Hawaii

Andrew chats about candy with the local kids, learns the hula and the haka dance and tastes bizarre Hawaiian dishes, including pig intestines. Check out pictures from his trip to Hawai.

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Andrew Zimmern holds octopus bile sacs.
Andrew Zimmern holds octopus bile sacs.

Andrew Zimmern holds octopus bile sacs.

While at Tersty Treats in Honolulu, HI, Andrew holds up dried octopus bile sacs -- the raisin of ocean-going organ meats. It's all in a day's work on this show. 960 1280

  

Andrew in a Hawaii crack seed plant.

Andrew in a Hawaii crack seed plant.

Jade Food in Honolulu, HI, run by Deanne Ho, is the only Hawaiian company making the state's favorite snack food: crack seed, which is dried and re-dried fruit. 960 1280

  

Andrew examines tuna in Hawaii

Andrew examines tuna in Hawaii

Joe Ching, of Tersty Treats, shows Andrew aku tuna, the main ingredient of Palu, a poke, or fish salad. 960 1280

  

Andrew at fish market in Hawaii

Andrew at fish market in Hawaii

Andrew appreciates the bounty of the South Seas at a market in Honolulu's Chinatown. 960 1280

  

opah fish

opah fish

Fresh-caught opah, also known as moonfish, chills at Honolulu's United Fishing Agency auction. 960 1280

  

Andrew Zimmern tastes raw yellowtail

Andrew Zimmern tastes raw yellowtail

Andrew and local restaurant owner Chris Ghee visit the Oahu Market in Honolulu’s Chinatown to try raw yellowtail with scallion, soy and seaweed -- freshly harvested that morning. 960 1280

  

Andrew Zimmern searches for sea urchins

Andrew Zimmern searches for sea urchins

Andrew and local Kyle Napeahi scour the rocks for opihi shellfish and helmet urchins on Miloli'i Beach, off the coast of the Big Island of Hawaii. 960 1280

  

The Miloli'i coastline

The Miloli'i coastline

The Miloli'i coastline on the Big Island of Hawaii is the picture of remote and rugged beauty. 960 1280

  

Andrew Zimmern eats helmet urchins

Andrew Zimmern eats helmet urchins

Kyle, Andrew and Lei dig in to their oceanic afternoon snack of helmet urchin gonads. 960 1280

  

Tuna for auction at United Fish Agency

Tuna for auction at United Fish Agency

At the United Fishing Agency auction in Honolulu, HI, fish buyers can examine the complex layers of fresh-caught tuna to determine quality. 960 1280

  

Andrew Zimmern fished for opelu in Hawaii

Andrew Zimmern fished for opelu in Hawaii

Andrew fishes for opelu, also known as Japanese or South Pacific mackerel, with local fisherman Willie Kaupiko, his son Kai'imi and his grandson Keani. 960 1280

  

Fresh-caught opelu

Fresh-caught opelu

Fresh-caught opelu from the Miloli'i, HI, coast. 960 1280

  

Raw opelu

Raw opelu

Raw opelu -- salted, iced and marinated -- is a unique local favorite. 960 1280

  

Poi expert pounds taro root in Hawaii

Poi expert pounds taro root in Hawaii

Daniel Anthony is an expert at making poi, a traditional Hawaiian dish made by pounding the starchy taro root. 960 1280

  

Andrew Zimmern eats shave ice in Hawaii

Andrew Zimmern eats shave ice in Hawaii

Andrew talks with local children at Shimazu Shave Ice about Hawaii's favorite hot-weather snack. 960 1280

  

Raw octopus

Raw octopus

An early preparation of octopus, or tako, topped with octopus bile, served at Tersty Treats in Honolulu, HI. 960 1280

  

Photos

Andrew Zimmern holds octopus bile sacs.

Andrew Zimmern holds octopus bile sacs.

While at Tersty Treats in Honolulu, HI, Andrew holds up dried octopus bile sacs -- the raisin of ocean-going organ meats. It's all in a day's work on this show. 960 1280

  

Andrew in a Hawaii crack seed plant.

