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Steve Golden's post about eating bobcat gave me the idea for this and I didn't want to hijack his post. What are some the strangest wildlife/animals/products you've eaten? For me...Squirrel...tasted like chicken but more stringy In living in a Native village in Alaska I got to eat the following: Seal - pretty good - very rich dense meat Seal Lung stuffed with it's liver - weird texture Agoudak - "native ice cream" - fermented seal oil, fermented salmon eggs, mixed with a little mash potatoes...very gross Bidarkis - mollusk - pretty good Halibut Head soup - good but watch out for the eyes... And of course tons of salmon, halibut, moose, caribou, and bear (the bears killed in the spring were excellent). NRA Life Member | ||
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Calf and lamb fries they are good.I'm afraid I would starve in one of those native villages..seal lung????? damn that sounds bad!! | |||
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ONe of the guys that used to be on our lease was from Alaska--he tried to do a thing where he took the stomach from one of hogs he had shot and stuffed it with something or other. We never got to the specifics--the rest of us vetoed it on the spot, and now he's no longer hunting with us. An old pilot, not a bold pilot, aka "the pig murdering fool" | |||
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medium, seems I remember hearing of some kind of seal parts that would be buried for a while to "ferment". Is that the same as the "native ice cream"? Steve "He wins the most, who honour saves. Success is not the test." Ryan "Those who vote decide nothing. Those who count the vote decide everything." Stalin Tanzania 06 Argentina08 Argentina Australia06 Argentina 07 Namibia Arnhemland10 Belize2011 Moz04 Moz 09 | |||
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dustoffer Isn't that "Hagis" you are describing? My spelling may well be off on this. Don't limit your challenges . . . Challenge your limits | |||
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All depends on what you consider 'strange'. I don't think eating bobcat is strange at all since I've trapped them for 35 years and I've eaten lot's of bobcat meat whilst camped in the desert trapping, they make nice fajitas. I'm also a commercial fisherman and to a corn fed Midwesterner most of my favorite seafood would be strange. Had a lady from Iowa almost faint when she learned that calimari was actually squid. And I'm half Cajun and in my culture every animal has rights, the rights being that it can have it's own gumbo named after it. Travelled around quite a bit too and always tried the local culinary oddities. I've had hooded, ringed, harp, harbor and grey seal as well as N. fur seal and sea lion. Minke, fin, gray, pilot, Bairds beaked and sperm whales. As sashimi, smoked, pickled, pepper steak in a cream sauce, on a pizza, as a burger, Pacific white-sided dolphin. Sea cucumbers, urchins, all kinds of mollusks and crustaceans, seaweed, kelp, jellyfish, and hundreds of species of fish. Raw, deep fried, sauteed, baked, broiled, steamed, boiled, canned, pickled, smoked............ Snakes, lizards, turtles. In Zimbabwe I had tomato horn worms canned in red chili sauce. In Mexico I tried various insect larvae that was used as the 'meat' in traditional cooking. Nutria, muskrat, beaver, coon, possum and a very good coyote summer sausage. Probably had domestic dog and cat when I ate with Hmong refugee friends. And if one more Jehova's Witness comes to my door..........................  | |||
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Different Native groups in Alaska make their "native ice cream" differently. I haven't tried it put I know some native groups make it with whipped bear fat and berriers and I've heard it is pretty good. The natives in our village harvest sea otters for the skins. The meat is horrible smelling when cooked. You could probably survive on it but the natives and their dogs don't eat it...atleast in the village we were in. Skinner - I think that so far you get the award for the most variety of different things. I don't really think that eating bobcat is strange, unusual, but not strange...it just gave me the idea for the post. We are moving back up to Alaska this summer and I am hoping to try more unusual things... NRA Life Member | |||
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Like Skinner said you can put anything your litttle heart desires in a gumbo pot. If it walks, flies, swims or crawls put in a pot and cook it. Usually turns out pretty good.  Rooster | |||
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Chickadee, Blue Jay, Crow, Porcupine. Chickees have so little meat on them, Blue Jay have more but not much. The Crow was down right nasty. Porcuine works in a pinch but you'll never hear me ask for it. My family thinks I'm crazy because I love tongue. Other than that I don't eat organs. Will never eat a Oppossum, or Chittlins. | |||
