Strange or Sacred? Unique Holiday Food Traditions Around the World

December 9, known as Lutefisk Day, is primarily celebrated in parts of the United States, especially in Scandinavian-American communities in the Midwest. This day is dedicated to lutefisk, a traditional Scandinavian dish made by curing whitefish (usually cod) in lye and then rehydrating it, resulting in a distinctive gelatinous texture and strong aroma. 

While lutefisk is widely associated with Scandinavian holiday traditions, there isn’t a specific day dedicated to it in Norway, Sweden, or Finland. Instead, in Scandinavia, lutefisk is simply enjoyed as part of the Christmas season, often served with other festive dishes and holiday sides.

In the U.S., however, Lutefisk Day has become an opportunity for Scandinavian-American communities to honor their heritage, often through community events and lutefisk dinners. These gatherings embrace the dish’s unique qualities, sometimes with humor, as diners share stories or jokes about the strong-smelling delicacy. 

The tradition highlights the cultural importance of lutefisk in these communities, turning it into a festive, lighthearted celebration of Scandinavian roots each holiday season.

I have never had Lutefisk, but I would give it a try if I had the opportunity. What comes to mind are the many other seemingly strange foods I have encountered in my life. I typically try everything once—like the pickled bees or fried grasshoppers in Japan, alongside raw bonito stomach, horse sashimi, Natto (fermented soybeans) … and I am a huge fan of blood sausage and head cheese. 

Many cultures have unique food traditions that might seem unusual or even bizarre to outsiders, yet they hold deep cultural significance and are beloved by those who grew up with them. Here are a few strange but fascinating food traditions from around the world:

1. Hákarl (Iceland)

• What It Is: Hákarl is fermented shark, a traditional Icelandic dish that’s often described as having an intense ammonia smell and strong flavor.
• The Tradition: The shark is buried, fermented, and then hung to dry for several months. It’s a food that dates back to Viking times and is eaten especially during the Icelandic midwinter festival, Þorrablót.
• Why It’s Unique: Icelanders consider it a delicacy, but for outsiders, the strong taste and smell can be challenging.

2. Surströmming (Sweden)

• What It Is: This is fermented herring, known for its extremely pungent odor.
• The Tradition: Surströmming is traditionally eaten outdoors with crispbread, potatoes, and onions to dilute the smell. It’s popular at summer gatherings, especially in northern Sweden.
• Why It’s Unique: The smell is so strong that it’s often opened outdoors, and it has developed a cult following among locals, while tourists sometimes participate in “surströmming challenges.”

3. Casu Marzu (Italy)

• What It Is: Casu marzu is a traditional Sardinian cheese that contains live cheese fly larvae.
• The Tradition: The larvae are introduced to promote fermentation and enhance the cheese’s flavor. It’s a delicacy on the island, often served at special celebrations.
• Why It’s Unique: The sight of live larvae can be off-putting for outsiders, but locals appreciate the distinct texture and taste of the cheese.

I have had a very similar cheese in Corsica and remember how the French and Italians absolutely enjoyed this cheese with wine, while the northern Europeans organized a race of the worms across the table.

4. Balut (Philippines) 

• What It Is: Balut is a fertilized duck egg with a partially developed embryo inside.
• The Tradition: This street food is a popular delicacy in the Philippines, enjoyed as a protein-rich snack, often eaten with a pinch of salt and vinegar.
• Why It’s Unique: The sight of the partially developed embryo can be unsettling to newcomers, but it’s a beloved treat with a rich cultural background.

I saw this delicacy offered in Beijing on numerous occasions, but it’s one thing I could not get myself to try!

5. Vegemite (Australia)

• What It Is: Vegemite is a dark, salty spread made from leftover brewer’s yeast extract.
• The Tradition: Australians spread it on toast, sandwiches, or crackers, often adding a bit of butter to balance the salty flavor.
• Why It’s Unique: Vegemite’s strong, acquired taste (both savory and bitter) can surprise visitors, but Australians grow up with it as a breakfast staple.

6. Century Egg (China)

• What It Is: A century egg is a preserved egg, usually duck, that’s aged in clay, ash, and salt for several weeks to months. The yolk turns dark green or gray, and the egg white becomes a dark brown jelly.
• The Tradition: Century eggs are commonly eaten in China, often served sliced as a side dish with vinegar or as part of congee.
• Why It’s Unique: The color and texture are unlike most Western foods, and the flavor is often described as pungent or sulfurous, making it a unique experience for first-timers.

7. Escamoles (México)

• What It Is: Known as “Mexican caviar,” escamoles are ant larvae harvested from the roots of agave plants.
• The Tradition: This delicacy is commonly served in tacos or scrambled with eggs and is celebrated as a seasonal, high-protein food.
• Why It’s Unique: The idea of eating insect larvae may seem unusual to some, but escamoles are prized for their creamy, nutty flavor.

8. Smalahove (Norway) 

• What It Is: Smalahove is a sheep’s head, traditionally boiled or steamed and served with potatoes and rutabaga.
• The Tradition: This dish is particularly associated with the region of Western Norway and is often eaten in the weeks leading up to Christmas.
• Why It’s Unique: The sight of the sheep’s head on the plate can be shocking, but for Norwegians, it’s a cherished, hearty meal rooted in tradition.

During my cruise ship days, many of the Scandinavian officers brought these sheep heads onboard and made a big deal about having done so. Who knows, maybe it was illegal? Imagine eating this under Caribbean sunshine. Never tried it!

9. Blood Sausage (Multiple Countries)

• What It Is: Blood sausage, known as morcilla in Spain, Blutwurst in Germany, and black pudding in the UK, is made by cooking animal blood with fillers like rice, oats, or barley.
• The Tradition: Blood sausage has been a traditional food in many countries due to its use of all parts of the animal, often served at holidays or family gatherings.
• Why It’s Unique: The concept of eating blood may seem strange to some, but blood sausages are flavorful and protein-rich, enjoyed in different ways worldwide.

Insider Tip: Restaurants only serve this the day after they slaughter, typically midweek!

10. Haggis (Scotland)

• What It Is: Haggis is a savory pudding made from sheep’s heart, liver, and lungs, mixed with onions, spices, and oats, then encased in the animal’s stomach.
• The Tradition: Haggis is celebrated on Burns Night (January 25) in honor of the Scottish poet Robert Burns, often accompanied by bagpipes, Scotch whisky, and recitations of Burns’s poetry.
• Why It’s Unique: The ingredients might sound unusual to newcomers, but haggis is beloved for its earthy flavor and association with Scottish identity.

My friend Jo Macsween’s family are a well-known Haggis producer in Scotland, and she wrote a delightful little book about the many, many ways to indulge—including tacos: find it here.

These foods, while sometimes surprising to outsiders, highlight the diversity of culinary traditions around the world. Each dish has a cultural story and history that makes it special, reminding us that what might seem strange or off-putting to some can be a treasured comfort food or a delicacy to others.

Have you ever tried a traditional food that seemed unusual at first but ended up surprising you? What’s a unique holiday dish from your culture that others might find strange?