Ep 2. Box Crab & Bull Kelp

In the second episode of Bizarre Foods season 12, host Andrew Zimmern travels to the Pacific Northwest to explore the unique flavors and cuisine of the region. Known for its abundance of seafood, Zimmern sets out to find the most unusual and adventurous dishes available.

One of his first stops is to hunt for Box Crab, which are known for their distinct flavor and rarity. Zimmern joins a local crabber on his boat and sets out to sea to find the elusive Box Crab. The crabber takes him to his secret spot, where Zimmern watches as the crab pots are pulled up filled with crabs. Zimmern learns the unique way the crabber catches his prey using a contraption called a "crab shooter." After the catch, Zimmern samples the crab meat, which he describes as sweeter than other varieties of crab.

Next, Zimmern travels to a remote island to harvest Bull Kelp, which is a type of seaweed that has been an important food source for the native people of the region for centuries. Zimmern meets with a local woman who teaches him how to properly harvest the kelp. He then takes the Bull Kelp to a local chef who shows him how to prepare it by boiling it in saltwater and then finishing it off with olive oil and a sprinkle of salt. The result is a unique and delicious dish that Zimmern describes as having a crunchy but chewy texture with a savory flavor that is reminiscent of the ocean.

Zimmern then visits a salmon hatchery where he watches as the salmon are raised in tanks and bred for their roe, known as salmon caviar. The caviar is a delicacy in the region and is harvested by gently massaging the eggs out of the salmon. Zimmern samples the caviar and comments on the unique bright orange color and the burst of flavor in his mouth.

Finally, Zimmern visits a local abalone farm, where he learns about the process of raising these mollusks for the market. He watches as the abalone are harvested and then samples them raw, which he describes as having a mild flavor with a slightly chewy texture. The abalone is then cooked and served to Zimmern in a dish called Abalone Poirier, which is a French preparation that consists of abalone sautéed in butter and served with a white wine sauce and mashed potatoes.

Overall, this episode of Bizarre Foods season 12 highlights the unique and diverse cuisine of the Pacific Northwest. From the flavorful Box Crab to the crunchy Bull Kelp and the delicate caviar and abalone, Zimmern showcases the variety of seafood available in the region and the skill and care that goes into harvesting it.