What type of traveller are you? Exuberant? Creatures of habit? Preemptive? Impulsive? Would you throw yourself into something that you don’t know? If you saw a particular dish, would you taste it? If your answer is “yes”, this implies that you are brave. Not to mention reckless.
All over the world, some very particular alimentary specialities exist, that you can find only in particular place of the globe. Specialties that, if not cooked properly, can be really, really dangerous. Even worse, lethal.
A lot of these foods are proposed as real gourmet dishes, and they have the whole right of it. Usually, in fact, their preparation involves rare ingredients, an exceptional attention to cook them and an inimitable taste.
Here is the list of the 5 most lethal gourmet dishes in the world. Are you brave enough to taste them?
In Japan, to cook the fugu, that is the puffer fish, is an art. Only a few chefs are able to cook it and only the authorized restaurants can serve puffer fish dishes.
The fugu, in fact, is full of tetrodotoxin, a neurotoxin that is able to paralyse little by little the nervous system of the unlucky taster. Only an experienced chef knows which parts of this fish are safe to eat and which ones are dangerous.
This means that a mistake in the preparation of the fugu can be fatal: eating a bit of a contaminated part is, in fact, lethal.
Also in Japan, with all the precautions of the case, deaths caused by imprudent puffer fish based meals are not rare. Even if, to say the truth, the fans of this dish are many.
Let’s move now in South Korea and poke around the gourmet proposals of this country.
You will find here a very particular dish, the sannakji, that belongs to the hoe dishes category (that are raw fish based dishes), and that it is composed by nakji. The nakji, or nakchi, is a type of stubborn little polyp, that is still served fresh and balky, and that refuses to be swallowed alive.
How strange, eh?
This way, the problem arises: some little polyp succeeds in attaching his suckers inside the throat of the adventurous estimator, who may die for asphyxia.
The point is that the sannakji is a traditional dish and many gourmet people are happy to risk for a bite of it. Between these fans, an average of six people a year suffers death from it.
Welcome back to Japan, whose inhabitants look like they have an unbridled passion for high-risk bets.
Another gourmet dish that will be proposed to you in the most important Japanese restaurants is the Echizen kurage, aka the Nomura’s jellyfish.
These creatures, that may grow up to the dimensions of an adult man, are really toxic. It won’t be difficult to understand, therefore, how important is that this jellyfish is cooked by capable hands, so to make it safe to be eaten.
Magic Egypt. Who has never dreamt to visit it, at least once, in his life?
In this land, during the Shem el Nessim, that is the Spring party, we can find the fesikh waiting for us. A dish able to propitiate the favours of the gods, the fesikh is made by fermented, salty and dried mullet pulp.
Only somber note: the wrong maintenance of this dish has brought in the years many cases of botulino poisoning.
The casu marzu
We finally turn to Italy, in Sardinia.
Here, the casu marzu makes beautiful show of itself in a lot of kitchens. Casu marzu is a creamy and spicy pecorino cheese, that is left to rot up to become the house of numerous fly larvae. In fact, the larvae are responsible for the particular taste of the product, but they cause also various digestive troubles: vomit, nausea, and so on.
In the Guinness World Records, cazu marzu is accreditated as the “most dangerous cheese in the world”.
This cheese cannot be found in shops, as it’s now considered illegal to sell.