Bizarre Foods America: New Jersey's Pig's Blood
Andrew Zimmern at New Jersey's Aquaculture Innovation Center
Andrew's new strain, "The Zim," joins the ranks of algae being grown at New Jersey's Aquaculture Innovation Center.
The turo-turo ("point-point") table at Jersey City's Phil Am Market, which serves some of the East Coast's best Filipino cuisine.
Andrew Zimmern at Jersey City's Legal Beans Café
Andrew and local market owner Erwin Santos visit a barbecue nirvana at Jersey City's Legal Beans Café.
Cebu-style Filipino lechon
Barbecue fanatics, rejoice! Real Cebu-style Filipino lechon on display at Jersey City's Legal Beans Café.
Pig blood stew, fresh pig trotters and lemongrass-infused pork
Pig blood stew, fresh pig trotters and lemongrass-infused pork combine for a "light" lunch at Jersey City's Legal Beans Café.
Andrew stands in the processing room of LaMonica Fine Foods
Andrew stands in the processing room of LaMonica Fine Foods, where thousands of pounds of fresh conch are steamed and processed every day.
Sliced Conch Meat
A massive mountain of scungilli (sliced conch meat) from LaMonica Fine Foods.
Andrew Zimmern on the clam docks
Andrew takes in the scenery at one of the few working clam docks remaining in New Jersey.
Andrew Zimmern at Aquaculture Innovation Center
Andrew learns the secret behind growing some of America's tastiest oysters, at New Jersey's Aquaculture Innovation Center.
Fresh diploid oysters used for research at New Jersey's Aquaculture Innovation Center.
Andrew Zimmern at Rutgers University
Rutgers University researchers introduce Andrew to their specially grown oysters that don't reproduce, and grow to market size quicker, at the Haskin Shellfish Research lab.
Andrew Zimmern samples a fresh bowl of ramen noodles
Andrew samples a fresh bowl of ramen, as prepared by world-renowned noodle chef Shigetoshi Nakamura.
Andrew Zimmern in the Sun Noodle's Ramen Lab
Andrew tries his own take on a breakfast ramen, made with brioche and duck eggs, at Sun Noodle's Ramen Lab.
Purple yam sweets
Purple yam sweets at Jersey City's Philippine Bread House.
Andrew Zimmern in New Jersey
A century ago, small towns like this served as the focal point for New Jersey's oystering industry.