These preserved eggs, also known as thousand-year eggs, undergo a curing process for several weeks to months, turning the yolk dark green and the white to a translucent brown.
This Sardinian cheese is notorious for containing live insect larvae. It's made from sheep's milk and is left to ferment until these cheese flies' larvae are introduced.
Fermented shark might not sound appealing, and its ammonia-rich smell confirms that suspicion. Hákarl is an acquired taste, with a strong, fishy flavour and a pungent odor.
This fertilized duck egg, with a partially developed embryo inside, is a common street food in the Philippines. It's boiled and eaten from the shell, often seasoned with salt, chili, and vinegar.
Dried whitefish (usually cod) treated with lye, then soaked in water to rehydrate and desalinate before cooking, lutefisk has a gelatinous texture and a mild, somewhat soapy taste. It's a traditional dish in Scandinavian countries.
Fermented tofu known for its strong odor, reminiscent of rotten food, stinky tofu is a popular street food in Taiwan. Despite its smell, it's incredibly tasty, with a crispy exterior and a soft, creamy interior.
This delicacy, made from the pufferfish, is infamous for its potential lethality if not prepared correctly, as its organs contain a potent toxin. Chefs must undergo years of training to serve it safely.
A delicacy in Cambodia, these large spiders are seasoned, then deep-fried until crispy. They offer a unique combination of textures: crunchy legs and a soft, somewhat gooey body.