With the Frog Smoothie, from South America, they take the Telmatobius frogs (endangered), skin and cut them, then throw them into a blender with a few other ingredients:

• three ladles of hot white bean broth
• two generous spoonfuls of honey
• raw aloe vera plant
• several tablespoons of maca
• 1 dead, skinned, endangered Telmatobius frog

It makes about 200ml of Smoothie.

Submitted by Adam

Kutti pi, which is an Anglo-Indian dish consisting of an animal fetus (of any sort- usually goat or cow). National Geographic has a video of it here.

Not sure what makes me more queasy; all the organs for sale in the market or the fact she’s holding her modern car keys while bargaining for a fetal goat.

Submitted by Alli

This is all I could find about this certain “delicacy”.
http://en.wikipedia.org/wiki/Dog_meat

Dog meat is eaten in some countries and certain breeds of dogs are raised on farms and slaughtered for their meat. Dog meat may be consumed as an alternative source of meat or for specific medicinal benefits attributed to various parts of a dog. In parts of the world where dogs are kept as pets, people generally consider the use of dogs for food to be a social taboo.

Cultural attitudes, legalities, and history regarding eating dog meat varies from country to country. Very little statistical information is available on attitudes to the consumption of dog meat. Though the consumption of dog meat is generally viewed as taboo in Western culture, some Westerners support the right to eat dog meat and accuse other Westerners who protest against dog eating in other countries of cultural imperialism and intolerance

Submitted by Jianu Lucian

Deer placenta soup, served with mushrooms, flowers, black chicken, and deer tendon in the broth. Image available on WeirdMeats (above).

Submitted by Michael Hughes

From:
Korea.

What is it?
What better to wash down your gelatinous lumps of lye fish than a nice chilled cup of dead mice? What better indeed.

Baby mice wine is a traditional Chinese and Korean “health tonic,” which apparently tastes like raw gasoline. Little mice, eyes still closed, are plucked from the embrace of their loving mothers and stuffed (while still alive) into a bottle of rice wine. They are left to ferment while their parents wring their tiny mouse paws in despair, tears drooping sadly from the tips of their whiskers.

Wait, it gets worse …
Do you wince at the thought of swallowing a tequila worm? Imagine how you’d feel during a session on this bastard. Whoops, I swallowed a dead mouse! Whoops, there goes another one! Whoops, I just puked my entire body out of my nose!

Submitted by Kristina

Hákarl or kæstur hákarl (Icelandic for “fermented shark”) is a food from Iceland. It is a Greenland or basking shark which has been cured with a particular fermentation process and hung to dry for 4-5 months. Hákarl has a very particular ammonia-rich smell and taste, similar to very strong cheese. It is an acquired taste and many Icelanders never eat it.

Hákarl is served as part of a Þorramatur, a selection of traditional Icelandic food served at Þorrablót in midwinter. Hákarl is, however, readily available in Icelandic stores all year round and is eaten in all seasons.

Enlarged image here.

Submitted by A. Joshi

I can’t believe you didn’t list Kopi Luwak already! It’s basically coffee beans that have first been “processed” by being swallowed, then excreted whole by a civet cat. You then process it like you would any other coffee. Apparently the enzymes and acids in the civet’s digestive system impart special qualities to the coffee that make it a special delicacy.

More background information here: http://en.wikipedia.org/wiki/Kopi_Luwak

I guess that if you serve it and your guests complain that “the coffee tastes like shit”, you can reply with “yes, yes it does!”

Submitted by Tony Emond

Whole seagull/auk birds fermented within suture-closed freshly disemboweled seals. Oils are applied to the skin to prevent infestation by maggots. The pelt (containing the whole seagulls/auks) is buried underneath a large, flat stone, seam-side up to prevent rupturing by the gases that evolve and contamination. The pelt is dug up several months later when fermentation is complete.

The sutures are then cut to reveal the fermented seagull/auks. The fermented intestinal fluids are sucked out from the whole birds, or used as a sauce for other foods. It is said to taste similar to natto paste, or very mature cheeses.

References/images:
http://kiviak.com/
http://foodlorists.blogspot.com/2008/12/kiviak.html

Submitted by Lee Tantral

(unfortunately, this is the closest I could find to an image of this dish… but this is fairly accurate from what I understand)

“Three Squeaks” is the literal translation from the Chinese name of this dish and hails from a variety parts of China, mainly in the Guangdong (Canton) Provence. The reason why it is called “Three Squeaks” is due to the sounds made when eating this dish. Contrary to some popular belief, this is not an urban legend dish.

The appetizeresque dish are newly born mice (still hairless and barely able to open their eyes). It is typically served with some type of cold soy based sauce. The first squeak is when the mouse/rat is picked up with the chopsticks. The second is when the mouse/rat is dipped into the sauce (temperature change causing the squeak). The third is when the mouse/rat is placed into your mouth (another temperature change).

Typically, they are very newborn and thus the bone structure is still fairly loose. I’ve heard that these have been served wrapped in seaweed before, but that may be more rumored than anything else.

Submitted by ChicagoKid