18. Hakarl: This dish is an Icelandic national dish and is made with a Greenland shark that has been cured and hung up to dry for 6 months. Never eat this dish raw or uncured, because this type of shark does not have a urinary tract system and therefore filters waste and toxic substances through its skin and flesh.

19. Ackee: This dangerous fruit is the national fruit of Jamaica and contains hypoglycin, a toxic substance that causes vomiting. If the fruit is fully ripe and has been picked before it naturally opens to expose its black seeds (which are toxic), then it is considered safe to eat.

20. Giant Bullfrog: This celebratory dish in Namibia can only be eaten at certain times of the year when the frogs are mature. Young bullfrogs that have not mated carry a toxin that can cause kidney failure.

21. Fugu (Puffer Fish): This fish can paralyze and asphyxiate you if it hasn’t been prepared properly. It is considered a delicacy in Japan, but this fish’s organs contain tetrodotoxin, a dangerous neurotoxin. The Japanese law regulates the preparation of fugu at restaurants and chefs must go through at least 3 years of training before they can prepare the dish.  

Now, chances are… you most likely will never come face to face with most of these items. However, the more you know, the safer you can be – especially if you travel!

Would you be daring enough to attempt eating one of these dangerous dishes?

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