Red meat is NOT bad for you. Now blue-green meat, THAT’S bad for you!
– Tommy Smothers
1. Fried Tarantulas (Cambodia)
Crispy tarantulas served with lime and pepper sauce.
2. Balut (Philippines)
A developing bird embryo that is boiled and eaten from the shell. Depending on the local culture incubated for a period of 14 to 21 days.
3. Surströmming (Sweden)
A lightly-salted fermented Baltic Sea herring. A fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste.
4. Haggis (Scotland)
A sheep’s heart, lungs and liver minced and mixed with onions, oatmeal, suet and seasoned with spices and salt cooked inside the animal’s stomach.
5. Hákarl (Iceland)
The rotting carcass of a shark. Buried underground in a shallow pit and pressed with stones so the poisonous internal fluids can be drained out making the meat safe to eat.
