Trifter

Jellied Eels

This British delicacy is especially popular in London’s East End. The eels are usually fished from the Thames River estuary. To prepare the dish, eels stewed and then cooled until their juices solidify. Often, the fish is eaten with chili vinegar or with “pie and mash,” another traditional London dish.

Poutine

This interesting variation on French fries comes from Canada. Fries are topped with fresh cheese curd and bathed in barbequed chicken gravy. Poutine is available in many fast food restaurants throughout Canada, including popular chains like McDonalds. Many variations on this dish exist, including adding sausage or bacon to the dish or using more common cheese toppings.

Sago Grub

The Sago Grub is actually the larvae of the Capricorn Beetle. It is commonly found in parts of Southeast Asia, where many people actually consume the insect. The grub has a meaty consistency and is often smoked, fried, or roasted. However, some people do eat the bug raw.

Hakarl

This Icelandic dish consists of fermented shark meat. It is prepared by curing and drying. The gutted shark ferments underground for six to twelve weeks to remove all fluids. It is then cut into strips and dried for four to five months. The final product has a very ammonia-like taste and smell. Interestingly, basking shark meat is poisonous when fresh and can only be consumed after being processed. Hakarl is generally served in small cubes

Scrapple

This American dish uses pork scraps left over from butchering. Pieces from the hog’s head, heart, liver, and other unused areas are boiled together. The broth made during this process is then used to boil dry cornmeal. The cornmeal is mixed with the cooked meat scraps and seasonings, such as sage, thyme, and savory. The final mixture is molded into loaves. These loaves are traditionally fried before being eaten.