The World’s “Worst” Foods.. That Are Surprisingly Popular

What many call the “worst” foods usually aren’t about safety—it’s about the senses: pungent aroma, slippery texture, extreme saltiness, or an idea that unsettles the palate.

Yet many of these dishes have deep local followings and are woven into cultural identity. Below are notable examples of foods many reject at first bite but that remain beloved and rooted in tradition.

1- Surströmming (Fermented Herring — Sweden)

• Why some call it “bad”: An extremely strong smell results from the anaerobic fermentation of Baltic herring, often dubbed the world’s smelliest fish.
• Why it’s popular: Part of Nordic tradition, eaten with thin bread, potatoes, and onions; tied to seasonality and shared memory.
• Tasting tip: Open the can outdoors and serve chilled to tame the aroma.

2. Hákarl (Fermented Shark — Iceland)

• Common complaints: Sharp ammonia notes and a chewy texture.
• Why it’s loved: Originated as a preservation method in a harsh climate; served at traditional gatherings as a symbol of resilience.
• Tip: Start with very small cubes, often paired with brennivín to soften the flavor.

3- Casu Marzu (Maggot Cheese — Sardinia, Italy)

• Why it turns people off: The concept itself — cheese containing live larvae that create a very soft texture and a powerful smell.
• Why fans crave it: It is considered the pinnacle of intensity in traditional Sardinian cheese.
• Safety note: Commercial sale is restricted; always seek reputable sources and ensure proper hygiene standards.

4- Century Egg / Preserved Egg (China)

• Why it’s rejected: Dark color, jelly-like texture, and sulfuric aroma.
• Local appeal: Deep umami; commonly served with ginger or in congee.
• Tip: Try it thinly sliced with something bright or acidic to balance the flavors.

5- Balut (Fertilized Duck Egg — Philippines)

6- Natto (Fermented Soybeans — Japan)

• Typical objections: Sticky strings, strong aroma, and slight bitterness.
• Why it’s loved: High in probiotics and protein; a homey breakfast with rice and mustard.
• Tip: Add soy sauce and scallions, and mix into hot rice for better texture and flavor.

7- Stinky Tofu (Taiwan/China)

• Why some dislike it: A penetrating fermented smell akin to very strong blue cheese.
• Why fans insist: Deep-frying yields a crisp shell and tender center with complex, savory notes.
• Tip: Start with the fried version and serve with tangy pickles for balance.

8- Durian (Southeast Asia)

• Why it’s banned in places: A powerful odor likened to rotting onions or strong cheese; prohibited on some public transport.
• Why it’s adored: Custard-like flesh with vanilla-caramel notes and a uniquely rich mouthfeel.
• Tip: Choose milder varieties and eat well-chilled to reduce the intensity.

9- Blood Sausage / Black Pudding (Various Countries)

• Why people balk: The idea, a metallic, iron-forward taste, and dense texture.
• Why it’s popular: A traditional nose-to-tail food with deep flavor, often seasoned with spices and grains.
• Tip: Serve with something sweet or acidic (stewed apples, sweet mustard) to offset saltiness and minerality.

10- Kiviak (Fermented Seabirds Packed in a Seal — Greenland)

• Why it’s “extreme”: A very intense aroma and a preparation method that can be shocking to outsiders.
• Why it exists: A historic survival food in polar climates and a culturally significant celebratory dish for Inuit communities.
• Tip: It’s rare and ceremonial—approach respectfully and observe local customs.

Why Do These Foods Thrive Despite Their “Bad” Reputation?

A Curious Eater’s Guide: Trying Them Safely and Respectfully

Conclusion