Edible (or Not): The Most Dangerous Delicacies Adventurers Still Try
By Kelly McMurtry
We adventurers have a special love affair with food. Sure, some are content with croissants in Paris or tacos in Mexico City. But for the true culinary thrill-seekers, there exists a more intense craving: dishes so risky that eating them could, at worst, land you in a hospital—or at best, win you some serious bragging rights.
Fugu (Japan)
The Pufferfish That’s a Little Too Puffed-Up
Fugu is the notorious Japanese pufferfish that comes with a side of suspense. The fish contains tetrodotoxin, a toxin more potent than cyanide, which if improperly prepared, can turn your tasting adventure into a true last meal. Only chefs with years of specialized training can legally serve this delicate fish, carefully trimming away the poisonous organs. But for some, the thrill lies in knowing that one mis-slice could be your ticket to the afterlife.
Hákarl (Iceland)
Rotten Shark, or “National Pride in a Putrid Bite”
Next, there’s hákarl, the Icelandic delicacy that’s as divisive as fermented shark could possibly be. Greenland sharks, which are packed with toxins, are buried, decomposed, and then left to dry for months, transforming into a food that would probably get rejected by a Viking—if he could smell it first. The taste? Picture a delicate, funky cheese crossed with a bucket of ammonia. The danger isn’t in the toxins (they dissipate over time) but in getting close enough to try it without gagging.
Photo: Cook & Eat Like An Italian
Casu Marzu (Sardinia)
Maggot Cheese, for Those Who Like Their Cheese with Extra… Texture
On the Italian island of Sardinia, Casu Marzu, or “rotten cheese,” hosts live maggots that aid the fermentation process, giving it a unique tang and consistency. Yes, you read that right. The maggots are the process. And eating it is a matter of courage, as some aficionados savor Casu Marzu maggots and all, while others gingerly remove them first. The cheese is actually banned in the EU for health concerns, but who follows the rules when there’s fermented dairy to eat?
Sannakji (South Korea)
Octopus with a Grudge
Imagine an octopus—still wriggling—cut into bite-sized pieces and served up while the tentacles are very much… alive. Sannakji is beloved in Korea, a dish where octopus limbs cling to the diner’s tongue and throat on the way down. The danger lies in their tenacity, as the suction cups sometimes latch on, making each bite feel like a mini wrestling match. Rumor has it that a determined tentacle has bested a diner or two.
Blood Clams (China)
The Shellfish Roulette
Blood clams, which grow in the muddy waters of the Yangtze River, have developed a bit of a reputation. They carry viruses such as Hepatitis A, E. coli, and typhoid, a microbial cocktail courtesy of the polluted waters they thrive in. Even Chinese health officials discourage consuming blood clams, but for thrill-seekers, these soft, salty morsels offer both a unique taste and an off-the-menu thrill.
Bullfrog Hotpot (China)
Toad-ing the Line
Finally, there’s the Chinese bullfrog hotpot—a spicy, bubbling stew where the main ingredient is bullfrog, a creature that, if not prepared correctly, can contain poison. It’s not about the frog itself; it’s about the hands that prepare it. A skilled chef will keep the poison at bay, while diners sit on the edge of their seats (or rather, spoons), hoping the cook got it right.