Bizarre Foods: Season 8 Pictures

Go on a world tour of the most interesting eats from Senegal to Shanghai, as seen in season 8 of Bizarre Foods with Andrew Zimmern. 

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Lee Jones and Andrew Zimmern
Lee Jones and Andrew Zimmern

Lee Jones and Andrew Zimmern

Farmer Lee Jones and host Andrew Zimmern walk among the leafy greens grown at The Chef's Garden near Cleveland. 960 1280

  

The Chef's Garden

The Chef's Garden

Some of the fresh vegetables grown at The Chef's Garden. 960 1280

  

Heirloom Tomatoes

Heirloom Tomatoes

Farmer Lee Jones, Andrew and grower Jose Luis Flores compare varieties of heirloom tomatoes at The Chef's Garden. 960 1280

  

Greenhouse Tavern's Pig Head

Greenhouse Tavern's Pig Head

Andrew and chef Jonathan Sawyer examine the elements of Greenhouse Tavern's pig head. 960 1280

  

The Pig Head

The Pig Head

Chef Jonathan Sawyer's pig head in all its glory at Greenhouse Tavern. 960 1280

  

Greenhouse Tavern Duck

Greenhouse Tavern Duck

Chef Jonathan Sawyer's duck is plated at Greenhouse Tavern. 960 1280

  

Rock and Roll Hall of Fame and Museum

Rock and Roll Hall of Fame and Museum

Andrew strolls by the world-famous Rock and Roll Hall of Fame and Museum in Cleveland. 960 1280

  

Talking to the Family

Talking to the Family

Andrew talks with the family that owns the Cleveland-area icon, Ray's Sausage. 960 1280

  

House-Made Souse

House-Made Souse

Andrew and co-owner Leslie cut into house-made souse at Ray's Sausage. 960 1280

  

Yellow Perch

Yellow Perch

Whole yellow perch at Catanese Classic Seafood in Cleveland. 960 1280

  

Andrew and Dr. Phil Bass

Andrew and Dr. Phil Bass

Andrew and Dr. Phil Bass cut into freshly grilled steaks at Certified Angus Beef. 960 1280

  

Served in Hollow Bones

Served in Hollow Bones

Top-quality beef is served in hollow bones at Certified Angus Beef in Cleveland. 960 1280

  

Stages of Beef

Stages of Beef

Andrew compares stages of beef at Certified Angus Beef. 960 1280

  

Andrew Zimmern among produce in Lima
Andrew Zimmern among produce in Lima

Andrew Zimmern among produce in Lima

Andrew Zimmern and chef Gaston Acurio stand in a "sea" of fresh produce at Surquillo Market in Lima, Peru. 960 1280

  

Andrew Zimmern at Surquillo Market

Andrew Zimmern at Surquillo Market

Andrew checks out some grub at Surquillo Market. 960 1280

  

Crabs in Lima

Crabs in Lima

Fresh crabs on sale at Terminal Pesquero Fish Market in Lima. 960 1280

  

Giant Diablo (Devil Fish)

Giant Diablo (Devil Fish)

A giant diablo (devil fish) awaits Andrew at chef Gaston Acurio's La Mar Cebecheria in Lima. 960 1280

  

Giant Squid in Lima

Giant Squid in Lima

Andrew checks out a local vendor's giant squid and octopus selection at Terminal Pesquero Fish Market. 960 1280

  

Andrew Zimmern Looks at a Giant Amazon River Snail

Andrew Zimmern Looks at a Giant Amazon River Snail

Andrew and chef Pedro Miguel Schiaffino gaze fondly at a giant Amazon river snail. 960 1280

  

River Snail Dish

River Snail Dish

Andrew taste chef Pedro Miguel Schiaffino's Amazon River snail dish. The snail is chopped up and served in its own shell with tapioca and turmeric. 960 1280

  

Dead Cuy (Guinea Pig)

Dead Cuy (Guinea Pig)

