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"Scary foods like Jell-O brains and grape eyeballs may be de rigueur this time of year but real brains and blood are a dining reality for many. Though you may see these foods as solely Halloween-appropriate, these chilling foods are enjoyed by many people around the globe. More from Delish: Top 10 Wacky Fair Foods 10. Fish Eyes   A fantastic source for omega-3 fatty acids, fish eyeballs are consumed as a tasty treat in many cultures. They&amp;#039;re natures little exploding surprises \u2014 like Gushers, for those who remember the liquid-filled snacks, but fishier.  9. Blood soup   It thickens, it&amp;#039;s full of nutrients, it&amp;#039;s readily available, and it&amp;#039;s not just for ritual sacrifices. Rich with a slightly metallic flavor, blood from many animals is a common ingredient in many culture&amp;#039;s cuisines. In Korea, ox blood soup is served as a hangover cure. The Polish made a duck blood soup and Thai cooks often use pork blood to enrich a thick and spicy soup. 8. Duck Hearts   We think of our hearts as the organs responsible for our capacity to love but in reality they are just large, powerful muscles. And what is meat but muscle? In The Whole Beast, nose-to-tail chef Fergus Henderson describes duck hearts as &amp;quot;the perfect snack for the cook who just prepared five ducks.&amp;quot; Intensley meaty, hearts are best prepared deviled or grilled. 7. Scorpions   Scorpions have made their way from Beijing to state fairs. The fried, crispy, crunchy arachnids on a stick are, according to the Daily Mail, said to be curative and warm the blood. More from Delish: Top 10 Unusual Drive-Thrus 6. Smalahove   The holiday season is soon approaching. For many Norweigans, that means it&amp;#039;s time to order a sheep&amp;#039;s head. Smalahove is a traditional, celebratory Norweigan dish consisting of a salted and dried sheep&amp;#039;s head that is boiled or steamed for around three hours. Though it was once only eaten by the poor, it is now considered a delicacy. 5. &amp;quot;Live&amp;quot; Octopus   For the record, &amp;quot;live&amp;quot; octopus is not actually alive. Much like a chicken with its head cut off, octopus tentacles continue to move after they have been chopped up, making it look like the segments are still alive. The Korean dish is simple: a plate full of wiggling, suckered tentacles sometimes topped with slices of jalapeno accompanied by a small dish of a garlicky sauce. Eaters must chew the tentacles thoroughly as the suction cups are liable to stick in throats. 4. Calf&amp;#039;s Brains   Formally known as cervelle de veau, calf&amp;#039;s brains are a French delicacy often saut\u00E9ed with intensely flavored beurre noir (French for &amp;quot;black butter) and capers. The texture of a well-cooked plate of brains is often said to resemble that of really good scrambled eggs. 3. Snake Wine   It&amp;#039;s not actually made from snakes, but every bottle or jar of Vietnamese snake wine contains at least one whole snake. Rice wine or grain alcohol is traditionally infused with venomous snakes. The alcohol renders the snake&amp;#039;s venom harmless. More from Delish: Top 10 Stinkiest Foods 2. Casu Marzu   Typically, maggots are unwelcome guests in the kitchen. But when it comes to this complex Sardinian cheese, they are guests of honor. After the cheese, which is similar to a Pecorino, undergoes the usual fermentation, fly larvae are introduced. These maggots break down the cheese&amp;#039;s fats, making the cheese very soft and gooey. Though some people do remove the small worms from the cheese before eating others do not, believing they add flavor. 1. Balut   The boiled egg containing a fertilized duck embryo is served as street food in many Southeast Asian countries. Different stages of the egg are consumed depending on the tastes of the country in which it&amp;#039;s served - from 17 days when the chick&amp;#039;s bones have just developed to 21 days when the chick is fully recognizable, feathers and all. "^^<http://www.w3.org/2001/XMLSchema#string>
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