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Top 10 Animals Eaten In Other Countries That Will Surprise You

September 1, 2019


Top 10 Animals Eaten In Other Countries 10. Iguana Yes, people eat iguana. It’s been a traditional
staple across parts of Mexico and Central America, plus it’s apparently rich in vitamins,
and is said to taste like chicken (but what doesn’t?) The most commonly eaten iguanas
are the common green, spiny-tailed and the black spiny-tailed. Alas, the sale of iguana is illegal in the
US but, due to lax laws in Florida, they have been brought in as exotic pets, and are starting
to become invasive pests. Burrowing beneath sidewalks, breaking into attics, and eating
endangered flora, fauna and expensive garden plants may change iguana meat’s “protected”
status real quick-like. 9. Turtles Everyone’s heard of turtle soup, and everyone’s
also heard that some turtles are carriers of salmonella. But as with every pet (or entrée
in this case,) if proper care and cleaning techniques are used, turtles can be consumed.
And if you have an adventurous palate, there are a number of gourmet turtle recipes online
waiting to delight your taste buds. Though popular in Central America and Asia
(sea turtle eggs are considered a prized aphrodisiac), turtles are a staple of traditional Chinese
medicine, believed to moisten, enrich, and nourish the kidneys and blood, as well as
ease menopausal symptoms. That’s right, menopausal symptoms. 8. Guinea Pigs Guinea pigs? Nooooo, not our snuggwy-wuggwy
pets! Sorry, but in parts of South America, guinea pigs are more or less the other other
white meat, which means they’re healthier than beef (everything seems to be nowadays,)
and they apparently taste like lamb. In Peru alone, an estimated 65 million guinea
pigs are eaten annually. And why not? They’re easy feed, easier to breed (a female guinea
pig can have 3-5 litters a year, containing 1-6 pups per litter,) and take up less space
than common livestock. Peruvians actually think we’re the crazy ones, for keeping
them as pets. And considering they can cost as much as $50 each (not counting sales tax,
food, cages and other guinea pig things,) maybe they’re right. 7. Emus Emus are known for several things: being the
second-largest bird in the world, being native to Australia, and having an incredibly fun-to-say
name. But according to emu connoisseurs (those exist apparently,) they are also that rare
combination of healthy and delicious. Emu meat is apparently lean, low in cholesterol,
high in iron and Vitamin C and has a taste similar to filet mignon. Although it may be
considered a delicacy to the indigenous tribes of Australia, it didn’t catch on with the
rest of the world for unknown reasons. Perhaps everyone else was too busy laughing at the
name to bother sitting down for dinner. 6. Maggots While the thought of having to eat maggots
would cause many people to throw up in their mouths, maggots are almost entirely made up
of protein, and are highly nutritious. Mostly eaten in parts of Africa, they’re also popular
in China. Aside from being a main course, maggots are also useful in the field of medicine,
determining a person’s time of death, disposing of carrion and waste, and also Sardinian cheese
production, after which the cheese maggots can also be eaten. ADVERTISEMENT
5. Camel Camel meat has been consumed for centuries,
believe it or not. Ancient Greeks recorded it being offered at Persian banquets, where
it was usually roasted whole. And Roman Emperor Heliogabulus is said to have enjoyed camel
heels. Heliogabulus aside, most people prefer the brisket, ribs and loins of the camel,
while the humps are considered a particular delicacy. The hump contains “white and sickly
fat” that can be used to preserve other meat (known as Khli) such as mutton, beef
and camel. Though proven to be rough, the longer camel is cooked, the more tender it
becomes. Camel meat is usually eaten as an alternative
source of protein in arid countries such as Djibouti, Somalia, Egypt, Saudi Arabia and
Kazakhstan, to name a few. In Kenya, camel blood is mixed with milk as a source of iron,
vitamin D, salt and other minerals. The Abu Dhabi Officers’ Club is known to mix beef
or mutton fat with camel burgers, and in Alice Springs, Australia, you can find camel lasagna.
Don’t tell Garfield. 4. Dolphins Though dolphin hunting is practiced in a handful
of places (coastal Japanese towns and the Faroe and Solomon Islands, to name a few,)
the practice is discouraged elsewhere, because dolphin meat contains high concentrations
of methylmercury. Though all fish contain trace amounts of mercury, dolphins contain
such high amounts because their diets consist of eating other marine life that contains
mercury, and it just builds up over their 18-50 year life spans. 3. Cassowaries Cassowaries are a species of large bird related
to ostriches and emus, and indigenous to the forests of New Guinea and other islands northeast
of Australia. And, according to the Korowai people of Papua, New Guinea, young cassowary
tastes almost exactly like human flesh. Now, although cannibalism isn’t as big a
part of their culture as it is in other cultures, anyone accused of being a khakhua (a secret
witch doctor) will be ritualistically eaten. So they know a thing or two about how we taste.
Now, confirming this is kind of hard since most cassowary species are considered endangered,
and cannibalism is technically illegal. But that won’t stop any adventurous (deranged)
people from trying them. And anyone “daring” enough to try both human and cassowary flesh,
feel free to post your findings in the comment section. And your address, which would make
it easier for us to stay away from you. 2. Dogs Everyone knows that in China, Vietnam, South
Korea and other Asian countries, dogs are eaten commonly. Turns out doggies were recorded
as being eaten in ancient Rome, ancient Mexico and ancient China as well. Today, it’s common
in Switzerland, and even President Obama has eaten dog meat. While some consider dog meat a traditional
cuisine, others consider it inappropriate and even sacrilege. It is against both Jewish
and Islamic dietary law to eat dog, while Buddhism lists it as one of the “five forbidden
meats.” Dog farmers, on the other hand, consider it no different from any other form
of livestock. As for you, go stare at Fido snoozing on the couch and make your own decision. 1. Jellyfish People all over the world eat squid and octopus,
but is even possible to eat a jellyfish? Yes, technically. Of the 85 known species of jellyfish,
12 of them are actually fit for human consumption. They’re mostly harvested in Southeast Asia
but, due to the popularity of the American cannonball jellyfish, they’re also harvested
in the North Atlantic and Gulf Coast, and are eaten in China and Japan. Processing takes 20-40 days and is handled
by an awesomely named “jellyfish master.” It involves removing the gonads and mucous
membrane, and treating the umbrella and oral arms with alum and table salt. Then comes
compression, which reduces liquefaction, odor and spoiling organisms. The end result produces
a crunchy, crisp texture. Though being 94% water and 6% protein, jellyfish contains almost
no cholesterol, carbohydrates or saturated fats. Unfortunately, it can also hold the
same kind of bacteria as any other kind of meat. Still, it’s cool to know a small number
of jellyfish are fit (and nonpoisonous enough) to be called edible.

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