Bizarre Foods: Ireland Pictures

Andrew Zimmern travels to Cork and Dublin, Ireland, for the ultimate smoked salmon and more. Go behind the scenes with Andrew to get his take on the food, people and amazing culture of Ireland.

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Andrew Zimmern stands next to a skinned hide of a buffalo in New Mexico
Andrew Zimmern stands next to a skinned hide of a buffalo in New Mexico

Andrew Zimmern stands next to a skinned hide of a buffalo in New Mexico

Andrew Zimmern poses next to the freshly skinned hide of the buffalo that he shot. 960 1280

  

Picture of Salad made of chard, kale and beet greens, heirloom dandelions, chicken coop eggs and figs in New Mexico

Picture of Salad made of chard, kale and beet greens, heirloom dandelions, chicken coop eggs and figs in New Mexico

Salad made of chard, kale and beet greens, heirloom dandelions, chicken coop eggs and figs -- all grown in a sustainable solar house known as an Earthship. 960 1280

  

Andrew samples prairie dog in New Mexico

Andrew samples prairie dog in New Mexico

Andrew samples prairie dog with the Pino family in the small community of Zia Pueblo in Sandoval County, NM. 960 1280

  

Andrew has breakfast in New Mexico

Andrew has breakfast in New Mexico

Andrew has breakfast with chef Rocky Durham, a Santa Fe-based food columnist and a professor of culinary arts. 960 1280

  

Picture of cutting meat for carnitas in New Mexico

Picture of cutting meat for carnitas in New Mexico

Cutting meat for carnitas ("little meats") at the matanza (traditional meat cookout) in the village of Los Lunas, NM. 960 1280

  

Chili ribs simmering in the wok at the matanza in Los Lunas, New Mexico

Chili ribs simmering in the wok at the matanza in Los Lunas, New Mexico

Chili ribs simmering in the wok at the matanza in Los Lunas, NM. 960 1280

  

Andrew with producer Chris Marino and the prairie dog that he shot in New Mexico

Andrew with producer Chris Marino and the prairie dog that he shot in New Mexico

Andrew with producer Chris Marino and the prairie dog that he shot with an AR-15 rifle. 960 1280

  

Potatoes frying alongside buffalo testicles in Sante Fe, New Mexico

Potatoes frying alongside buffalo testicles in Sante Fe, New Mexico

Potatoes frying alongside buffalo testicles in Santa Fe, NM. 960 1280

  

Meal of roasted beets, roasted buttercup squash, tilapia and green salad in New Mexico

Meal of roasted beets, roasted buttercup squash, tilapia and green salad in New Mexico

A sustainable Earthship meal of roasted beets, roasted buttercup squash, tilapia and green salad. 960 1280

  

Gutting prairie dogs and stuffing them with cedar leaves in New Mexico

Gutting prairie dogs and stuffing them with cedar leaves in New Mexico

Gutting prairie dogs and stuffing them with cedar leaves before cooking. 960 1280

  

Andrew enjoys an Earthship meal

Andrew enjoys an Earthship meal

Andrew and green architect Mike Reynolds enjoy a meal completely grown in an Earthship. 960 1280

  

Three kinds of mole in Sante Fe, New Mexico

Three kinds of mole in Sante Fe, New Mexico

Three kinds of mole for tasting at Epazote Restaurant in Santa Fe, NM. 960 1280

  

Jars of dried and fermented vegetables in Taos, New Mexico

Jars of dried and fermented vegetables in Taos, New Mexico

Jars of dried and fermented vegetables grown in a sustainable Earthship in Taos, NM. 960 1280

  

Freshly fried chicharrons in New Mexico

Freshly fried chicharrons in New Mexico

Freshly fried chicharrons made from small fatty pork pieces at the matanza in Los Lunas, NM. 960 1280

  

Andrew Zimmern, taos, new mexico

Andrew Zimmern, taos, new mexico

Andrew on site near the Earthship community in Taos, NM. 960 1280

  

Photos

Andrew Zimmern at the Nicaraguan restaurant Fritanga Montelimar in Miami

Andrew Zimmern at the Nicaraguan restaurant Fritanga Montelimar in Miami

Andrew Zimmern at the Nicaraguan restaurant Fritanga Montelimar, where he sampled vigoron (a boiled yucca, fried pork skin and cabbage), as well as nacatamales (corncakes) and lengua (beef tongue). 960 1280

  

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron preparing the catch of the day

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron preparing the catch of the day

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron preparing the catch of the day at Michael's Genuine restaurant in Miami. 960 1280

  

Andrew with a pufferfish off the coast of Marathon, FL

Andrew with a pufferfish off the coast of Marathon, FL

Andrew with a pufferfish off the coast of Marathon, FL. 960 1280

  

A close-up of a tasty dish of wreckfish at Michael's Genuine restaurant

A close-up of a tasty dish of wreckfish at Michael's Genuine restaurant

A close-up of a tasty dish of wreckfish at Michael's Genuine restaurant. 960 1280

