Surströmming — Swedish fermented Baltic herring, known as the world’s smelliest food, served with traditional accompaniments. Surströmming — the Swedish fermented Baltic herring — holds the title of “the world’s smelliest food.” Few extreme foods command the same legendary status. The overwhelming aroma is so potent that airlines have banned it from flights. Many people … Read more
Witchetty grub — “bush chocolate” — a traditional Aboriginal food source for over 60,000 years. Deep under Australia’s hot outback soil lives a creature called the witchetty grub. This plump, white larva of the cossid moth is far more than just an insect. For over 60,000 years, Aboriginal Australians have relied on it for survival, … Read more
Escamoles — “Mexican insect caviar” — creamy ant larvae prized since Aztec times. In the high desert plains of central Mexico, there is a special food called “insect caviar.” Escamoles are the edible larvae of the Liometopum apiculatum ant. This is one of Mexico’s oldest dishes. Its history goes back to Aztec emperors. Many “extreme” … Read more
Hákarl — Iceland’s fermented shark, a Viking-era survival food and cultural heritage. The air is cold and crisp. On a wooden board sits a cube of white, jelly-like meat. Then the smell hits you — a very strong smell of ammonia. This is hákarl, Iceland’s traditional fermented shark. It is one of the world’s most … Read more
