Hi, Perry Belcher here again. Here is the 2nd part of my previous blog on a mind-blowing worldwide dining experience.

#7 Buffalo dung beetle: Thailand

No, this number seven occupant is really a feces eater, but they don’t feast on people’s waste. They much pick out the buffalo’s dung to dine. That’s sort of reassuring, at least.

In Thailand, several types of insects are the villagers’ natural food sources particularly during the pluvious season. Their menu includes giant water bugs, grasshoppers, moths, winged termites, red ants, dragonfly naiad, and of course the buffalo dung beetles. These little guys when eaten provide a good amount of protein in Thai’s diet.

These insects, regardless of how risky some of them, are very essential to their diet that people even pay a great deal just to serve them on their tables. Many foreigners who seek such peculiar dining experience say that they’re (the bugs) not that bad at all. Some like the giant water bug even tastes quite palatable. Dung beetles don’t taste horrible either. In fact, they are quite yummy and of course crunchy.

Usually, a little bit of salt, some chili and scented herbs are added to these creepy-crawlers to taste. They are dipped into curry mixes and sauces, and are eaten with rice.

#6 Stinky heads: Alaska

Salmon is good. Smoked salmon in particular is even better. That’s what we by and large aware of. But to indigene Alaskans, they eat salmon in their own unique quirky manner. And one of their many traditional dishes is the fermented salmon heads or what they called stink heads. So how do they get such smelly moniker?

First, during the summer months when king salmon are abundant, their heads are cut off and gathered. Then they are put inside plastic or wooden barrels or any food container, and buried in specially-made fermentation ground pits. They are left there for at least three weeks to let nature do its thing. afterwards that, these heads are harvested and consumed with gusto as paste-y mash.

Haven’t you noticed how king salmon’s head are prepared? You can read it again. And yes, they are not actually fermented. No any amount of salt, vinegar or any other condiments are used in the so-called fermentation cover. These heads are basically left to rot and decompose. Just imagine the stench these head-filled barrels will produce when unearthed and opened. That’s why these poor king salmon’s mutilated body part is called stinky head.

Although native Alaskans consider it a delicacy, stinky heads in fact can cause botulism. This type of food poisoning is fortunately avoidable. But regional Alaskan healthcare professionals are continually challenged by this disease because of this treasured indigenous dish.

#5 Bat soup: Thailand, Philippines

Bats are pretty much nasty-looking creatures. And since the conception of fanged shape-shifting Count Dracula, Lestat and other vampire characters, and of course Batman, bats – big or small, vegetarian or not – almost always remind me of these blood-sucking silver screen monsters. You can’t blame me though that’s how they are portrayed, thanks to our imaginative moviemakers.

It would be just fine if they’re exploited solely as imagery of human vampires and mortal enemy of Joker. These nocturnal little guys are even used as main ingredient in exotic Asian soup and dishes. Their very unfortunate short lives don’t end with much mercy from their eaters. They are cooked in the most horrible way to cook a lifespan mammal.

First of course, they are netted out from the trees of remote areas in Thailand and the Philippines. Then one by one toss into the burning furnace still alive and flapping. As the fire cook them slowly, you would actually hear these poor things crying and squeaking or should I say screaming from pain. nevertheless, their little sounds die down and all you’ll see are blackened flying mice.

After such terrible kind of in conclusion, they are eviscerated with a little brush here and there to remove ashes, cut into pieces, and then cooked adobo-style (with vinegar, soy sauce, pepper, garlic and onion).

Another way of sentencing them is a little bit sweeter. Of course they are still alive, that’s the novelty of it. While still squirming and shrieking, they are dropped into a pot of boiling milk or water. Then gutted out, spiced and roasted to desired doneness. They are also chopped and made into paste (much like the krill paste) sprinkled with Thai herbs and spices. Or, how about a fruit bat soup, anyone?

Although bats are inextricable elements of Thai (or Asian) cuisine, they are notorious rabies carriers. Maybe that’s their way of getting even with their avid eaters.

#4 Hakari (Rotten shark): Iceland

Many Iceland tourists say that you’ve never been to Iceland unless you’ve tried hakari. Hakari is basically a fermented dead Greenland or Basking shark. So how is it done and what makes it climb to number four in my countdown?

Its fermenting process is much like the same with the King salmon’s head. It’s gutted first then fermented for at least two months without any fermenting agents like vinegar, salt and spices. Hakari is usable all year round in many Icelandic groceries and stores. It is usually served in cubes on toothpicks like your regular finger foods. Hakari reeks with ammonia stench, which basically made it extremely gross to eat especially when you’re not a topical anesthetic. 

If you ever find yourself in the snowy ground of Iceland, why not grab a toothpick of this fusty cube? I’m sure it won’t hurt or kill you. But I guess you would wish it had. Don’t worry though. A shot of their famous Brennivin will complement hakari perfectly. And oh, Brennivin is a schanapps made from fermented potato pulp amalgamated with caraway seeds for flavoring. Sounds so perfect, right?

Go eat bold Perry Belcher