13 Places in the U.S. to Try Bug-Based Delicacies

Insect eats aren't just for intrepid world travelers; some of the best (think Oaxacan grasshoppers, sashimi-grade water bugs and even delicate ant-powder desserts) can be found right here in the States.

Photos

Bowl of seal flipper at Mallard Cottage in Newfoundland

Bowl of seal flipper at Mallard Cottage in Newfoundland

"A bowl of seal flipper meat at Mallard Cottage. Todd Perrin knows how to cook this stuff." - Andrew Zimmern 960 1280

  

Seal flipper and seal loin cuts in Newfoundland

Seal flipper and seal loin cuts in Newfoundland

"Seal flipper and seal loin cuts ready for cooking." - Andrew Zimmern 960 1280

  

Andrew Zimmern holds up a handline reel

Andrew Zimmern holds up a handline reel

Andrew Zimmern holds up a traditional Newfoundland handline reel and jig while fishing for cod in Petty Harbor. 960 1280

  

Andrew Zimmern holds his fresh catch of codfish in Newfoundland

Andrew Zimmern holds his fresh catch of codfish in Newfoundland

Andrew Zimmern hoists a codfish he caught back on the dock at Petty Harbor, Newfoundland. 960 1280

  

Plate of a traditional Newfoundland traditional Newfoundland Jiggs dinner

Plate of a traditional Newfoundland traditional Newfoundland Jiggs dinner

Bread puddings (bottom left), carrots (top left), salt beef (top middle), roast beef (bottom right) and turnips (far right) make up some of the elements of a traditional Newfoundland Jiggs dinner. 960 1280

  

Andrew Zimmern with Newfoundland locals for a traditional jiggs dinner

Andrew Zimmern with Newfoundland locals for a traditional jiggs dinner

Andrew Zimmern hugs Caroline Wilson as they share a traditional Jiggs dinner with her brother Junior Loveman (right), nephew Jeremy Loveman (back) and friend John Green (left). 960 1280

  

Andrew Zimmern holds up homemade ugly sticks in Newfoundland

Andrew Zimmern holds up homemade ugly sticks in Newfoundland

Andrew Zimmern holds homemade ugly sticks, which are used to make traditional folk music in Newfoundland. 960 1280

  

8. Andrew Zimmern talks seafood with chef Jeremy Charles

8. Andrew Zimmern talks seafood with chef Jeremy Charles

Andrew Zimmern talks seafood with chef Jeremy Charles aboard a dive vessel in Conception Bay. 960 1280

  

A plate of wild rabbit at Raymonds restaurant in Newfoundland

A plate of wild rabbit at Raymonds restaurant in Newfoundland

"Wild rabbit prepared by Raymonds chef Jeremy Charles." - Andrew Zimmern 960 1280

  

Diver Shawn During (center) cracks open a giant sea scallop for Andrew Zimmern on Conception Bay Newfoundland

Diver Shawn During (center) cracks open a giant sea scallop for Andrew Zimmern on Conception Bay Newfoundland

"Diver Shawn During (center) cracks open a giant sea scallop for chef Jeremy Charles and me — easily the best scallop I've ever eaten." - Andrew Zimmern 960 1280

  

Andrew Zimmern holds a giant sea scallop on Conception Bay Newfoundland

Andrew Zimmern holds a giant sea scallop on Conception Bay Newfoundland

"That's me peeking inside the massive shell of a sea scallop on Conception Bay." - Andrew Zimmern 960 1280

  

Andrew Zimmern in the kitchen of Mallard Cottage in Newfoundland

Andrew Zimmern in the kitchen of Mallard Cottage in Newfoundland

"Chef Todd Perrin shows me how he prepares a seal flipper at his restaurant, Mallard Cottage in Newfoundland." - Andrew Zimmern 960 1280

  

Andrew Zimmern points to a cut of seal meat at Mallard Cottage in Newfoundland

Andrew Zimmern points to a cut of seal meat at Mallard Cottage in Newfoundland

"Look at that amazingly rich cut of seal meat! Super-fresh. Red is the color of flavor!" - Andrew Zimmern 960 1280

  

Hog quarters hang in the refrigerator at Mallard Cottage in Quidi Vidi Village, Newfoundland

Hog quarters hang in the refrigerator at Mallard Cottage in Quidi Vidi Village, Newfoundland

"Hog quarters hang in the walk-in refrigerator at chef Todd Perrin's Mallard Cottage in Quidi Vidi Village, Newfoundland." - Andrew Zimmern 960 1280

  

Andrew Zimmern helps in the kitchen at Bidgoods in Newfoundland

Andrew Zimmern helps in the kitchen at Bidgoods in Newfoundland

"I'm separating rabbit meat from the bone to make pot pies alongside Bidgood's employee Kristina Squires as manager Leslie Bidgood (far left) looks on." - Andrew Zimmern 960 1280

  

Andrew Zimmern holds up salted cod at Bidgood's fish plant in Goulds, Newfoundland

Andrew Zimmern holds up salted cod at Bidgood's fish plant in Goulds, Newfoundland

