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Foods to Avoid Around the World: A Global Guide to Cuisine Caution
Exploring foods from different cultures is a huge part of the travel experience. But while it’s fun to embrace local delicacies, certain foods can be a little too adventurous—or even dangerous. Here’s a guide to some foods that travelers might want to think twice about before tasting.
1. Fugu (Japan)
• What it is: Fugu, or pufferfish, is a Japanese delicacy that’s highly dangerous if prepared incorrectly.
• Why to avoid it: The fish contains tetrodotoxin, a poison that can paralyze and kill. Only licensed chefs with years of training are allowed to prepare it, but accidents can happen.
• Alternatives: If you’re curious about Japanese seafood, sushi or sashimi made with safer fish is a great option.
2. Casu Marzu (Italy)
• What it is: Casu Marzu is a Sardinian cheese containing live insect larvae.
• Why to avoid it: The cheese is technically illegal in the EU due to health risks. It’s fermented with maggots, which some people say can survive digestion if consumed alive, posing a health risk.
• Alternatives: Stick to other Italian cheeses like Pecorino or Parmesan, which offer a similar flavor profile without the extra protein.
3. Hakarl (Iceland)
• What it is: This traditional Icelandic dish is made from fermented shark.
• Why to avoid it: The shark meat contains toxins that make it unsafe to eat fresh, so it’s buried for fermentation and then hung to dry for months. The taste is overwhelmingly fishy and has a strong ammonia smell.
• Alternatives: Try Icelandic smoked salmon or trout for a less challenging taste of the sea.
4. Blood Clams (China)
• What it is: Blood clams are a type of shellfish known for their dark, blood-red color.
• Why to avoid it: They can carry diseases like hepatitis and typhoid. In some regions, their harvesting is banned due to health concerns.
• Alternatives: Safer options like regular clams or mussels provide similar flavors without the risks.
5. Monkey Brains (Various Countries)
• What it is: Consumed in some cultures as a delicacy, monkey brains are typically served raw.
• Why to avoid it: This dish is dangerous not only due to disease risk but also for ethical and environmental reasons. It can lead to transmission of zoonotic diseases, which can be deadly to humans.
• Alternatives: Explore other protein sources in these areas, like regional vegetables or poultry dishes.
6. San-nakji (South Korea)
• What it is: A popular dish in South Korea, san-nakji is octopus served so fresh it’s still moving.
• Why to avoid it: The tentacles can retain suction power even when cut, posing a choking hazard. Inexperienced eaters should proceed with caution.
• Alternatives: Grilled or cooked octopus, which is common in Korean cuisine, offers a safer way to enjoy this delicacy.
7. Ackee (Jamaica)
• What it is: Ackee is a fruit beloved in Jamaican cuisine, typically cooked and paired with salted fish.
• Why to avoid it: Ackee can be toxic if it’s not ripened and prepared properly. The unripe fruit contains hypoglycin, a compound that can lead to “Jamaican vomiting sickness.”
• Alternatives: Only consume ackee from reputable sources, or stick to other Caribbean fruits like mango or papaya.
8. Bullfrog (Namibia)
• What it is: The Namibian bullfrog is eaten in various African countries, especially Namibia, where it’s a seasonal treat.
• Why to avoid it: The frog contains toxins that can cause kidney failure if not prepared correctly. Eating it during the wrong season can increase the risk.
• Alternatives: Sample other popular local dishes like biltong (cured meat) or fish from nearby rivers.
9. Sannakji (South Korea)
• What it is: Served raw and often still wriggling, sannakji is octopus eaten in Korea with soy and sesame.
• Why to avoid it: A swallowing hazard, the tentacles’ suction can attach to throats, causing choking.
• Alternatives: Try seafood dishes cooked or grilled, which are safe and equally flavorful.
Final Thoughts
From fermented shark in Iceland to the venomous fugu of Japan, adventurous eaters have plenty of options—but some dishes come with risks. By sticking to local favorites without the hazards, you can taste the world without worrying about your safety.
Attached is a news article regarding the food not to eat around the world
Article written and configured by Christopher Stanley
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