Andrew in a Hawaii crack seed plant.

Jade Food in Honolulu, HI, run by Deanne Ho, is the only Hawaiian company making the state's favorite snack food: crack seed, which is dried and re-dried fruit. 960 1280

  

Andrew examines tuna in Hawaii

Andrew examines tuna in Hawaii

Joe Ching, of Tersty Treats, shows Andrew aku tuna, the main ingredient of Palu, a poke, or fish salad. 960 1280

  

Andrew at fish market in Hawaii

Andrew at fish market in Hawaii

Andrew appreciates the bounty of the South Seas at a market in Honolulu's Chinatown. 960 1280

  

opah fish

opah fish

Fresh-caught opah, also known as moonfish, chills at Honolulu's United Fishing Agency auction. 960 1280

  

Andrew Zimmern tastes raw yellowtail

Andrew Zimmern tastes raw yellowtail

Andrew and local restaurant owner Chris Ghee visit the Oahu Market in Honolulu’s Chinatown to try raw yellowtail with scallion, soy and seaweed -- freshly harvested that morning. 960 1280

  

Andrew Zimmern searches for sea urchins

Andrew Zimmern searches for sea urchins

Andrew and local Kyle Napeahi scour the rocks for opihi shellfish and helmet urchins on Miloli'i Beach, off the coast of the Big Island of Hawaii. 960 1280

  

The Miloli'i coastline

The Miloli'i coastline

The Miloli'i coastline on the Big Island of Hawaii is the picture of remote and rugged beauty. 960 1280

  

Andrew Zimmern eats helmet urchins

Andrew Zimmern eats helmet urchins

Kyle, Andrew and Lei dig in to their oceanic afternoon snack of helmet urchin gonads. 960 1280

  

Tuna for auction at United Fish Agency

Tuna for auction at United Fish Agency

At the United Fishing Agency auction in Honolulu, HI, fish buyers can examine the complex layers of fresh-caught tuna to determine quality. 960 1280

  

Andrew Zimmern fished for opelu in Hawaii

Andrew Zimmern fished for opelu in Hawaii

Andrew fishes for opelu, also known as Japanese or South Pacific mackerel, with local fisherman Willie Kaupiko, his son Kai'imi and his grandson Keani. 960 1280

  

Fresh-caught opelu

Fresh-caught opelu

Fresh-caught opelu from the Miloli'i, HI, coast. 960 1280

  

Raw opelu

Raw opelu

Raw opelu -- salted, iced and marinated -- is a unique local favorite. 960 1280

  

Poi expert pounds taro root in Hawaii

Poi expert pounds taro root in Hawaii

Daniel Anthony is an expert at making poi, a traditional Hawaiian dish made by pounding the starchy taro root. 960 1280

  

Andrew Zimmern eats shave ice in Hawaii

Andrew Zimmern eats shave ice in Hawaii

Andrew talks with local children at Shimazu Shave Ice about Hawaii's favorite hot-weather snack. 960 1280

  

Raw octopus

Raw octopus

An early preparation of octopus, or tako, topped with octopus bile, served at Tersty Treats in Honolulu, HI. 960 1280

  

Andrew Zimmern goes duck hunting in Houston.

Andrew Zimmern goes duck hunting in Houston.

Andrew and Bryan Caswell, chef and owner of the Reef restaurant in Houston, search the morning skies of Galveston Bay for duck. It's what's for lunch. 960 1280

  

Andrew Zimmern tailgates in Houston.

Andrew Zimmern tailgates in Houston.

Andrew tailgates Texas style at Reliant Stadium before a Houston Texans game. Meet his new friend -- a slow-roasted steer head. 960 1280

  

Andrew Zimmern searches for shellfish in Hawaii.

Andrew Zimmern searches for shellfish in Hawaii.