"I'm holding on to filets of salted cod at the Bidgood's fish plant in Goulds, Newfoundland." - Andrew Zimmern 960 1280

  

Andrew Zimmern at the Bidgood's food market, making gumdrop cake

Andrew Zimmern at the Bidgood's food market, making gumdrop cake

"That’s fresh gumdrop cake made by Bidgood's baker Marjorie Snelgrove." - Andrew Zimmern 960 1280

  

seafood at Raymonds restaurant in Newfoundland

seafood at Raymonds restaurant in Newfoundland

"An expression of the sea floor on a plate at Raymonds Restaurant by chef Jeremy Charles." - Andrew Zimmern 960 1280

  

Andrew gets a close-up look at barbecue in Nashville

Andrew gets a close-up look at barbecue in Nashville

Andrew Zimmern and pitmaster Pat Martin serve up a whole hog's worth of barbecue at Pat's Martin's Bar-B-Que Joint in Nashville. 960 1280

  

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern is disappointed in the "child's portion" of barbecue he received at Pat Martin's. 960 1280

  

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern, hunter Chris Nischan and game warden C.J. Jaynes wait in a Sandhill Crane blind to shoot, well, crane. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane. 960 1280

  

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern munches on a pigeon foot at The Catbird Seat. 960 1280

  

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern gets a lesson in hand-rolling traditional Kurdish meat-stuffed dumplings with Remziya Suleyman and her family. 960 1280

  

Close-up shot of Kurdish dishes in Nashville

Close-up shot of Kurdish dishes in Nashville

Some of the exquisite Kurdish dishes up-close and personal. Can you taste them? 960 1280

  

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Owner Kahlil Arnold shares the secret to Arnold's success: great food! 960 1280

  

Whole hog on pit in Nashville

Whole hog on pit in Nashville

Pat Martin does barbecue like no other: whole hog in the pit. 960 1280

  

Food at Azadi Kurdish Market in Nashville

Food at Azadi Kurdish Market in Nashville

A typical offering at Azadi Kurdish Market. 960 1280

  

Andrew Zimmern admires pork in Nashville

Andrew Zimmern admires pork in Nashville

Andrew Zimmern likes his barbecued pork straight from the pit. 960 1280

  

Hunting with Golden Eagles

Hunting with Golden Eagles

This is a 15-pound golden eagle right before we let it loose to catch its prey. This is a sporting ritual in Kazakhstan. 960 1280

Tito_Herrera  

Eagle Hunter, Khurmet

Eagle Hunter, Khurmet

This is a 13-year-old eagle hunter named Khurmet. He is preparing to release a golden eagle in pursuit of a rabbit. 960 1280

  

Kazakhstan's Great Outdoors

Kazakhstan's Great Outdoors

How's this for spectacular scenery? Riding through the Tian Shan Mountains to the hunting grounds with our eagle was a special experience. 960 1280

Tito_Herrera  

Visiting Locals in Nura, Kazakhstan

Visiting Locals in Nura, Kazakhstan

Nasir Momotov greets me in his farmhouse courtyard in the village of Nura, Kazakhstan. 960 1280

Tito_Herrera  

Uzbek Woman in Almaty

Uzbek Woman in Almaty

Receiving gifts from Uzbek women after lunch at a restaurant called the Uzbek Woman in Almaty, Kazakhstan.  960 1280

Tito_Herrera  

Local Cheeses

Local Cheeses

Shopping for cheese at the local Almaty market. 960 1280

Tito_Herrera  

Sightseeing in Almaty

Sightseeing in Almaty

Taking a stroll through the Soviet-era monuments in a local park in Almaty. 960 1280

Tito_Herrera  

Kazakhstan's Comfort Food

Kazakhstan's Comfort Food

A tray full of fresh-baked samsa, fluffy pastries stuffed with lamb and onions, in Almaty, Kazakhstan. 960 1280

  

Traditional Family Meal

Traditional Family Meal

Dinner is served at the Momotov house in Nura — stuffed sheep's stomach with all the trimmings. 960 1280

Tito_Herrera  

Kabobs at Shashlik Restaurant

Kabobs at Shashlik Restaurant

Grilled lamb offal on skewers at Shashlik on Kirova, the most popular grilled-meat restaurant in Almaty, Kazakhstan. 960 1280

  

A Family Gathering

A Family Gathering

The Momotov family table. 960 1280

Tito_Herrera  

National Dish of Kazakhstan

National Dish of Kazakhstan

Beshbarmak is one of the national dishes of Kazakhstan. It's braised horse meat over handmade noodles with caramelized onions. 960 1280

  

Lunch!

Lunch!

Lunch break at a local horse dairy farm. 960 1280

Tito_Herrera  

Roasted Lamb

Roasted Lamb

Roasted lamb, pressure-cooked in a dairy tin with hot stones, is served at a farm lunch in Kazakhstan. 960 1280

  

A Lesson in Noodle-Making

A Lesson in Noodle-Making

Noodle-making lesson about to begin in Almaty, Kazakhstan. 960 1280

Tito_Herrera  

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