BIZARRE CUISINES PEOPLE ACTUALLY ENJOY EATING

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.

WITCHETTY GRUB

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.

TUNA EYEBALL

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.

SOUTHERN-FRIED RATTLESNAKE

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

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

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.

PIG’S BLOOD

In Hungary, when a pig is slaughtered the blood is fried with

onions and served for breakfast on warm fresh bread.

MONGOLIAN BOODOG

This bizarre Mongolian dish is made with either a marmot or a

goat, cooked in its own skin with hot stones in its stomach.

MILLENNIUM EGG

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.