Off the coast of Miloli’i Beach in Hawaii, Andrew and local Kyle Napeahi scour the rocks for tiny shellfish called opihi and get a taste of fresh helmet urchins. 960 1280

  

Andrew Zimmern examines taro in Hawaii.

Andrew Zimmern examines taro in Hawaii.

Daniel Anthony pounds taro for a living. He and Andrew examine the starchy root before it is transformed into Hawaii’s traditional dish, poi. 960 1280

  

Andrew Zimmern eats Vietnamese food in St. Louis.

Andrew Zimmern eats Vietnamese food in St. Louis.

Vietnamese cuisine is a great gateway for adventurous eating, and Andrew sampled some of the best in St. Louis at Farmhaus. 960 1280

  

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Grbic Restaurant in St. Louis’ Little Bosnia serves house-made cevapi, minced-beef sausages that are a staple of Bosnian cuisine. 960 1280

  

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

While in Providence, RI, Andrew samples chef Matt Jennings’ grilled mackerel covered in a blanket of miso garlic confit sauce with fresh greens. Jennings is the owner of Farmstead. 960 1280

  

Andrew Zimmern goes fishing in Rhode Island.

Andrew Zimmern goes fishing in Rhode Island.

Andrew goes fishing for quahogs in Potter Pond, an estuary in Matunuck, RI. The hard clams are on the menu at Matunuck Oyster Bar, owned by chef Perry Raso. 960 1280

  

Andrew Zimmern tastes man-made meat in Providence, RI.

Andrew Zimmern tastes man-made meat in Providence, RI.

Is it monkfish or meat? The Johnson & Wales culinary program in Providence, RI, has transformed monkfish, once known as a trash fish, into something totally new through hi-tech cooking techniques. Monkfish and strips of ham are bound together with a chemical binding agent to create a new meat that doesn't exist in nature. Andrew tasted it, of course. 960 1280

  

Andrew Zimmern stops for crawfish in Louisiana.

Andrew Zimmern stops for crawfish in Louisiana.

Steamed crawfish at Louisiana roadside seafood shack, Casanova's Seafood, in St. Bernard, LA. 960 1280

  

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Chef John Besh cooks up a mean gumbo for Andrew at one of his many restaurants, La Provence in New Orleans. 960 1280

  

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

The quintessential Alabama plate of BBQ at Miss Myra’s in Vestavia Hills, AL: Hickory-smoked chicken, coleslaw, potato salad and banana pudding for dessert. 960 1280

  

Andrew Zimmern inspects pig innerds in Birmingham, AL.

Andrew Zimmern inspects pig innerds in Birmingham, AL.

At a pig processing plant outside Birmingham, AL, Andrew watches plant worker Brian Sapp remove the liver from the "pluck" of internal pig organs. 960 1280

  

Andrew Zimmern caught shellfish in St. Croix.

Andrew Zimmern caught shellfish in St. Croix.

Spotted trunkfish, also known as shellfish in St. Croix, caught by Andrew and Captain Thomas Daley. Andrew says the taste is unbelievable! 960 1280

  

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Spear fishing is very popular on St. Croix in the US Virgin Islands, so Andrew grabs a spear to try his hand at the sport … and catch lunch! 960 1280

  

Andrew Zimmern tries suckling pig in Queens, NY.

Andrew Zimmern tries suckling pig in Queens, NY.

Fresh suckling pig at Muncan Meat Corp. in Queens, NY, waits to be carved up and served fresh to customers. 960 1280

  

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew and Jason Wang pull traditional-style longevity noodles at Wang’s X'ian Famous Foods in Queens, NY. 960 1280

  

Andrew Zimmern rides with cowboys in Los Angeles.

Andrew Zimmern rides with cowboys in Los Angeles.

Did you know there were cowboys in Compton? Andrew rides with an LA ranching family at Richland Farms before sitting down to a Mexican farm feast. 960 1280

  

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Too big for this picture (or your mouth): The Whipper Burger at Hawkins House of Burgers in LA is loaded with pastrami, cheese and a butterflied hot link. 960 1280