Disgust is a weird emotion. It’s a biological survival mechanism designed to keep us from swallowing toxins or rotting meat, yet humans have spent thousands of years finding ways to bypass that "ick" factor for the sake of flavor, tradition, or sheer necessity. One person’s "gross" is another person’s childhood comfort food. When we talk about disgusting things to eat, we aren't just talking about spoiled milk in the back of the fridge. We’re talking about complex culinary traditions that challenge the very definition of what is "edible."
Culture defines your palate. If you grew up in the West, the idea of eating a fermented shark that smells like industrial-strength floor cleaner might make you gag. But in Iceland, that’s just Hákarl. It’s all about context. Honestly, if you look at the chemistry of a high-end French cheese like Epoisses, it’s not that far off from something you’d find in a biohazard bin.
The Science of Why We Hate (and Love) These Foods
Psychologists often point to the "Omnivore’s Paradox." We need variety to survive, but new things are scary. Paul Rozin, a leading expert on the psychology of disgust, notes that many of the things we find revolting are actually animal products. We rarely find a vegetable "disgusting" in the same visceral way we find a maggot-infested cheese or a raw organ offensive.
It’s about the "reminder of mortality."
When food looks too much like a living creature—or too much like a decaying one—our brains scream "danger." But fermentation flips the script. Fermentation is basically controlled decay. By allowing specific microbes to colonize food, we prevent the "bad" bacteria from taking over. This creates pungent, sharp, and often ammonia-heavy scents that signal "rot" to the uninitiated but "delicious" to the expert.
Casu Marzu: The Sardinian Cheese That Moves
You’ve probably heard of "maggot cheese." That’s Casu Marzu. It’s a traditional Sardinian sheep milk cheese that goes beyond fermentation into the realm of actual decomposition. The process starts with Pecorino Sardo, but then the Piophila casei (cheese fly) is invited to the party. The flies lay eggs, the maggots hatch, and they eat the cheese.
The larvae break down the fats. This makes the cheese incredibly soft and liquid. People in Sardinia have been eating this for generations, often spreading the weeping cheese onto crispy pane carasau. Here’s the kicker: you’re supposed to eat it while the maggots are still alive. If the maggots are dead, it generally means the cheese has gone toxic. Because these larvae can jump up to six inches when disturbed, many locals hold their hands over their sandwiches to keep the "extra protein" from hitting them in the face.
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It’s technically illegal under EU food hygiene regulations. That hasn't stopped the underground market. It’s a point of cultural pride. It tastes like a hyper-aged Gorgonzola—intense, burning, and lingering.
The Ammonia Punch of Hákarl and Hongeo-hoe
If you ever find yourself in Iceland, someone will eventually try to dare you to eat Hákarl. This is Greenland shark that has been buried in a pit of gravel for months to ferment, then hung to dry.
Greenland sharks are unique. They don't have a urinary system like we do. Instead, they store urea in their tissues to stay buoyant and survive the freezing Arctic waters. If you ate a fresh Greenland shark, you’d likely get sick from the high concentrations of urea and trimethylamine oxide. Fermenting it allows the urea to break down into ammonia.
The smell? It’s basically Windex.
Anthony Bourdain famously called it the "single worst, most disgusting and terrible tasting thing" he had ever eaten. But for many Icelanders, especially during the midwinter festival of Þorrablót, it’s a connection to their Viking ancestors who survived on whatever the land (and sea) provided.
South Korea has a similar contender: Hongeo-hoe. This is fermented skate. Like the shark, the skate excretes uric acid through its skin. When it ferments, the ammonia becomes so strong it can literally peel the skin off the roof of your mouth. It’s often served with boiled pork belly and kimchi (a combination called samhap) to mask the intensity.
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Why Texture Often Trumps Taste
Sometimes it isn't the smell that makes something one of the most disgusting things to eat—it’s the "mouthfeel." In Western cuisine, we love "crunchy" or "creamy." We generally hate "slimy," "rubbery," or "gristly."
