Hákarl is familiar dishes including meat from Iceland of species ” shark sunbathing” (basking shark) fermented and then hung to dry for several months. The flesh of this shark is toxic when it is fresh, so it must be fermented and dried before eating. The shark was gutted all the way out, placed in a shallow hole in the sand, covered with sand, gravel and used to block rocks on top. For 6 to 12 weeks it stays in the sand, and liquids concentrate outside the fish and fermentation is done. After fermentation is complete, the shark meat will be dried for months.
The hakarl dish is only served with small pieces, but even so, first-time people will have to gag even though it is unintentional, because of its terrible taste. If you are invited to eat this dish, it is best to cover your nose, because the smell of hakarl is much worse than the taste.
4. Sannakji (Silver Octopus) – Korea
When a customer orders, the chefs catch the live octopus in the lake and prepare the food. The octopus tentacles that are still constantly going on will be quickly cooked by spice chefs and then served to customers immediately. When eating, diners are often reminded to chew just before tentacles stick to the palate. If you let them breathe, you can suffocate and this is very life-threatening. Sannakji is very popular with many Koreans because of the wonderful taste of fresh octopus meat. Many people say that, when enjoying this dish we feel like octopus tentacles are automatically crawling down the throat. If not Korean and enjoy this dish, diners are very choking when used.
3. Sashimi frog (live frog) – Japan
To serve frog Sashimi to customers quickly and freshly, restaurants in Japan often keep frogs in the kitchen. When a customer orders, the chef will use the knife to cut the frog’s belly and remove the inedible parts. Frogs are skinned, taken and the heart is eaten as soon as it is removed from the breast, while the heart is still beating. The chefs then filter the frogs’ body to serve the guests as the Sahimi and the rest of the bones are simmered to make a side dish. It is worth mentioning that the chefs often butchered the frogs still alive in front of the guests, and once they were “on the plate ” , the frog’s head still twitched and the eyes were still terrifyingly blinking. Also because it feels like having to “eat raw” frog, so few tourists dare to try this frog Sahimi though it is one of the favorite dishes of Japanese people.
2. Kiviaq – Greenland
Rotting seals stuffed with dead birds Kiviaq is a traditional delicacy of the Inuits people residing in remote Greenland north. To make this dish, one must catch and kill the auk sea birds and seals. With a seal, people will put about 500 birds into the stomach, then sewn into a sturdy bag and buried deep underground for 18 months. After picking up, the dish is completed, the birds are removed, the person only needs to trim the feathers and eat them right away, even the bones will not be removed.
1. Surstromming (fermented herring) – Sweden
Although the taste of the dish is not very pleasant, but if you have reached the first piece, you may not stop the chopsticks, because this dish has a very strange attraction. This is a traditional Swedish dish originating from the North. Surstromming is made simply with fermented herring in a container for a few months and then canned and incubated for another year. The fermentation process is so strong that the cans containing fish bulge because the pressure is too great. Swedes often eat Surstromming outdoors because the dish smells very heavy when the can is opened. Surstromming is often tasted by brave travelers compared to rotten eggs, vinegar and rancid avocado. However, this smelly traditional dish even has its own museum in Sweden.
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