I have been thinking about all the novelty foods I have enjoyed since David mentioned reading Wild Flavor.
I have enjoyed kangaroo in Australia, I have enjoyed bear and reindeer in Helsinki, Finland, I have enjoyed raw sea urchin and octopus (tako) straight from the sea while freediving (to keep my energy up while offshore), I have eaten yellowfin (ahi), wahoo (ono), and jacks (ulua and papio) raw right off the bone. I have eaten bea larvae in a subsistence farm in Northern Thailand.
That Might be it for the true exotica aside from the usual game, organs, and so forth so available in French and Continental cuisine.
What have you consumed that you consider to be a novelty?
I have been thinking about this because of an essay that David Gelles found as a dispatch of this month’s issue of the Paris Review, Wild Flavor by Karl Taro Greenfeld
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I once ate a live shrimp I caught in the Chesapeake Bay. It wasn’t bad, but the legs scratched my throat.