  

The prepared pig for roasting in the La Caja China box in Miami

The prepared pig for roasting in the La Caja China box in Miami

The prepared pig for roasting in the La Caja China box, a metal-lined cooking box that's used in many Cuban communities. 960 1280

  

Andrew with chef Michelle Bernstein in Miami

Andrew with chef Michelle Bernstein in Miami

Andrew with chef Michelle Bernstein at the Cuban restaurant El Palacio de los Jugos in Miami. 960 1280

  

Fresh lobster caught off the coast of Marathon, Florida

Fresh lobster caught off the coast of Marathon, Florida

Fresh lobster caught off the coast of Marathon, FL. 960 1280

  

Andrew and the fishermen eat their freshly caught raw lobster

Andrew and the fishermen eat their freshly caught raw lobster

Andrew and the fishermen eat their freshly caught raw lobster off the coast of Marathon, FL. 960 1280

  

72-hour braised short rib at the Cobaya (underground dinner) at Azul restaurant in Miami

72-hour braised short rib at the Cobaya (underground dinner) at Azul restaurant in Miami

Picture of a 72-hour braised short rib at the Cobaya (underground dinner) at Azul restaurant in Miami. 960 1280

  

A plate of stone crab claws at the famous Joe's Stone Crab in Miami

A plate of stone crab claws at the famous Joe's Stone Crab in Miami

A plate of stone crab claws at the famous Joe's Stone Crab restaurant in Miami Beach. 960 1280

  

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron with the catch of the day at Michael's Genuine restaurant in Miami

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron with the catch of the day at Michael's Genuine restaurant in Miami

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron with the catch of the day at Michael's Genuine restaurant in Miami. 960 1280

  

Plate of Braised local wreckfish in a Spanish stew with chorizo, octopus and shrimp

Plate of Braised local wreckfish in a Spanish stew with chorizo, octopus and shrimp

Braised local wreckfish in a Spanish stew with chorizo, octopus and shrimp caught off the coast of Florida, as well as saffron aioli and crostini. 960 1280

  

Andrew orders ice cream from the Aphrodisiac Ice Cream truck in Miami

Andrew orders ice cream from the Aphrodisiac Ice Cream truck in Miami

Andrew orders ice cream from the Aphrodisiac Ice Cream truck in Miami. 960 1280

  

Andrew eats at Joe's Stone Crab restaurant in Miami

Andrew eats at Joe's Stone Crab restaurant in Miami

Andrew eats at Joe's Stone Crab restaurant in Miami. 960 1280

  

Rice and beans at El Palacio de los Jugos in Miami

Rice and beans at El Palacio de los Jugos in Miami

Rice and beans at El Palacio de los Jugos in Miami. 960 1280

  

Andrew Zimmern stands in a field of corn in Iowa

Andrew Zimmern stands in a field of corn in Iowa

Andrew Zimmern, a seasoned chef, author, TV host and James Beard Foundation Award winner, finds himself in the cornfields of Iowa for the new season of Bizarre Foods America. 960 1280

  

Andrew Zimmern at Ben's Chili Bowl in Washington DC

Andrew Zimmern at Ben's Chili Bowl in Washington DC

Andrew Zimmern digs into an out-of-this-world, delicious chili dog at Ben's Chili Bowl on DC's famous U Street. 960 1280

  

Close-up picture of blue Maryland crabs

Close-up picture of blue Maryland crabs

Freshly steamed blue crabs caught in the Chesapeake Bay, outside of Baltimore. 960 1280

  

Andrew at Common Good City Farm in Washington DC

Andrew at Common Good City Farm in Washington DC

Andrew assists in harvesting greens at Common Good City Farm in DC's LeDroit Park. 960 1280

  

Close-up picture of a smoked pig in Iowa

Close-up picture of a smoked pig in Iowa

Hot off the pig spit is an Iowa Swabian Hall (cross-bred in Iowa from a Russian wild boar), cooked to perfection. 960 1280

  

Andrew Zimmern with pigs in Iowa

Andrew Zimmern with pigs in Iowa

Andrew poses with some pigs as they chow down on healthy greens at Rustik Rooster Farm in Waverly, IA. 960 1280

  

Braised elk tongue in Oregon

Braised elk tongue in Oregon

Braised elk tongue with potato gnocchi courtesy of Lincoln Restaurant chef Jenn Louis in Portland, OR. 960 1280

  

Andrew Zimmern at Black Earth Meats in Wisconsin

Andrew Zimmern at Black Earth Meats in Wisconsin

Andrew assists on the cut floor at Black Earth Meats in Black Earth, WI. 960 1280

  

Close-up picture of fish-in-the-guts in Wisconsin

Close-up picture of fish-in-the-guts in Wisconsin

A Wisconsin tradition: fish-in-the-guts prepared by cooking whole whitefish in their own fat. 960 1280