Peruvian specialty cuy (guinea pig) is prepared at Chifa Ton Kin Sen in Lima's Chinatown. 960 1280

  

Andrew Zimmern at La Parada Market

Andrew Zimmern at La Parada Market

Andrew samples some of the local fare at La Parada Market. 960 1280

  

Andrew Zimmern with Chef Javier Wong

Andrew Zimmern with Chef Javier Wong

Andrew prepares sole ceviche with legendary chef Javier Wong. 960 1280

  

Andrew Zimmern in a Kitchen in Lima

Andrew Zimmern in a Kitchen in Lima

Andrew admires legendary chef Javier Wong's wok skills. 960 1280

  

Andrew Zimmern with Octopus on His Hands

Andrew Zimmern with Octopus on His Hands

The Pucusana octopus is known to be a stage 5 clinger. 960 1280

  

Andrew Zimmern eats oysters in Baltimore
Andrew Zimmern eats oysters in Baltimore

Andrew Zimmern eats oysters in Baltimore

Andrew eats oysters with Tim Blasko, who works security at Lexington Market in Baltimore. 960 1280

  

Blue crabs in Maryland

Blue crabs in Maryland

Freshly steamed blue crabs caught in the Chesapeake Bay. 960 1280

  

Andrew Zimmern at JM Clayton Seafood in Maryland

Andrew Zimmern at JM Clayton Seafood in Maryland

Andrew with Joe Brooks, fourth-generation owner of JM Clayton Seafood, a crab processing company in Cambridge, MD. 960 1280

  

Andrew Zimmern picks crabs at JM Clayton Seafood in Maryland

Andrew Zimmern picks crabs at JM Clayton Seafood in Maryland

Andrew learns to pick crabs from Sissy Cephas at JM Clayton Seafood. 960 1280

  

Andrew Zimmern with a arabbers (produce vendors) in Baltimore

Andrew Zimmern with a arabbers (produce vendors) in Baltimore

Andrew with one of the last arabbers (produce vendors) on the streets of Baltimore. 960 1280

  

A rice dish called dolsot bibimbap with octopus in Baltimore

A rice dish called dolsot bibimbap with octopus in Baltimore

The rice dish dolsot bibimbap with octopus, in Nam Kang, a Korean restaurant in Baltimore. 960 1280

  

Rockfish with local zucchini squash and tomato cooked in a fig leaf in Baltimore

Rockfish with local zucchini squash and tomato cooked in a fig leaf in Baltimore

Baltimore's Woodberry Kitchen chef and owner Spike Gjerde's creation -- rockfish with local zucchini squash and tomato cooked in a fig leaf. 960 1280

  

Fingerling potatoes, rockfish in fig leaf and soft-shell crab in Baltimore

Fingerling potatoes, rockfish in fig leaf and soft-shell crab in Baltimore

Andrew with chef and owner Spike Gjerde of Woodberry Kitchen about to taste fingerling potatoes, rockfish in fig leaf and soft-shell crab. 960 1280

  

homemade strawberry sherbet on butter cake and topped with local strawberry in Baltimore

homemade strawberry sherbet on butter cake and topped with local strawberry in Baltimore

At Woodberry Kitchen, a shot of homemade strawberry sherbet on butter cake and topped with local strawberry. 960 1280

  

Andrew Zimmern at Hollins Market in Baltimore

Andrew Zimmern at Hollins Market in Baltimore

Andrew in Baltimore's Hollins Market where they are picking up produce for an arabbing cart. 960 1280

  

Fish head at Faidley Seafood in Baltimore

Fish head at Faidley Seafood in Baltimore

They have a sense of humor at the fish cases at Faidley Seafood in Lexington Market in Baltimore. 960 1280

  

Korean barbecue at Shin Chon restaurant in Ellicott City

Korean barbecue at Shin Chon restaurant in Ellicott City

Andrew and guide Henry Hong enjoy Korean barbecue at Shin Chon restaurant in Ellicott City, MD. 960 1280

  

