BIZARRE CUISINES PEOPLE ACTUALLY ENJOY EATING
Added on: 19th Dec 2016
YIN YANG FISH
The Ying Yang fish is a sea food dish in which the fish is
deep fried but remains alive after cooking. The dish is
particularly popular in Taiwan and China. However, this dish
has received condemnation and much criticism for its cruelty.
One of the best-known bush foods is also one of the more
elusive. The grub is the larva of a moth and generally
only found in central Australia.
They say that tuna eyeballs taste like squid and is considered
quite tasty in Japan. The eyeballs also have Dha, a
polyunsaturated omega-3 fatty acid which is a major
structural fat in the brain. So if you can get over the fact
that your food is literally staring at you as it goes into your
mouth and down your throat, tuna eyeballs are quite
healthy for you.
A favourite in the Southwest United States, Southern-fried
rattlesnake is said to taste a little like frog legs. Experts advise
that before cooking the meat, you boil it off the bones.
Then dip it in egg and cover it in seasoned salt mix,
flour and breadcrumbs.
Shirako is a Japanese delicacy that we are pretty sure will
never become popular in the West. Why you may ask?
Because Shirako is the sperm sack of a blowfish or cod.
It’s reportedly very rich, buttery and creamy.
Sannakji is the ultimate food dare for risk takers wandering
through Korea. This delicacy consists of wriggling pieces
of live baby octopus drizzled with sesame oil. After
minimal preparation, it is served immediately and yes, in
case you’ve wondered, there have been people who have
choked to death from it.
In Hungary, when a pig is slaughtered the blood is fried with
onions and served for breakfast on warm fresh bread.
This bizarre Mongolian dish is made with either a marmot or a
goat, cooked in its own skin with hot stones in its stomach.
The entry title might be misleading as these eggs are not that
old. Nevertheless, the so-called thousand-year-old egg from
China is still made by preserving eggs in a mixture of ash,
salt, quicklime, rice husks and clay for several weeks or
even months. As you can probably imagine, the dish’s
stench is quite potent.