Vancouver: Box Crabs and Bull Kelp

Whether it's from the land or the sea, Andrew Zimmern finds that Vancouver has an abundance of fresh food. His discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.

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  • Monday
    October 19
    7pm | 6c

From This Episode

Andrew Zimmern with a box crab in Vancouver
Andrew Zimmern with a box crab in Vancouver

Andrew Zimmern with a box crab in Vancouver

Andrew Zimmern can't hide his amusement in seeing his first box crab in Vancouver. 960 1280

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Andrew Zimmern and chef Tojo play with an octopus in Vancouver

Andrew Zimmern and chef Tojo play with an octopus in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. 960 1280

  

Octopus tentacles on the grill in Vancouver

Octopus tentacles on the grill in Vancouver

Fresh tentacles are tossed on a sizzling grill at the Richmond Night Market in Vancouver. 960 1280

  

Andrew Zimmern prepares to eat a dungeness crab salad

Andrew Zimmern prepares to eat a dungeness crab salad

Andrew Zimmern prepares to eat Chef Tojo's chilled dungeness crab salad, which is served with mustard dressing and white miso. 960 1280

  

Andrew Zimmern learns about the tuna cannery process in Vancouver

Andrew Zimmern learns about the tuna cannery process in Vancouver

Kim Stockburn, brand manager for Raincoast Trading Tuna Cannery, gives host and chef Andrew Zimmern the rundown on the tuna cannery process. 960 1280

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Can of tuna cycle through the cannery process in Vancouver

Can of tuna cycle through the cannery process in Vancouver

Cans of top-notch tuna cycle through the cannery process at Raincoast Trading Tuna. 960 1280

  

Andrew Zimmern looks at the blood sausage in Vancouver

Andrew Zimmern looks at the blood sausage in Vancouver

This little piggy went to my stomach … Andrew Zimmern marvels at the blood sausage process at Oyama Sausage. 960 1280

  

Pigs head steaming in Vancouver

Pigs head steaming in Vancouver

This steamed pig's head will be turned into blood sausage at Oyama Sausage. 960 1280

  

Andrew Zimmern eats boudin noir with apples in Vancouver

Andrew Zimmern eats boudin noir with apples in Vancouver

Andrew Zimmern and Oyama owner John van der Lieck sample Oyama's boudin noir with apples. 960 1280

  

Beautiful backdrop Vancouvers countryside

Beautiful backdrop Vancouvers countryside

Just 7 miles from downtown Vancouver, Andrew Zimmern and the crew at Organic Ocean catch spot prawns against a magnificent Vancouver background. 960 1280

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Andrew Zimmern looks at wild bull kelp in Vancouver

Andrew Zimmern looks at wild bull kelp in Vancouver

Mikuni owner Tyler Gray shows Andrew Zimmern a tiny piece of wild bull kelp foraged near Lions Gate Bridge. 960 1280

  

Andrew Zimmern stands in front of Harbour Air seaplane on Vancouver Island

Andrew Zimmern stands in front of Harbour Air seaplane on Vancouver Island

Andrew Zimmern boards a Harbour Air seaplane on Vancouver Island, British Columbia. 960 1280

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