There is fine line between pleasure and pain even in the gastronomical world. We humans have been walking the tightrope between what is tasty and what is poisonous for quite some time now. Here are a few of the most dangerous foods of the world.
Hákarl
Hákarl is a national dish of Iceland. It is basically a Greenland shark that has been cured and hung dry for more than half a year. A particular way of fermenting leaves a strong ammonia smell and a fishy taste making Hákarl some sort of an acquired taste. But more importantly, since Greenland sharks do not have a urinary tract, the toxins are filtered through its skin and flesh. So, you must never eat a Hákarl that is raw or has not been cured properly.
Ackee
Ackee is the national fruit of Jamaica and is a lesson in itself. The fruit can be safely consumed only if it is fully ripe and picked before it has naturally opened to reveal its black seed which are toxic. The seeds contain a type of poison calledhypoglycin. The valuable lesson here is about doing everything in their correct time to so that you get some tasty treat and avoid vomit inducing poisoning.
Fugu
The Fugu or the pufferfish is considered a high delicacy in Japan. But the problem is that a fugu contains tetrodotoxin – a type of neurotoxin that can paralyze and asphyxiate a man. This is why cooking and cleaning, specially the liver and surrounding areas,requires a lot of training. Currently, Japanese law requires a chef to undergo three or more years of rigorous training before being allowed to cook Fugu for public.
Sannakji
Sannakji is a Korean favourite. It is a somewhat morbid practice of cutting a baby octopus into small pieces and serving it to eat while the bits are still alive. But when the suction cups on the raw tentacles are still alive, they can grip on the inside of a diner’s throat and choke them to death. So, if in case you have to eat a Sannakji, make sure you chew properly and swallow quickly.
Casumarzu
Casumarzu is a Sardinian soft cheese made from goat milk. Interestingly, these cheesesare left uncovered during the ripening process allowing flies and other insects to lay eggs inside them. The maggots which are then produced, ferments the cheese and is also considered to be a part of the delicacy. But when ingested, the larvae can bore through human’s intestinal walls, causing severe pain, discomfort and illness.
