5 most exotic dishes of the world
Frogs, snails, Scorpions in chocolate, octopus and fried grasshoppers – what not to eat in the world! However, there are dishes that amaze even the most inveterate foodies, and to try them solved only the most daring. We present to your attention of 5 most exotic dishes of the world.
Hakarl – Icelandic national dish, which is a rotten meat giant shark. Fresh meat of this fish contains a lot of ammonia because its buried in the ground for 5-6 weeks, so she’s thoroughly spoiled. After the sharks get pieces and dried for several more months. Tasted such a delicacy, assert that the smell of food is terrible, but the taste is even nothing. In Iceland, the annual festival, which serves ancient Vikings and rotten shark meat.
Lutefisk is a traditional Norwegian dish, which is cod soaked in lye. Dried fish for three days kept in an alkaline solution of caustic soda, and then a few days soaked in water. As a result, fish becomes a sticky jelly-like consistency and a peculiar pungent smell. Then the resulting mass is subjected to heat treatment and is served with mashed potatoes and bacon. Although lye can eat away even the silver, and the processing of proteins occurs its toxic acid, researchers claim that in this dish it is contained in a small. Lutefisk is a traditional Christmas dish Norwegians.
Balut – a Cambodian delicacy, representing the embryo of a duckling. Duck eggs are kept in the incubator until then, until almost fully Mature, and then boiled in water. The embryo, already overgrown atractive feathers and the beak, very nice crunch on the teeth, I assure Cambodians.
Casu marzu is a cheese infested with live insect larvae. It’s made from different varieties of cheese, which is brought to a state of putrefaction, and during the meal, the larvae can jump for quite a long distance. The risk of infection by the larvae, which are not always digested, is large enough, this cheese was banned for a long time. However, in 2010 he was recognized as a national treasure of Sardinia and the newly allowed Italian authorities, despite its dangers. The cost of this delicacy is huge, and the taste, according to witnesses, unforgettable.
Rattlesnake meat is eaten in Mexico. It is fried in butter or breaded with the addition of sage, and served with hot sauce Tabasco. They say that the taste of its meat resembles chicken, vaguely white fish and crocodile meat. In North America, this delicacy is already widespread, it is not only served in restaurants, but fried on a home barbecue.