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In Norway they eat 'lutefisk' .Just Google it and you'll find there are more comments and jokes about lutefisk than there is lutefisk !!!  Each country has it's weird food [weird at least to others !]..The 'Haggis' ? I did read a wonderfull article about hunting the haggis ,I wish I still had the article. And now someone in Scotland is making haggis pizza !!  | |||
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Skinner, with all that "strange eats" you've consumed, have you ever picked up any parasitic diseases? Steve "He wins the most, who honour saves. Success is not the test." Ryan "Those who vote decide nothing. Those who count the vote decide everything." Stalin Tanzania 06 Argentina08 Argentina Australia06 Argentina 07 Namibia Arnhemland10 Belize2011 Moz04 Moz 09 | |||
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Starlings and sparrows. Sparrows are very good. You can't tell starlings from doves. Seems like I read somewhere that there used to be a season on robins way back when. Anyone ever eaten one of those? They look like they would have ample breast meat. | |||
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Small birds are sold in the markets in Italy and are used to make sauces for pasta !It's a very old practice in Italy to catch small birds as they migrate from Africa to Europe ! | |||
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Max, I was told years ago that a lot of robins have "rice breast", the same thing that shoveler ducks have... It is some sort of parasite that invades the breast, and supposedly robins have it because they spend the majority of time on the ground... Have no idea why shovelers get it, but I have seen it, and it looks just like kernels of rice shoved into the raw breast meat. And no, we didn't eat them... We didn't even shoot them intentionally! | |||
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I could handle eating all of this I think, except for the SPERM WHALE but I think it would be pride holding me back on that one  | |||
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I have had more than my share of grasshoppers while ridding around on the 4-wheeler. | |||
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Lutefisk is made from dried salted cod that is laid in a micture of water and lie to get soft, its an ancient conservation methodeand it taste ok, the way they made lut before was to take ashes from the oven preferably from birch and to mix it with water and add the dried fish. The dish is served the best way in my opinion with a little bit potaoes and butter, sat and pepepr rolled together in a lefsem, a thin potato bead ad nthen enjoyed. However there is a another way , serve it on plate with fried bacon cubes, bacon fat, mashed grreen peas, mustard, potaoes, brown goat cheese, and tons of other way. Its late February, hmm just 7 more moths before the Lute fish season starts again here.  | |||
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You aint had nuthin 'till you had a big bowl of hog snouts and rice with some nasty ass tasting fish mixed in with it,,supposedly an eastern caribean delite,,  Clay | |||
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I ate quite a few a few robins, many years ago. Never found a parasite. The meat was kind of grayish colored, not white like the breast meat of chickens and quail and other gallinaceous birds, but not as dark as dove or snipe, etc. The flavor was bland, but not unpleasant. The meat was a little tough, but that may have been caused by being cooked fast and hot, spitted on a green stick over a pine fire!! I would prefer a better meat, but it was good to a hungry teenager, in the woods, several hours away from any other food!! NO COMPROMISE !!! "YOU MUST NEVER BE AFRAID TO DO WHAT IS RIGHT! EVEN IF YOU HAVE TO DO IT ALONE!" | |||
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I've never thought of squirrel as strange eats. I guess that is because I have eat them all my life. The meat is great, only problem is they are usually a little tough. Rabbit meat is a lot more tender. "Science only goes so far then God takes over." | |||
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When I was in Korea you could buy a cup of bugs for 1 dollar a cup. You could get different kinds of hard shell bugs or grasshoppers whatever. I took one bite of the bugs and give the cup to my buddy. I decided I would save the bug eating for when I was in the woods lost and starving. "Science only goes so far then God takes over." | |||
