TOPIC: weird / exotic / unusual or downright crazy things you've eaten. You ate them either because you paid for the privilege (in a restaurant or while travelling), someone paid/dared you to eat it, you were trained to eat it during a survival course, or you ate it because you were too drunk (or mis-informed) to know better.
I'll prime the pump ...
Things I've had in the past (this is just a sampling, and by no means a complete list):
* Chocolate covered ants. Couldnt really taste them - they were lost in the cocolate.
* Escargot (snails in garlic butter ... yum !).
* Wild boar (marinated & grilled)
* Kangaroo (ditto)
* Osterich Loin (marinated, grilled, and served with wine reduction sauce)
* Rabbit (stewed)
* Mako Shark (braised in parchment)
* Live Goldfish (hey, it was a childhood dare)
* Crawfish & crabs (boiled)
* Frog's Legs
* Bison (several ways)
* Red Savino Pepper (500,000 scoville)
* Chicken feet (stir fried)
* Tripe (offal)
* Sweet Breads
* Fois Gras (Goose/Duck Liver)
* Pig knuckles (both braised and fried)
* Stinky Cheese (hell, the stinkier, the better)
* Caviar (many varieties, from both fish and shellfish)
Exotic Sushi is a whole category, separate and apart from basic 'maki' fare:
* Fried shrimp heads (my favorite snack at my local sushi bar !)
* Squid (every possible way, including raw)
* Sea Urchin (Uni)
* Giant Oysters
* Fried miniature pincher crabs (eaten whole, shell-on)
* Fried whole head-on fish, both small (eaten whole) and large.
* Yellowtail Tuna "Cheeks" (Hamachi Kama Maki - yum !)
My most recent "exotic" dish was a braised head of "Yellow Eye", which I think is in either the roughy or snapper family.
I hunted around, and here's the closest I can come to a photo that matches:
My sushi chef buddie proudly displayed the half head he'd saved for me, and then disappeared into the kitchen to braised it for me, in what tasted like some sort of broth made from mirin, sake, tamari, dashi, garlic and miso paste. Anyway, it was delicious. The flesh tasted like a cross between marinated braised fluke, and lobster - although the texture was decidedly closer to snapper/roughy.
Now, the special thing about yellow eye,as you can tell by the picture, is that the eyeball is very large - roughly the size of an old US Liberty head silver dollar. The eyeball is apparently considered a rare delicacy in Japan - reserved for special patrons.
So, anyway, my friends behind the counter all watched me with big grins on their faces, eager to see if I'd eat it. I kidded them and quipped that they just wanted to see "if a round eyed gaijin like me would eat a big round fish eye". They laughed.
So, I happily dismantled and ate the entire head down to just a few stray pieces of cartlidge, and popped the eyeball in my mouth. Now, the eye of this fish has a hard white inner core, kinda like a cue ball in pool ... that part is inedible. It's the clear gelatin of the inner eye that surrounds it that's the good part ... you're supposed to slurp that part off and then daintily place the hard inner core back in the bowl. I did so.
I asked where the other half was, and my chef buddy confessed he'd had it for lunch earlier
Anyway, it was very tasty ... and I have not the slightest doubt that if they'd served it to anyone else in the restaurant (non-japanese) that there was a 75% chance that they'd probably have run screaming into the street
Things I'd like to try that I havent had yet:
* Fugu (sashimi from the poisonous puffer fish)
* Snake
* Alligator
* Whale Toro/Blubber (aka "Muk-tuk") ... unfortunately, it's endangered, so it's unlikely.
Ok, some one else's turn ...
Anyway, my chef buddy served it to me lightly blanched in sake (just enough to firm it up and warm it through), with a light drizzle of a sweet brown sauce of some sort, and a light dusting of freshly minced chives. It took me THREE large bites to eat that sucker. I believe the japanese word for delicious is 'oishi' (sp?) 
