5 Strange Foods People Actually Eat

Published on February 20, 2025

by Kyle Bennett

Every culture has its own version of comfort food — but around the world, you’ll also find dishes that might surprise or even shock the unprepared traveler. From fermented seafood to bugs on a stick, what’s “strange” in one place might be a beloved delicacy in another.

Let’s take a global tour of some of the world’s most unusual foods that people not only eat — but love.

Around-the-World Bites You Won’t Forget

These foods might seem strange to some, but they’re perfectly normal (and sometimes delicious) to others:

1. Hákarl (Iceland)

This fermented shark dish is famous — and infamous — for its powerful ammonia-rich aroma and chewy texture.

What makes it wild:

Made from Greenland shark, which is toxic when fresh.
Fermented for months and then hung to dry.
Smells like cleaning fluid, tastes like extreme seafood.
Often served in cubes with a shot of Brennivín (local schnapps).

2. Balut (Philippines)

Balut is a fertilized duck egg with a partially developed embryo — a street food favorite that’s rich in protein.

Here’s why it’s unique:

Typically eaten around 14–21 days of development.
Served warm, often with salt and vinegar.
You sip the broth, eat the yolk, and (yes) the tiny duck inside.
Considered an aphrodisiac and late-night snack in many areas.

3. Casu Marzu (Italy)

This Sardinian cheese is known for its special guests — live maggots that help break it down into a soft, pungent spread.

What makes it memorable:

Made from sheep’s milk and allowed to ferment beyond normal aging.
The larvae digest the fats, giving it a creamy texture.
Some people eat it with the maggots still moving.
Technically illegal in the EU, but still eaten locally.

4. Witchetty Grubs (Australia)

These large white larvae of moths are traditional bush tucker among Indigenous Australians.

Why they’re not just for shock value:

High in protein and rich in healthy fat.
Can be eaten raw or roasted — crunchy outside, soft inside.
Often compared to almonds or scrambled eggs.
Considered a delicacy in many Aboriginal communities.

5. Century Egg (China)

Also called “hundred-year egg” or “thousand-year egg,” this preserved egg is anything but rotten — despite its appearance.

Here’s what you’re biting into:

Duck, chicken, or quail eggs cured in a mixture of clay, ash, and salt.
The white becomes jelly-like and brown, the yolk turns greenish-black.
Taste is creamy, umami-rich, and surprisingly mild.
Often served with tofu, congee, or on cold dishes.

The Backstory of Unusual Foods

Many of these foods evolved from necessity — ways to preserve protein, adapt to harsh climates, or make use of every edible part of an animal. Others are rooted in tradition, passed down through generations and celebrated in rituals or festivals.

Over time, what started as survival food often became a source of pride and cultural identity.

Why It’s So Intriguing

Trying unfamiliar food can be a culture shock — but also an incredible way to connect with people and history. What seems bizarre from the outside often has deep meaning, clever technique, and surprising flavor when approached with curiosity.

And sometimes, what’s “gross” to one person is gourmet to another. Taste really is a matter of perspective.

What Most People Don’t Know

Here are a few extra facts that reveal the world’s culinary range:

Insects are eaten regularly by over 2 billion people and are a sustainable protein source.
Surströmming (fermented herring) from Sweden is banned on airlines due to its intense smell.
Bird’s nest soup — made from the saliva of cave-dwelling birds — is a delicacy in parts of Asia.
Some cheeses and wines were once considered “peasant food” before gaining global prestige.

Bonus Fact

NASA has studied bugs and algae as future food sources for astronauts — meaning today’s strange snack could be tomorrow’s space meal.

Takeaway

Strange foods aren’t just about shock value — they reflect history, geography, and human ingenuity. The next time you encounter an unfamiliar dish, remember: behind every bite is a story of adaptation, tradition, and taste.

You don’t have to love every flavor — but trying something new might just expand your world.