Apparently porcupine is popular in the Ivory Coast, although the locals call it “rat”.
Armadillo Recipes 
(Useful tip: “Always marinate armadillo in buttermilk for one day”)
My dad used to jokingly refer to armadillos as “'possum on the half shell.”
What about undersea tube worms?
I know of at least one restaurant in Bangkok that serves crocodile. It’s a fancy place, too, The Blue Elephant, on Sathon Road. (Unless they’ve taken it off the menu. We went there one time when it first opened, decided that although the place looked great, it was crap prices for small portions and never returned. No, we did not order the crocodile.)
Poisonous Tree Frogs and Panda Bears.
Although I’m sure panda is or was considered a delicacy in China at one time?
Bear hands are said to be quite sweet, although lacking in the pineapple filling so prized in the pastry variety. (We had a family butcher who would handle game carcasses. He refused to do bear. When you take the skin off a bear and let it hang, it looks just like a person. Creeped him out.)
Some of the smaller birds don’t seem to have a lot of meat. Things like parakeets, canaries, wrens, etc. Seems like plucking and cleaning them would consume more energy than the bird would provide.
The French eat a small bird (bunting?), it’s no bigger than a canary. Catch em live, feed up on corn, drown in cognac, roast, consume everything but the feathers under a towel in one bite.
I’ll bet that tadpoles get eaten, though. When I was raising them I noticed that their tails are all pure muscle, no fat or bone. They’d be eaasy to harvest and cook. And it would probably be worth the effort.
That’s probably the reason that many of these things aren’t eaten – too much trouble to make it worthwhile. But if you have few resources, it’ll become worthwhile. Or if you’ve a need for it. Farley Mowat ate field mice in Never Cry Wolf (depicting on-screen in the movie version), to prove a large carnivore could subsist on them.
As for salamanders, the Chinese eat them – especially large ones, in line with the above.
Geez, how are there any wild animals left in China at all? 
What about a Man O’ War jellyfish? Even if you could avoid the stings there’s really not enough there to make it worthwhile.
If you were really starving - I mean about to die of hunger - wouldn’t you eat hyena or any of the animals mentioned in this thread ? I think I would.
As I mentioned above, alligator is readily available in Louisiana and is even farmed as food. It isn’t even considered especially exotic and it is a healthy meat. Men’s health recommended it highly in their last issue. It takes very well to spices. They sell tons of it at festivals in the New Orleans area. I have even seen alligator for sale in at least one supermarket here in Massachusetts. I have to imagine that crocodile is very similar. Try it if you get another chance.
Yeah, but that’s not the question. The question is whether there are any animals completely outside any culture’s traditional fare.
Ever since cannibalism got a bad rap, there has been a prejudice against “Long Pig”. Anyone know the last recorded case of a human being the main course?
Now, human brains-that sounds horrible.
:mad: Yeah, how did that happen?!
People have eaten the bodies of other humans in that situation. That doesn’t mean they’re going to seek out human meat at other times, or that they should be willing to eat human meat when they’re not starving.
In The Kitchen God’s Wife, there is a scene in which some of the Chinese-American characters are eating jellyfish. It doesn’t specify what kind of jellyfish. I don’t know that there’d be a lot there on any jellyfish…
The Portuguese Man O’ War isn’t really a jellyfish, though. This page is about jellyfish you can eat. It doesn’t seem to name the jellyfish in the pictures, but the second picture looks a lot like moonlight jellyfish, not the kind they say is most commonly eaten.
Yes, alligator meat is very good. If I had to describe it, I’d say it has the taste of calamari, but the consistency of shrimp. I’d think that crocodile meat tastes very similar.
However, given the region where alligators are found natively (the U.S.; although there is a Chinese alligator, it is critically endangered unlike its American cousin), I suspect that it will remain an “I dare you to try that” meat for quite some time to come, except in areas where it has long been used in local cuisine, such as the Mississippi delta region.
As far as non-eaten species go…what about wading birds such as herons, ibis, storks, etc.? Are they considered worth the trouble if smaller, less flight-ready species of fowl can be caught and/or domesticated?
ETA: and does ANYone actually eat “chilled monkey brains!”?
What about seagulls?
They’re common enough.