Take Balut from the Philippines.
Balut is a fertilized duck egg, usually incubated for 14 to 21 days. When you crack it open, you aren't just getting a yolk. You’re getting a partially developed duck embryo. There are feathers. There is a beak. There are tiny, soft bones. You drink the broth (the "soup") first, then eat the chick and the yolk.
For the uninitiated, the texture is a nightmare. It’s a mix of liquid, soft embryonic tissue, and a hard, rubbery white called the albumen. But in Manila, it’s a common street food, often sold at night and believed to be an aphrodisiac or a boost for knee health. The flavor is actually quite mild—like a rich, savory chicken soup—but the visual and textural hurdles are massive for outsiders.
Surprising Textures You Might Encounter:
- Shiokara (Japan): This is fermented squid guts. It’s salty, slimy, and has a greyish-brown hue. It’s usually served as a "chinmi" (rare taste) to accompany sake.
- Nattō (Japan): Fermented soybeans. The smell is like old socks, but the texture is the real challenge. It’s held together by long, sticky, mucous-like strings of bacteria (Bacillus subtilis).
- Bird’s Nest Soup (China): Made from the dried saliva of swifts. When dissolved in water, it becomes a gelatinous, slightly crunchy nest of mucus. It’s one of the most expensive animal products on Earth.
The Cultural Weight of "Gross" Food
It is easy to point at these foods and laugh or grimace. But there is a deep-seated elitism in what we label "disgusting."
For example, many Westerners find the idea of eating insects (entomophagy) repulsive. Yet, we happily eat shrimp, lobster, and crab—which are essentially the "insects of the ocean." They are both arthropods. They look remarkably similar under a microscope.
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In many parts of the world, fried crickets or mopane worms are vital sources of protein. They’re sustainable. They’re efficient. Our disgust is often a luxury of the well-fed. When resources are scarce, nothing is disgusting if it keeps you alive. Over time, those survival foods become nostalgic favorites.
How to Navigate "Disgusting" Foods While Traveling
If you want to actually enjoy—or at least survive—a run-in with these delicacies, you have to change your mindset.
Don't smell it first.
That sounds like bad advice, but for foods like Hákarl or Durian (the "king of fruits" that smells like gym clothes and onions), the aroma is often much worse than the flavor. Durian, for instance, is incredibly custardy and sweet once you get past the initial olfactory assault.
Second, watch the locals. There is usually a specific way to eat these things. You don't just bite into a block of shrimp paste; you mix a tiny amount into a complex sauce. You don't eat Casu Marzu in huge chunks; you pair it with strong wine and flatbread. The "gross" factor is often mitigated by how the dish is balanced.
Practical Tips for the Brave:
- Pairing is key. High-acid wines or strong spirits (like Icelandic Brennivín) are designed to cut through the fats and funk of fermented foods.
- Start small. Take a portion the size of a pea. Your brain needs time to process that the "poison" signal it's receiving isn't actually a threat.
- Research the source. "Disgusting" doesn't mean "unsafe." Make sure you are eating these foods in places where they are prepared traditionally. Casu Marzu is risky if not handled by someone who knows what they’re doing.
- Check your bias. Ask yourself why you think it's gross. Is it the taste, or just the idea of it?
The world of disgusting things to eat is really just a map of human ingenuity. We have learned to turn poisonous sharks, maggot-filled cheese, and bird saliva into cultural touchstones. It’s a testament to our ability to adapt and find flavor in the most unlikely places.
Next time you're traveling and you see something that makes your stomach turn, remember that for someone else, that's the taste of home. Trying it might not make it your favorite meal, but it will definitely give you a better understanding of how diverse—and weird—the human experience really is.
If you are planning to try any of these, start with something "entry-level" like Nattō or a well-aged blue cheese before diving into the deep end with fermented shark. Focus on the history of the dish rather than the ingredient list. Understanding the why makes the what much easier to swallow.