity, originating from the renowned culinary destination, France.
While regular enthusiasts of this delicacy swear by its flavor, consuming large, pearly snail eggs is not typically considered a pleasant dining experience. However, fans seem eager to indulge as often as possible, though they might not be able to do so frequently, since a kilogram of caviar d’escargot can cost a staggering £1,500.
Caviar d’escargot is increasingly appearing in complex dishes or sometimes served as a simple delight on warm toast.
9. Casu Marzu
Casu marzu is a disturbing type of cheese from certain regions in Italy, particularly Sardinia, though it's illegal in many places. It's a fermented cheese, considered rotten by many, that includes maggots—larvae of cheese flies—that transform the cheese into a truly unsettling dish. The cheese is soft and filled with liquid, and live maggots are present inside as people consume it.
The cheese is extremely soft, and its name literally translates to “rotten cheese” in English, with the larvae introduced solely to create this unique delicacy.
Beyond the deeply unappealing nature of the dish, there are several safety concerns that have led to its prohibition in many places. However, in Sardinia, it remains a traditional dish served at weddings.
8. Chaprah
At first glance, Chaprah appears to be a simple chutney, but it quickly takes a bizarre turn. This delicacy originated from an Indian tribe and is made by grinding dried red ants and their eggs into a paste—a truly unsettling process.
The chutney is said to have a sharp, hot, and powerful flavor that is adored by locals and gourmets alike. Additionally, it is believed to possess medicinal properties, though these claims remain unverified and are likely dubious. The ant paste is mixed with various herbs, spices, aromatics, sugar, and vegetables before being served, hopefully to be enjoyed.
7. Cow Eye Tacos
Tacos are universally loved and widely enjoyed, but unfortunately, this variation adds a twist that is far from conventional and might not be particularly appealing to the average person’s taste buds.
Tacos de ojo are crafted using corn tortillas as a base, filled with lime, red chile sauce, pico de gallo, avocado, and, of course, the centerpiece of the dish—cubed cow eyes.
Though it is safe to eat, the concept of consuming animal eyes may not sound appetizing to most. However, in some parts of the world, animal eyes are a common ingredient in various dishes, with tacos de ojo being one of the more well-known examples.
Those who have sampled it describe the texture as “gelatinous and juicy.”
6. Hachinoko / Bee Larvae
Japan, renowned for its culinary excellence with countless top-tier restaurants, beloved dishes, and a focus on fresh, often healthy, savory ingredients, has much to offer in terms of food. However, beyond its culinary acclaim, Japan is no stranger to some truly bizarre and off-putting delicacies and traditional dishes.
For many, the idea of eating insects is already off-putting, but this dish takes it a step further. Hachinoko, essentially bee or wasp larvae, is served crunchy and marinated in a sweet sauce. It's considered to be highly nutritious and is a surprisingly popular snack, especially when enjoyed alongside alcohol.
Often described as having a nutty flavor, there are modern efforts to promote honeybee larvae as a staple food, especially in developing nations. Their nutritional value and benefits make them an appealing option globally, even if they may be a little intimidating to try initially.
5. Arachnids
Some people eat arachnids out of necessity, while others do so to push their culinary boundaries. However, the thought of eating these creatures is off-limits for most of us, particularly given the intense fear many have towards spiders and other arachnids.
By far, the most commonly consumed arachnids are tarantulas and large scorpions. This choice, while reasonable due to their size and meat content, is likely to be repulsive to many. These creatures are often seasoned and fried, with their consumption primarily occurring in economically unstable regions. However, recently, they’ve gained popularity in the West as a daring culinary challenge or a unique experience.
Those brave enough to try them often find the experience surprisingly enjoyable. Tarantula legs, for example, have been compared to more traditional meats. However, most people tend to avoid the bitter and acidic flavor of the arachnid organs.
4. Shiokara / Fish Viscera Paste
Shiokara is another traditional Japanese dish, part of a category called 'chinmi,' meaning 'rare taste.' It has a rich history, once serving as a cheap, protein-packed meal. While it was once widely respected, it’s not as popular today.
Shiokara consists of fish or seafood bits fermented in their salty internal paste. Typically eaten with rice, the main ingredient could range from salmon to squid. Despite its off-putting description, it’s still a common pub snack served with sake, and some people enjoy its salty, fishy taste.
3. Wasp Crackers
This next one is another unique Japanese treat that might make some people raise their eyebrows. It’s not an ancient dish, but rather a modern trend in a specific part of Japan. This type of rice cracker, known as jibachi senbei, gained fame online when it went viral a few years ago. Unfortunately, the name pretty much says it all.
Jibachi senbei are rice crackers of varying sizes, but the viral version is particularly massive for what it is. These crackers are topped with whole wasps, which from a distance could be mistaken for chocolate chips. Interestingly, this food is especially popular with elderly people in Japan, with retirement homes placing huge orders for these crackers. The wasps are gathered from the wild, which supposedly gives the crackers their freshest flavor.
2. Blood
This one might be more familiar to many, as consuming blood in some form has been a part of numerous cuisines for centuries, or even millennia. People often think of dishes like British blood pudding or sausages made with blood, but that's just one aspect of this long-standing culinary tradition.
Across various cultures, blood is prepared and consumed in different ways, but its popularity is rapidly declining. Known for its strong flavor and high iron content, especially from red blood cells, it remains a polarizing ingredient. More people are turning away from blood, which can be taken from different animals and used in a variety of forms: as a thickening agent in sauces, made into gelatin, cooked in stews, or even consumed raw. Although eating animal blood has been part of human history in almost every region, the taste and concerns about its safety have made it less common today.
1. Fried brain sandwich
This dish may be familiar to many—once a staple in the US Midwest, the fried brain sandwich has fallen out of favor with younger generations, though it's still available at select eateries.
The idea behind it is simple: a piece or whole animal brain is breaded and deep-fried, then made into a sandwich, often served with toppings or eaten plain. A few decades ago, it was a beloved dish in certain states, but now it's mostly considered unappetizing. Still, for those who eat animal meat, using every part of the animal may be considered a more sustainable option.
