Bizarre Foods America: Tackle the Bizarre

On Bizarre Foods America, Andrew Zimmern tackles some of the most outrageous and delectably divine cuisine he's had on the show. Catch the season premiere Monday, Nov. 4, at 9|8c.

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Bowl of seal flipper at Mallard Cottage in Newfoundland
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

  

Photos

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. Andrew visits Chef Tojo during the Vancouver episode. 960 1280

  

andrew zimmern catches spot prawns in Vancouver

andrew zimmern catches spot prawns in Vancouver

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

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andrew zimmern fishing in vancouver

andrew zimmern fishing in vancouver

Andrew Zimmern and Chef Tojo do their best to take down a giant lingcod during the Vancouver episode. 960 1280

  

andrew zimmern in the alaska town of Chistochina

andrew zimmern in the alaska town of Chistochina

Andrew Zimmern on location in Alaska’s Copper River Valley remote village of Chistochina. 960 1280

  

andrew zimmern in alaska

andrew zimmern in alaska

Andrew Zimmern looks on as one of the Athabascan tribesmen deftly slices up a moose nose, as seen on the Chistochina episode. 960 1280

  

andrew zimmern goes fishing in alaska

andrew zimmern goes fishing in alaska

Andrew Zimmern shows off his hard-earned spoils after trekking through a waist-high river with nothing but a spear, as seen on the Chistochina episode. 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 in Nashville, TN. 960 1280

  

andrew zimmern eats pigeon in nasvhille

andrew zimmern eats pigeon in nasvhille

Andrew Zimmern munches on a pigeon foot at The Catbird Seat in Nashville, TN. 960 1280

  

andrew zimmern prepares a whole hog for the barbecue

andrew zimmern prepares a whole hog for the barbecue

Andrew Zimmern and pitmaster Pat Martin dish up a little whole hog barbecue in Nashville, TN. 960 1280

  

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in the kitchen at Woodshed Smokehouse in the area of Dallas. 960 1280

  

andrew zimmern with a cow head in dallas texas

andrew zimmern with a cow head in dallas texas

Andrew Zimmern eyes the cow head he and Chef Tim Byres will lower into the ground to cook at Chicken Scratch in the area of Dallas. 960 1280

  

andrew zimmern eats barbecue in dallas texas

andrew zimmern eats barbecue in dallas texas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into Dallas local icon Odom's Bar-B-Que at Daniel's favorite table: the back of his car. 960 1280