Bizarre Foods: Newfoundland Pictures

Andrew Zimmern explores the easternmost part of North America in St. John's, Newfoundland. Go behind the scenes with Andrew to get his take on the food, people and amazing culture of Newfoundland.

Photos

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

Picasa  

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

Picasa  

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

Picasa  

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

Picasa  

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

Picasa  

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

  

15 Photos
Man shucks oysters

Man shucks oysters

The master shucker carefully displays food at Au Pied de Cachon Sugar Shack's oyster bar, located outside of Montreal. 960 1280

  

"Butcher shop, restaurant and a little slice of Beirut. You gotta go see what's cooking at Abu Elias in Montreal." ' Andrew Zimmern 960 1280

  

'I'm welcomed onto the ice at the Royal Montreal Curling Club.' ' Andrew Zimmern 960 1280

  

"After a morning of curling, a stew of pork knuckles is what's for lunch at the Royal Montreal Curling Club." ' Andrew Zimmern 960 1280

  

'The flavor of these roasted chickens only gets better when you reach the gnocchi and fois gras underneath at Au Pied de Cachon Sugar Shack.' ' Andrew Zimmern 960 1280

  

"Seal never looked or tasted so good." ' Andrew Zimmern 960 1280

  

'Lobster soufflé baked in its shell with pork and salmon maki rolls at the incredible Au Pied de Cachon Sugar Shack.' ' Andrew Zimmern 960 1280

  

'This season's sap from the maple trees is just starting to run.' ' Andrew Zimmern 960 1280

  

'It wouldn't be a meat party without suckling pig and beef on a spit.' ' Andrew Zimmern 960 1280

  

'Master Butcher Joshua Applestone makes the cut in preparation for the meat party.' ' Andrew Zimmern 960 1280

  

'Slow-roasted pork shoulder with root vegetables is one of the many courses served at Au Pied de Cachon Sugar Shack.' ' Andrew Zimmern 960 1280

  

'Montreal food writer Adam Gollner takes me to Abu Elias for a fantastic Lebanese lunch.' ' Andrew Zimmern 960 1280

  

'The lobster soufflé at Au Pied de Cachon Sugar Shack is amazing.' ' Andrew Zimmern 960 1280

  

"If a clown and Ben & Jerry had a love child, this dessert would be it." ' Andrew Zimmern 960 1280

  

'My Bizarre Foods team braves sub-zero weather to bring you only the very best television programming.' ' Andrew Zimmern 960 1280

  

The Hot List

Explore America’s most stunning scenery.
Join the conversation on Social Media!
Stay updated on the latest travel tips and trends.
Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.