Ground beef at Lexington Market in Baltimore

Ground beef at Lexington Market in Baltimore

Fresh ground beef for sale at Lexington Market. 960 1280

  

Andrew Zimmern picks sorrel from the Five Seeds Farm in Baltimore

Andrew Zimmern picks sorrel from the Five Seeds Farm in Baltimore

Andrew assists in picking sorrel with chef Spike Gjerde and local farmer Denzel Mitchell of Five Seeds Farm, an urban farm in Baltimore. 960 1280

  

Potatoes at Five Seeds Farm in Baltimore

Potatoes at Five Seeds Farm in Baltimore

Fingerling potatoes harvested at Five Seeds Farm. 960 1280

  

Photos

Coconut Tree Grubs in Iquitos

Coconut Tree Grubs in Iquitos

In the heart of the Amazon jungle in Peru, locals harvest coconut tree grubs and sell them in the market skewered and charred over an open flame. These protein-rich grubs taste like crisp rolls of charred chicken skin if they are cooked properly. If not. they taste like pus bags filled with rotted digested wood. 960 1280

  

Hákarl in Iceland

Hákarl in Iceland

Really, the worst tasting foods are the fermented, spoiled ones like Hákarl. Made from the Greenland shark, the meat is poisonous when fresh, so in order to eat it, Icelanders let it spoil in the ground for months and then out in the elements for a few more to dry. It’s a revolting dish to many first timers; eating it without gagging is what separates the men from the boys. While the smell of the putrefied shark itself could make the faint-hearted ill, the taste is ultimately sweet, nutty and faintly fishy … if you like ammoniated wax. 960 1280

Andrew Zimmern  

Coral Worms in Samoa

Coral Worms in Samoa

Palolo are tiny, little worms that live in the coral reefs deep off the coast of Samoa in the trenches of the Pacific. They come out of the coral every few years when the atmospheric conditions are right and the locals scoop them off the surface and eat them plain, sautéed or as a spread on bread. It tastes like liver fermented in salt water, but that doesn’t do the bright blue color very much justice. 960 1280

Andrew Zimmern  

Fermented Skate in Korea

Fermented Skate in Korea

Both adored and despised in South Korea, fermented skate, or hongeo, has the distinct odor of hospital-floor cleaner mixed with glue solvent.  Mostly served “raw,” the pungent fish is seeing a resurgence in popularity. Be prepared to smell like an outhouse after leaving a restaurant that serves the delicacy -- it’s the price you pay, but it’s worth it. 960 1280

Andrew Zimmern  

Giant Sea Squirt in Santiago Chile

Giant Sea Squirt in Santiago Chile

Found off the coast of Chile, these giant sea squirts called pyura are the size of basketballs. They're sliced open with a serrated sword to reveal the little throbbing corpuscles that live inside the spongy, rock-like carapace. They taste of pure iodine dipped in fish oil, but with a squirt of lemon they are transformed into deliciousness. Culinary alchemy at its finest. 960 1280

Andrew Zimmern  

Horse-Rib-and-Rectum Sausage in Kazakhstan

Horse-Rib-and-Rectum Sausage in Kazakhstan

People in Kazakhstan eat every conceivable part of the horse, from the fat cap under the mane to the rectum. They don’t waste any part of the animal. One of the best things I tried at Almaty’s Green Bazaar was kazy, a horse sausage made from whole pieces of rib meat seasoned with garlic and salt, torn from the bone and stuffed into natural casings from the horse’s lowermost end, dried to cure and then smoked, resulting in a beautiful mix of meat and melt-in-your-mouth fat. Strange for some I guess, but delicious and very normal in Central Asia. 960 1280

Tito_Herrera  

Sea Cucumber in Alaska

Sea Cucumber in Alaska

The waters off of Sitka, AK, are ripe with exotic sea creatures such as octopus, sea cucumbers and abalone. Sea cucumber, when cooked correctly, is extraordinary. All it needs is a few minutes in a wok with a little soy sauce seasoning. The squishy creatures taste like lettuce-y sea vegetables with a bit of crunch, but mostly yielding a buttery texture. The trick is splitting them open, scraping the innards out, and then using a spatula to peel the “meat” off the rock-hard exoskeleton. 960 1280

