Hakarl: Icelandic Fermented Shark

It is often served in cubes on toothpicks and comes in two varieties; chewy and reddish glerhákarl (lit. "glassy shark") from the belly, and white and soft skyrhákarl (lit. "skyr shark") from the body.
Balut: Fertilized Duck Egg

It is usually eaten by cracking open the shell and drinking the fluid.
Then fetus is seasoned with salt and pepper, and eaten raw.
These eggs can be commonly found in the Philippines and other parts of Southeast Asia.
Kanikko: Candied Crabs

Casu Frazigu: Italian Maggot Cheese

When the maggots are born, they move throughout the cheese, excreting enzymes that give it an overwhelmingly pungent smell, a rotten taste, and a soft, creamy texture.
The cheese is served at weddings and other family gatherings.
Escamomes: Ant Eggs

They must be collected, just before the larvae turn into ants, and the larvae collectors must wear protective gear to protect themselves from stings.
Their taste have been described as that of corn, and they are often eaten in tacos.
Squid Balls

Dried Wild Fish

Crickets on a stick

Or maybe you would prefer baby nestling sparrows, mice, snakes, or maybe a bowl of scrumptious scorpion soup?
Black Garlic Chocolate

Pork Skin

Chunks of cured pork skins are deep-fried and puffed into light, irregular curls, and often seasoned with chili pepper or barbecue flavouring.
These micro-wavable pork rinds are sold in bags that resemble microwave popcorn (although not exhibiting the 'popping' sound) and can be eaten still warm.
Pickled pork rinds, on the other hand are often enjoyed refrigerated and cold.
Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like foie Gras.