I love trying different foods when travelling but this is where I draw the line

I consider an open mind to be as essential as a passport when travelling the world. Being curious and willing to try new things and taste uncommon foods has led me on some grand adventures. I've dined on tender, gourmet camel in Abu Dhabi, snacked on crunchy cicadas in Bangkok and taken a big bite of bison in Colorado.

So far, so good, no harm done. In Palau, I finally face my Waterloo. Presented with a dish I just can't stomach, I find out where I draw the line with my culinary fearlessness.

The cuisine of the Pacific island nation is generally very tasty, drawn from abundant local sources and influenced by the Filipino, Chinese, Japanese and American communities that call Palau home.

Taro done a dozen different ways? Please, and thank you. The local land crab mousse, minced and seasoned with coconut milk? Don't mind if I do. A juicy fillet of grouper, flash-fried in tempura batter? Fish and chips will never be the same.

At the Friday Night Market, I peruse the offerings at outdoor stalls, sip some fresh pineapple juice and bite into a delicious spring roll. Kids play tag and a group of young people from the local church perform a charming song and dance on stage.

It's such a wholesome setting, it gives no clue of the grisly scene about to unfold at a nearby restaurant.