  

Andrew Zimmern poses with a sea cucumber in Alaska

Andrew Zimmern poses with a sea cucumber in Alaska

Andrew, with sea cucumber (of the Dr. Seuss variety) in Alaska. 960 1280

  

Picture of a lake with the Sitka Harbor in Alaska

Picture of a lake with the Sitka Harbor in Alaska

The best of both worlds: The mountains create a beautiful backdrop at Sitka Harbor in Alaska. 960 1280

  

Desert in a coconut shell in Chicago

Desert in a coconut shell in Chicago

Chicago’s Next restaurant's "Taste of Thailand" dessert was served in a coconut shell. 960 1280

  

Andrew Zimmern at Publican Quality Meats in Chicago

Andrew Zimmern at Publican Quality Meats in Chicago

Andrew gets a behind-the-scenes tour of Publican Quality Meats' basement butcher shop, which serves all of chef/restaurateur Paul Kahan's famed restaurants around Chicago. 960 1280

  

Andrew Zimmern eats at Bruce's Bar in Severance Colorado

Andrew Zimmern eats at Bruce's Bar in Severance Colorado

Andrew dives into a tri-plate of buffalo, turkey and bulls' balls (Rocky Mountain oysters) at Bruce's Bar in Severance, CO, outside of Denver. 960 1280

  

Skinned jackrabbit on a rock in Denver

Skinned jackrabbit on a rock in Denver

Fresh meat of a jackrabbit is prepped before grilling in Denver. 960 1280

  

Andrew Zimmern holds an eel in San Francisco

Andrew Zimmern holds an eel in San Francisco

Andrew comes face to face with a monkeyface eel at the Golden Gate Bridge in San Francisco. 960 1280

  

Faroe Island Langoustines

Faroe Island Langoustines

The finest langoustines in the world come out of the waters around the Faroe Islands. 960 1280

  

Dried Cod Head in Faroe Islands

Dried Cod Head in Faroe Islands

Dried cod head that will be boiled down and served in a soup with carrots and horse mussels. 960 1280

  

Beauty of the Faroe Islands

Beauty of the Faroe Islands

The Faroe Islands offer some of the finest views and most unusual architecture in all of Scandinavia. 960 1280

  

"In the windswept village of Gásadalur, the turnips come out of the ground tasting like pears. I kid you not!" - Andrew Zimmern 960 1280

  

Cutlery in the Faroe Islands

Cutlery in the Faroe Islands

Faroe Islands food scientist Leif Sørensen has good taste when it comes to his cutlery. 960 1280

  

Homemade Faroese Seafood

Homemade Faroese Seafood

"My crew and I chowing down on some insane Faroese seafood at a dinner party at Marni Simonsen's house." - Andrew Zimmern 960 1280

  

Langoustine Love in the Faroe Islands

Langoustine Love in the Faroe Islands

"I got a little face time with the most prized, delicate and expensive langoustines on the planet." - Andrew Zimmern 960 1280

  

Wetsuit Ready for Faroe Island Waters

Wetsuit Ready for Faroe Island Waters

Brrrr! A specialized rubber dry suit is a necessity when diving for horse mussels in the Faroe Islands. 960 1280

  

Patrolling the Waters of Hvannasund

Patrolling the Waters of Hvannasund

Patrolling the waters near Hvannasund in the Faroe Islands.  960 1280

  

Heading Out to Sea

Heading Out to Sea

"We all head to sea on a hunt for fulmar, a small young gull that the Faroese find pretty darn tasty. I agree." - Andrew Zimmern 960 1280

  

Fulmar for a Traditional Faroese Supper

Fulmar for a Traditional Faroese Supper

"This fulmar is the main dish in a traditional Faroese boiled supper that dates back centuries." - Andrew Zimmern 960 1280

  

Fresh Fulmar Plucking

Fresh Fulmar Plucking

"After a morning at sea, I got a lesson in fresh fulmar plucking from local fisherman Martin Simonsen." - Andrew Zimmern 960 1280

  

Dumplings and Potatoes

Dumplings and Potatoes

Bread dumplings and potatoes join a plate of salted, boiled fulmar. 960 1280

  

Fermented Lamb's Head

Fermented Lamb's Head

"Yup, that's a freshly torched, fermented lamb's head to be boiled and eaten at Bara Joenson’s house." - Andrew Zimmern 960 1280

  

Fermented Lamb's Head

Fermented Lamb's Head

Boiled lamb's head and organs for a family meal at the Joenson home in Gøta. 960 1280

  

Joenson Family Meal with Andrew Zimmern

Joenson Family Meal with Andrew Zimmern

"That’s me and a boiled lamb's head with 2 generations of the Joenson family." - Andrew Zimmern 960 1280

  

Village of Hvannasund

Village of Hvannasund

The strait near the picturesque village of Hvannasund. 960 1280

  

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