RIVANSHI RAKHRAI
Fermented fish heads, a traditional Alaskan dish prepared by burying fish heads underground for several weeks until they develop a strong odor
The larvae of ants harvested from the roots of the agave plant. It's often referred to as "insect caviar."
Deep-fried bull or sheep testicles, often served as a novelty dish in some regions
Preserved duck, chicken, or quail eggs that are coated in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to months, resulting in a gelatinous texture and strong flavor
Live octopus tentacles that are typically seasoned with sesame oil and served immediately after being chopped
Pufferfish, a potentially deadly delicacy that requires highly trained chefs to prepare due to the presence of a potent neurotoxin
A traditional Sardinian cheese infested with live insect larvae. It's illegal in the European Union, but some still produce and consume it
Fermented shark meat that has a strong ammonia smell and a unique, acquired taste
A fertilized duck egg with a partially developed embryo inside, usually boiled and eaten with salt and sometimes a dash of vinegar