Andrew Zimmern  

Tarantulas in Cambodia

Tarantulas in Cambodia

We are pre-conditioned in this country to think of tarantulas as scary and poisonous, belonging on Halloween decorations not dinner plates. But they taste great, reminding me of sweet and delicate crabs when they’re fresh. After digging them out of the ground, the tarantulas need to be defanged, washed and then scorched to remove the hair. In Cambodia, they’re deep fried, then wok sautéed with sugar, salt, chilies and garlic. They are superb when they're treated like lobster or crab, taken from their lair to the dinner table as quickly as possible. 960 1280

Andrew Zimmern  

Giraffe Weevils in Madagascar

Giraffe Weevils in Madagascar

Try these bugs blindfolded and you’d never know you were eating a beetle that looks like a Dr. Seuss creature. Sautéed in a bit of salty water and butter, they are tender morsels that taste like shrimp. This is the kind of bizarre food that would stop you in your tracks if placed in your hand. And they only live in this one place in the world. 960 1280

Andrew Zimmern  

Ensete in Ethiopia

Ensete in Ethiopia

Ensete is 1 of 2 species of vinifera in a special part of the “false banana” family. It’s also the name of the bread made with the pounded root ball of the same plant although it’s properly called kocho. The bread is made with a fermented paste of the root ball that’s buried underground for months to get its groove on. It’s treasured in Ethiopia as a super food, but it’s an acquired taste to say the least. 960 1280

  

A Successful Quail Hunt

A Successful Quail Hunt

Andrew Zimmern shows off his freshly bagged quail in Texas Hill Country. 960 1280

  

Texas Longhorns and Zebras

Texas Longhorns and Zebras

A herd of Texas longhorns and zebras roam the pastures of Koch Ranches outside San Antonio. 960 1280

  

Highlandettes of Lake Highlands High School

Highlandettes of Lake Highlands High School

Andrew and the Highlandettes of Lake Highlands High School in front of San Antonio's iconic Alamo, a former Roman Catholic mission and fortress. 960 1280

  

The Alamo

The Alamo

The Bizarre Foods film crew shoots a scene in front of the Alamo, the iconic site of the Battle of the Alamo in 1836. 960 1280

  

Bill Miller Bar-B-Que

Bill Miller Bar-B-Que

Andrew makes a pit stop at Bill Miller Bar-B-Que, a popular establishment in San Antonio for brisket. 960 1280

  

Cooking With Chef Johnny Hernandez

Cooking With Chef Johnny Hernandez

Andrew visits the home of chef Johnny Hernandez for some fresh grilled cecina tacos. Cecina is traditionally prepared with salt and dried by air, sun or smoking. 960 1280

  

Man's Best Friend

Man's Best Friend

Andrew meets a future quail-hunting dog in Texas Hill Country. 960 1280

  

Coturnix Quail Eggs

Coturnix Quail Eggs

Coturnix quail eggs, a Texas delicacy best sampled raw, from Diamond H Ranch. 960 1280

  

Brotherly Love at Diamond H Ranch

Brotherly Love at Diamond H Ranch

Andrew receives a kiss for luck from quail purveyor Chris Hughes at Diamond H Ranch. 960 1280

  

Beef Brain at Restaurant Gwendolyn

Beef Brain at Restaurant Gwendolyn

Andrew looks on as chef Michael Sohocki prepares ingredients for beef brain foie gras at Restaurant Gwendolyn. 960 1280

  

Meat of El Machito

Meat of El Machito

Chicken and goat skewered over an open fire at San Antonio's El Machito. 960 1280

  

Sampling Goat Innards at El Machito

Sampling Goat Innards at El Machito

Andrew prepares to sample grilled goat innards at Johnny Hernandez's restaurant El Machito. 960 1280

  

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

  

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