If you’re into fine Italian food, you’ve probably gotten a taste of bottarga–or salted and cured fish roe–without even realizing it. Sardinian chefs, in particular, like to sprinkle it on top of pasta, salads, and even celery.
Century Egg (China)
Don’t worry, these oddly-colored ducks, quail, and chicken eggs aren’t a century old—but they do sit in a saline solution for at least a few months before they are served up to customers. Fun fact: The longer one is preserved, the more cheese-like the yolk becomes!