Samoa

View pictures from Andrew's trip to Samoa where he samples freshly caught yellowfin tuna, fruit bat, a "bowl of sea," and visits the Marketi Fou in Apia.

You Might Also Like

960 1280

  

Only the freshest seafood is prepared at Mizutani's. 960 1280

  

Fresh eel (left) and braised giant blue fin tuna eyes at Hafa Restaurant outside of the Tsukiji Market in Tokyo. 960 1280

  

Andrew samples some fresh seafood at Hakodate Restaurant in Tokyo. 960 1280

  

Sea Pineapple, wild on the right, farmed on the left. 960 1280

  

Andrew admires some Sea Pineapples with his host at Tsukiji Market in Tokyo. 960 1280

  

Live fresh water eels at the Tsukiji Market in Tokyo. 960 1280

  

Fresh giant blue fin eyes from the Tsukiji Market in Tokyo. 960 1280

  

Japan  8 Photos

Photos

8 Photos

960 1280

  

Only the freshest seafood is prepared at Mizutani's. 960 1280

  

Fresh eel (left) and braised giant blue fin tuna eyes at Hafa Restaurant outside of the Tsukiji Market in Tokyo. 960 1280

  

Andrew samples some fresh seafood at Hakodate Restaurant in Tokyo. 960 1280

  

Sea Pineapple, wild on the right, farmed on the left. 960 1280

  

Andrew admires some Sea Pineapples with his host at Tsukiji Market in Tokyo. 960 1280

  

Live fresh water eels at the Tsukiji Market in Tokyo. 960 1280

  

Fresh giant blue fin eyes from the Tsukiji Market in Tokyo. 960 1280

  

960 1280

  

Dinner at Mum's: Includes Fowl Zucati, Kingfish and other savory dishes. 960 1280

  

Andrew Zimmern on the way to Calangute Beach. 960 1280

  

A local butcher at the morning market in Candolim, Goa. 960 1280

  

Andrew Zimmern at the Calengute Ayurveda Center practicing yoga. 960 1280

  

11 Photos

960 1280

Picasa 2.7  

Andrew greets past guests and world famous chefs, Lawrence Keogh, Robert Gadsby and Tony Mantuano. 960 1280

  

Adlyn Adam Teoh and Andrew prepare braised pig's tongue with hair moss. 960 1280

  

Adlyn Adam Teoh can't believe all the foods she's about to try! 960 1280

  

Marjorie Johnson contemplates the best way to attack using chopsticks. 960 1280

  

Andrew holds down the porcupine, while Bill slices through the tough skin. 960 1280

  

World traveler and photographer Nana Chen talks about snot, her sweet potato starch-based dish. 960 1280

  

Zimmern's party guests pause their feast for a group photo. 960 1280

  

Stuffed porcupine prepared by Bill and Irma of the White Earth Native American Reservation. 960 1280

  

Tony Mantuano stuffed pig's foot sliced and ready to serve. 960 1280

  

Tony Mantuano's Italian Christmas recipe of stuffed pig's foot, or zampone. 960 1280

  

Follow Us Everywhere

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