Do you know the 30 worst-rated foods in the world?

Hongeo

Rating: 2.8

Hailing from the South Korean province of Jeolla, hongeo or hongeo-hoe consists of skate fish that gets fermented in its urine. This cartilaginous fish is known to eliminate urine through its skin, thus allowing for natural fermentation, which helps to preserve it. As it has a strong odor, restaurants that specialize in hongeo often offer their customers the option to keep their jackets in sealed bags and spray them with deodorant upon leaving.

Tripes à la mode de Caen

Rating: 2.8

Caen-style tripe is a popular French stew that has been around since the Middle Ages. It includes tripe, a mix of French herbs, spices, ox feet, apple brandy, cider, and vegetables. It's usually paired with boiled potatoes.

Jellied eels

Rating: 2.7

Dating back to the 18th century, jellied eels are a traditional Cockney street food. The eels are chopped, boiled for approximately half an hour in herbs, then cooled, which is when the fish produces its own gelatin. They are commonly accompanied by white pepper and vinegar.

Balut

Rating: 2.7

A popular street food in the Philippines, Cambodia, and Vietnam, balut is a duck egg that has been fertilized, incubated, and then hard boiled. Traditionally, the cooked embryo is consumed straight from the shell.

Sweet potato pudding

Rating: 2.6

A Jamaican dessert, sweet potato pudding is made from sweet potatoes, flour, coconut milk, dried fruits, and flavored with vanilla, nutmeg, sugar, and salt. It's popularly served with a glass of milk.

Riz Casimir

Rating: 2.6

Although it's filled with exotic ingredients, riz Casimir is a Swiss dish by the owner of Mövenpick restaurant, Ueli Prager, who first put it on the menu in 1952. The dish is made with chicken, cream, coconut milk, rice, toasted almonds, pears, pineapples, peaches, and curry powder.

Porrusalda

Rating: 2.6

A traditional Basque soup, porrusalda is made with vegetables such as carrots, potatoes, leeks, and onions. Dried salted cod is sometimes added to enhance its flavors.

Lutefisk

Rating: 2.6

Prepared in Norway, Sweden, and Finland, this Scandinavian dish is made from dried whitefish that's been treated with lye. This gives it a gelatinous consistency and a very strong, pungent odor.

Devilled kidneys

Rating: 2.5

Once a popular Victorian breakfast option, this English dish is now served as an appetizer or lunch. It's made by frying lamb kidneys in a spicy sauce made with vinegar, mustard, Worcestershire sauce, cayenne pepper, and sometimes a bit of fruit jelly.

Zupa truskawkowa

Rating: 2.5

Zupa truskawkowa is a traditional strawberry-based soup originating from Poland. It's usually made with a combination of frozen or fresh strawberries, sugar, and optional ingredients such as noodles, sour cream, and mint leaves. It can be served hot or cold.

A-ping

Rating: 2.4

The city of Skuon in Cambodia is so infested with spiders that locals adapted and started consuming them in the '70s. A-ping, or fried spiders, are usually made with tarantulas, which are breaded and deep-fried, then served with some fresh herbs on a bed of rice or noodles.

Czernina

Rating: 2.4

Czernina is a traditional Polish soup prepared with duck or goose blood, which is preserved in vinegar. The soup is made with a duck broth, and typical additions include dried fruits and spices, such as cloves.

Chapalele

Rating: 2.2

Made with flour and potatoes, this Chilean bread originates from Chiloé Island. It's traditionally steamed and cooked in curanto, a hole in the ground used for preparing food. The bread can also be fried or baked.

Kalvsylta

Rating: 2.2

Jellied veal, or kalvsylta in Swedish, is a Christmas meat dish made with minced veal, which is simmered in meat stock along with gelatin and seasonings. The jellied veal is then placed in a mold and cooled before serving.

Ramen burger

Rating: 1.9

Created by Keizo Shimamoto, a ramen blogger, this dish consists of a meat patty that's sandwiched between two fried ramen noodle buns. The meat patty is typically slathered in shoyu sauce and topped with arugula and scallions.

Hákarl

Rating: 1.8

An Icelandic delicacy made from cured shark flesh, namely Greenland shark and other sleeper sharks, the meat is first fermented for up to three months, then hung and left to dry for another four to five months. Note: the high ammonia content often makes people gag.

Sources: (TasteAtlas)