Bizarre Foods: Season 8 Pictures
Andrew Zimmern and the Poisonous Pufferfish
Andrew Zimmern shows a puffed up pufferfish, the second most poisonous creature on the planet, just pulled from the Pacific Ocean off the coast of Okinawa.
Andrew Zimmern in Okinawa
Yoshiko Nakamura and her friends welcome Andrew Zimmern to Okinawa (and Yoshiko's kitchen).
One of Andrew Zimmern's favorite dishes, tuna eyes, is prepared by Izakaya Payao in Okinawa.
Okinawa's Izakaya Hanazumi serves up sea grapes, known as umi budo in Japanese.
Aged for one year and six months in Okinawa's Kin Cave, Tofu-yo is considered a delicacy.
Okinawa's Kin Cave
Andrew Zimmern's Okinawa hosts lead him far underground in Kin Cave to see the awomari and tofu-yo aging within.
Sea Snake Eggs
Andrew Zimmern shows off one of the three last specially smoked poisonous sea snake eggs in the world at Kana restaurant in Okinawa.
Poisonous Sea Snake Soup
The chef at Kana restaurant in Okinawa uses the eggs to make a bowl of irabu jira, poisonous sea snake soup.
Pig's Blood Stew
Hisamatsu in Okinawa serves up pig's blood stew.
Chiragaa in Okinawa
Naha's Makishi Market in Okinawa offers chiragaa, the skin from a pig's face.
Andrew Zimmern in Shanghai
The Bund River and its stunning downtown skyline are a must see on any tour of Shanghai.
Breakfast in Shanghai
A traditional Shanghai breakfast includes a bowl of savory soy milk, dressed with soy, vinegar, pickled radishes, dried shrimp and cilantro.
Sister Wang's Delicacies
Andrew Zimmern and guide Jenny Gao explore an 18-course feast cooked by Sister Wang, one of Shanghai's best and least known cooks.
Salted, Dried and Rehydrated Sea Eel
Served with black vinegar, rehydrated sea eel is a local delicacy prepared by Sister Wang in Shanghai.
Fresh squid, braised in vinegar and soy, is another one of Sister Wang's special creations.
Fresh Softshell Turtle
Sister Wang infuses her softshell turtle with rock sugar and soy.
Pickled Duck Tongues
Pickled duck tongues are a delicacy in Shanghai's First Food Hall, a treasure trove of fresh and prepackaged foods in the heart of downtown.
Andrew Zimmern and guide Jenny Gao explore the ancient water town of Zhujiajiao on the outskirts of Shanghai.
Zhujiajiao, Shanghai's Ancient Water Town
Andrew Zimmern and guide Jenny Gao dig into a feast of locally sourced delights in the ancient water town of Zhujiajiao on the outskirts of Shanghai.
Shanghai's Seafood Specialties
Whole freshwater lake fish, wok fried at extreme temperatures to create a perfect crunch, are a staple of Zhujiajiao.
Fried Stinky Tofu
Fried stinky tofu is a street food favorite on the streets of Zhujiajiao.
Andrew Zimmern Goes Fishing
A bamboo rake and net are the only tools necessary for successful snail fishing near Shanghai.
Andrew Zimmern in Senegal
Andrew Zimmern and his guide, Chef Mame Hughes, walk the streets just outside Dakar, Senegal, in the shadow of the 160-foot tall bronze African Rennaissance Monument.
Dakar, Senegal, on the Cap-Vert peninsula, the westernmost region of mainland Africa, is believed to have been settled as early as the 15th Century.
Senegal's Salt Production
Senegal is the largest producer of salt in Africa, mining roughly 45,000 tons a year at locations like Lake Retba.
Salt Pulling from Lake Retba
Andrew Zimmern and Oumy Diaw await the haul of harvester Jean Preira, who spends up to seven hours a day pulling salt from the bottom of Lake Retba, Senegal.
Dakar's Soumbedioune Fish Market
Andrew Zimmern and Chef Mame Hughes buy fresh thioff, or grouper, for the classic Senegalese fish and rice dish Thieboudieune at Soumbedioune Fish Market in Dakar.
How Fish Turns into Kethiakh
Maggots are a natural part of the process of turning salted and sundried sardinella fish into kethiakh, a main export to neighboring West African countries around Joal, Senegal.
Communal Eats in Senegal
As in many parts of Africa, meals like the classic fish and rice dish thieboudieune are served in communal plates in Senegal.
Andrew Zimmern in Madrid
Andrew Zimmern and his guide explore the streets near Madrid's Puerta del Sol.
Revered as a Spanish delicacy for centuries, tiny eels, or angulas, are now fashioned from fish like haddock as a result of overfishing.
Percebes, otherwise known as gooseneck barnacles, are a Spanish delicacy harvested from the rocks in the north of the country.
Fried Suckling Pig Head
Fried suckling pig head is one of the specialty tapas snacks at La Tasqueria de Javi Estevez in central Madrid.
Andrew Zimmern samples Chef Javier Bonet's Yakuza Bonbon, a mindblowing combination of seared steak, beetroot "blood," green tea and black garlic.
Snail Stew with ...
A major flavoring agent in Amadeo Lazaro's bowls of snail stew are the zarajos, braided lamb intestines.
A Special Kind of Pasta in Madrid
Diverxo Chef David Munoz's carbanara "pasta" of Spanish angula eels is cooked in tandoori yogurt and topped with trout roe, coffee, rice paper and basil.
Spanish Blood Sausage
Pilar Apariciocalle shows Andrew Zimmern the proper technique for boiling morcilla, spanish blood sausage, to ensure it doesn't explode.