Five Local Delicacies Only The Brave Would Try
Every culture has at least one delicacy which they proudly promote as a local culinary tradition. From champagne to 'rocky mountain oysters' (deep-fried testicles), local delicacies can be delicious, dangerous, or just plain disgusting depending on who you ask.
Here are five different delicacies from around the world that are a little more unusual than your average glass of over-priced French bubbly.
Escamoles, the edible larvae and pupae of venomous ants, are most commonly served in and around Mexico city. Considered to be an Easter treat by some, they're often described as tasting 'nutty' or 'buttery' and have a satisfying 'pop' if fried.
In the town of Skuon, Cambodia, fried tarantulas are the local specialty. They are coated in sugar, salt, and crushed garlic, then fried in oil until the legs are stiff. Their delicate white meat is described as bland, with the best parts tasting like a combination of chicken and cod.
In St. Louis, Missouri, a booming cattle trade in the 1880s led to the popularity of the fried-brain sandwich. Comprised of thinly-sliced slabs of calf brain, deep fried and served on sliced bread or hamburger buns, the dish has declined in popularity over the years, but many local diners still offer it.
Harkal, or 'fermented shark', originates in Iceland. It is the pungent result of burying a poisonous shark to rot in permafrost for twelve weeks, then digging it up and air-drying it for several months. Due to its high ammonia content, first timers are advised to pinch their nose while eating it to avoid gagging.
Fugu, sashimi made from pufferfish, has been served as a delicacy in Japan for over 2300 years. This is surprising considering the fish contains a poison which can easily cause death if prepared improperly. Now only permitted to be served by trained experts under strict guidelines, the dish still occasionally results in deaths, making it a delicacy for the truly brave at heart.
