10 Things You Wouldn't Believe Are Worldly Delicacies!

I'm sure you've heard quite a few stories about riding camels through amazing deserts, but what about eating them? In the Persian Gulf, a common wedding dish is the stuffed camel. Oh yes, they didn't think it was enough to just roast him - they needed to stuff him too.

The stuffing is made by first packing chicken and lamb with rice and eggs, then stuffing that into a washed and skinned camel. The creation is then broiled using a charcoal pit and topped with nuts. For weddings, as many as 20 chickens are used in addition to the 60 eggs, five pounds of pepper, a whole camel and a whole lamb. The dish typically serves about 90 people.

And if you really think about it, it's probably delicious.

This dish is also known as "caviar of the east." No, it doesn't include any fish eggs - but the level of quality (and price) are darn sure close! This is considered a rare treat around the world, particularly popular in Asia.

The nest used isn't made of sticks or anything, it's made of bird saliva. It's bringing a WHOLE new meaning to "mouth watering," don't you think? The soup, crafted from nest covered in a light chicken broth, is said to one of the priciest animal products in the world! We're talking $30-$100 dollars a bowl!

For bird saliva, bringing a WHOLE new meaning to "mouth watering"!

We won't pretend like Sushi isn't pretty common in the United States, I mean - how many times have you read "Califonia Roll" somewhere? But live octopus... we don't have too much of that. In Korea, they serve fresh baby octopi that are cut up and seasoned with sesame oil - moving and ALL.

Oh yes, they are still moving. And be aware, the suction cups have a chance of sticking to your mouth or throat. Chew wisely.

During the Icelandic Midwinter Festival in Thorrablot, hakarl is served. You're probably thinking, "what is hakarl?" It sounds strange, I know.

The dish is shark meat that has been buried and left to rot in the ground for a couple months. After it starts to decompose, the meat is left on a drying rack for two months or more. This results in an edible, white fish.

This is actually the only way that shark can be eaten, otherwise its high amounts of uric acid make the meat toxic. I wonder how they figured that one out...

According to legend, these eggs have existed for centuries, with their accidental discovery dating back to the Ming Dynasty in China. A resident of the Hunan province supposedly discovered duck eggs left in a pool or slaked lime and decided to try them (uhm, okay then).

Long (and weird) story short, century eggs are preserved eggs. They are also referred to as thousand-year eggs or millennium eggs, but are not preserved for a millennium, one thousand years, or even a century. The process actually takes anywhere from a few weeks to a few months, and involves soaking eggs in a saline solution. The solution usually consists of clay and salt, but can also include ash, quicklime and rice hulls. It causes the yolk of the eggs to take on a creamy, cheese-like texture, and transforms the whites into a dark-colored jelly.

They can be eaten alone, but are often served with pickled ginger root. They can also accompany rice porridge. But don't frown your nose at this one, I've had them on many occasions and they're actually quite delicious!

Rocky Mountain oysters, a term for a dish made of bull, pig, or sheep testicles. They are lightly battered, deep fried (after being peeled, of course) and seasoned with some salt and pepper. This treat is most often served as an appetizer with a cocktail sauce to dip it in.

The dish is usually found at festivals or among families and towns known for a cowboy/ranching history.

The next time you think of complaining any weak adult beverage, be quite grateful that you weren't served a wonderful class of snake wine!

This popular beverage is believed to have restorative properties in countries like Asia and Vietnam. It is made by either steeping a snake in rice wine or mixing its bodily fluids (such as bood) with the alcohol.

No worries, though! The poison is nullified by the agents in the alcohol, so it's safe to drink. I mean, you know, as safe as any alcohol is. Don't drink and drive, kids!

Surströmming is fermented Baltic Sea herring that has been a staple of the traditional northern Swedish cuisine since at least the 16th century (don't even ask on how to pronounce this one).

Just enough salt is used to prevent the raw fish from rotting (chemical decomposition). A fermentation process (which converts sugar to acids, gases, and alcohol) of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidic taste.

When opened, the contents release a strong and sometimes overwhelming odor that the dish is ordinarily eaten outdoors. Now I don't know about you guys, but if it smells so funky that it needs to be eaten outdoors I can't IMAGINE what it makes your breath smell like!

Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae (maggots). Oh yeah, this delight is also often called "maggot cheese."

The larvae are put there on purpose, making the cheese very soft, almost liquid like. The larvae themselves appear as translucent white worms, less than a half of inch long. When disturbed, the larvae can launch themselves for distances up to 6 inches... SIX. Some people clear the larvae from the cheese before consuming... while others do not.

The famous and brave food critic Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours.

I'm open minded - but no thanks.

Oh you didn't think that America wasn't going to be on this list, did you? It wouldn't be complete without the USA on here! And let's just say that there are not to many dishes that are... "exotic" as this one.

Originally, this dish was on menus all across St. Louis, Missouri. Now you can mostly find it in the Ohio River Valley. It wouldn't be rare to find slice calves' brains battered and deep fried to crispy perfection - then they put it on a hamburger bun and smother it in sauce.

Food for though... maybe a little brain food, anyone?