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

Andrew Zimmern holds octopus bile sacs.

Andrew Zimmern holds octopus bile sacs.

While at Tersty Treats in Honolulu, HI, Andrew holds up dried octopus bile sacs -- the raisin of ocean-going organ meats. It's all in a day's work on this show. 960 1280

  

Andrew in a Hawaii crack seed plant.

Andrew in a Hawaii crack seed plant.

Jade Food in Honolulu, HI, run by Deanne Ho, is the only Hawaiian company making the state's favorite snack food: crack seed, which is dried and re-dried fruit. 960 1280

  

Andrew examines tuna in Hawaii

Andrew examines tuna in Hawaii

Joe Ching, of Tersty Treats, shows Andrew aku tuna, the main ingredient of Palu, a poke, or fish salad. 960 1280

  

Andrew at fish market in Hawaii

Andrew at fish market in Hawaii

Andrew appreciates the bounty of the South Seas at a market in Honolulu's Chinatown. 960 1280

  

Opah fish

Opah fish

Fresh-caught opah, also known as moonfish, chills at Honolulu's United Fishing Agency auction. 960 1280

  

Andrew Zimmern tastes raw yellowtail

Andrew Zimmern tastes raw yellowtail

Andrew and local restaurant owner Chris Ghee visit the Oahu Market in Honolulu’s Chinatown to try raw yellowtail with scallion, soy and seaweed -- freshly harvested that morning. 960 1280

  

Andrew Zimmern searches for sea urchins

Andrew Zimmern searches for sea urchins

Andrew and local Kyle Napeahi scour the rocks for opihi shellfish and helmet urchins on Miloli'i Beach, off the coast of the Big Island of Hawaii. 960 1280

  

The Miloli'i coastline

The Miloli'i coastline

The Miloli'i coastline on the Big Island of Hawaii is the picture of remote and rugged beauty. 960 1280

  

Andrew Zimmern eats helmet urchins

Andrew Zimmern eats helmet urchins

Kyle, Andrew and Lei dig in to their oceanic afternoon snack of helmet urchin gonads. 960 1280

  

Tuna for auction at United Fish Agency

Tuna for auction at United Fish Agency

At the United Fishing Agency auction in Honolulu, HI, fish buyers can examine the complex layers of fresh-caught tuna to determine quality. 960 1280

  

Andrew Zimmern fished for opelu in Hawaii

Andrew Zimmern fished for opelu in Hawaii

Andrew fishes for opelu, also known as Japanese or South Pacific mackerel, with local fisherman Willie Kaupiko, his son Kai'imi and his grandson Keani. 960 1280

  

Fresh-caught opelu

Fresh-caught opelu

Fresh-caught opelu from the Miloli'i, HI, coast. 960 1280

  

Raw opelu

Raw opelu

Raw opelu -- salted, iced and marinated -- is a unique local favorite. 960 1280

  

Poi expert pounds taro root in Hawaii

Poi expert pounds taro root in Hawaii

Daniel Anthony is an expert at making poi, a traditional Hawaiian dish made by pounding the starchy taro root. 960 1280

  

Andrew Zimmern eats shave ice in Hawaii

Andrew Zimmern eats shave ice in Hawaii

Andrew talks with local children at Shimazu Shave Ice about Hawaii's favorite hot-weather snack. 960 1280

  

Raw octopus

Raw octopus

An early preparation of octopus, or tako, topped with octopus bile, served at Tersty Treats in Honolulu, HI. 960 1280

  

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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Andrew Zimmern with Melvin Green

Andrew Zimmern with Melvin Green

Andrew picks collard greens with Melvin Green in Awendaw, SC. 960 1280

  

chicken feet and potatoes

chicken feet and potatoes

Take a look at this close-up view of chicken feet and potatoes made at Miriam Green’s home in Awendaw, a few minutes outside of Charleston, SC. 960 1280

  

pig ears

pig ears

These pig ears are ready to slice and fry to make Chef Sean Brock's spicy pig ear lettuce wraps. 960 1280

  

Andrew Zimmern and Chef Sean Brock

Andrew Zimmern and Chef Sean Brock

In Charleston, Andrew poses for a picture with Chef Sean Brock in the kitchen of McCrady's restaurant. 960 1280

  

Andrew with head of Ossabaw Pig

Andrew with head of Ossabaw Pig

Andrew takes a photo with the head of an Ossabaw pig in the kitchen of McCrady's Restaurant. 960 1280

  

Herbs and Fresh Flowers

Herbs and Fresh Flowers

Charleston Chef Sean Brock grows these fresh herbs and flowers to use in his dishes. 960 1280

  

Lamb Hearts

Lamb Hearts

These lamb hearts, butterflied and marinated, are ready to grill in McCrady's kitchen. 960 1280

  

Andrew with Peter Kornack at TW Graham & Co. Seafood

Andrew with Peter Kornack at TW Graham & Co. Seafood

Andrew chats with Peter Kornack, the owner of the T.W. Graham & Company Seafood Restaurant in McClellanville, SC. 960 1280

  

Andrew and Jeff Massey at Livingston's Bulls Bay Seafood

Andrew and Jeff Massey at Livingston's Bulls Bay Seafood

Andrew and Jeff Massey talk oysters at Livingston's Bulls Bay Seafood in McClellanville, SC. 960 1280

  

Andrew and Jeff Massey clamming

Andrew and Jeff Massey clamming

Andrew t joins Jeff Massey, from Livingston's Bulls Bay Seafood, for a boat excursion to go clamming. 960 1280

  

clams

clams

Here’s a few clams harvested in Jeremy's Creek in McClellanville. 960 1280

  

Pulled Pork on a Grill at Scott's BBQ

Pulled Pork on a Grill at Scott's BBQ

Yum, it’s pulled pork meat sizzling over a fire in the pit room at Scott's BBQ, located in Hemingway, SC. 960 1280

  

Carolina barbecued pork

Carolina barbecued pork

Taste real Carolina-barbecued pork at family-owned Scott's BBQ in Hemingway, SC. 960 1280

  

Andrew and Rodney Scott, owner of Scott's BBQ

Andrew and Rodney Scott, owner of Scott's BBQ

Andrew hangs out with Rodney Scott, the owner of Scott's BBQ. 960 1280

  

Andrew Zimmern chopping wood

Andrew Zimmern chopping wood

Andrew uses a 10-lb., custom-made ax to chop wood at Scott's BBQ. 960 1280

  

Janet Hopkins and Andrew Zimmern eat dessert

Janet Hopkins and Andrew Zimmern eat dessert

Charleston local, Janet Hopkins, and Andrew Zimmern sit down to eat huguenot torte, a dessert. 960 1280

  

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