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Strangest thing I ate was years ago in Thailand. I was at a noodle shop with some friends and one of them took some brownish cubes out of her bowl and put them in my bowl. I had become accustomed at that point to people trying to see what odd thing they could get the gringo to eat, so I did. I was later told that when they slaughter a pig, they catch some of the blood in a pan and very slowly steam it, so that it is basically a great big scab. Then they cut it into cubes and put it in different dishes. It had a texture like tofu, but a taste like way over-done liver; not exactly good. I also don't think squirrel is odd at all. When I was little my grandmother would fry it up the same way she did chicken. Excellent! | |||
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- monkey forearm. The restaurant in Bangui served it with the unskinned hand still attached. The finger nails, etc. made it appear a little too human for some customers. - termites. Best is when they take to wing and are easy to catch around almost any light. Fried they are similar to fried rice. Central African Republic. - caterpillars. The big fat fuzzy kind. When deep fried in oil the fuzz dissappears and the taste is very similar to french fries. Tried them in N'dele, northern C.A.R. - bat. Shove a spit from ass through jaws and roast over coals. It takes awhile to burn off the wings and fur enough to make it hardly edible. Tried it in a small village called Baoro outside of Bouar in the C.A.R. It's a real gag-a-maggot kind of dish. Small group of locals gathered to see if I would really eat it. Drink copious amounts of Mocaf beer when trying to do this. _________________________________ AR, where the hopeless, hysterical hypochondriacs of history become the nattering nabobs of negativisim. | |||
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Hmmm.... Squirrel is a delicacy to me, I love 'em. Rabbit, not as tough, very good but not quite as flavorful as squirrel. Groundhog is quite toothsome. Coon is so-so. Fried Catfish eggsack,,,,poor man's caviar, MMMMMM! Ate a raw sea urchin once.....nasty! Ate many things in Korea that I probably don't want to know what constituted the "dish". Lutefisk,,,reconstituted fish dried in lye...different. BH1 There are no flies on 6.5s! | |||
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Eaten a variety of bugs around the world but the two that really stand out are the scorpion and the cockroack out of a venders cart in tailand. the roach still turns my stomach a little to this day. | |||
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Fugu and cat. i lived in Oki for a year. probly ate some rat as well and thought it was chicken. | |||
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I've eaten fried Muskrat, and it was about like Squirrel except the meat was more red in color. The Muskrat was okay, but I like Squirrel much better. David | |||
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Items: Polar bear (good) Raw caribou (excellent semi frozen with salt) Corral? Eggs of scallop in England. Absolutely friggin gross! Any norweigen food. (bland to yuck). Probably why they invaded England, because the food was so much better. | |||
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A lot of the eskimo ice cream uses Crisco or lard with berries or whatever. Seal oil is not very good if it sits for long and turns rancid. Locals use it like a condiment to dip in. Had shake and bake muskrat one time...tasted like shake and bake muskrat. Some Alaska regions like mayonaise in everything. I tried wild asparagus in mayo that was harvested off of rocks at low tide in SE AK. That was pretty good. Here's a geoduck clam and no, that's not me.  I had chowder made out of it one time that was clear...had a twang to it until you mixed canned milk into it. Steamed blood that turns into a scab? That's nasty. _______________________________  | |||
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After we shot our caribou in Nunavut our guides cut open the stomach and mixed blood with the stomach contents, then cut off pieces of the liver dipped in the bile/blood and ate. I had seconds on my 'bou and ate some of everyone elses too. Wasn't bad. | |||
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We eat Tasajo....Horse meat cured in salt brine and imported from Montevideo,Uraquay.. | |||
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I've eaten Bat, real nasty. Raw sea urchin is beyond nasty, makes you want to slit you wrists  I am a Canadian, free to speak without fear, free to worship in my own way, free to stand for what I think right, free to oppose what I believe wrong, or free to choose those who shall govern my country. This heritage of freedom I pledge to uphold for myself and all mankind. - John Diefenbaker (From the Canadian Bill of Rights, July 1, 1960.) | |||
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