Ep 7. Monkfish Liver & Goat Heart

In season 12 episode 7 of Bizarre Foods, titled "Monkfish Liver & Goat Heart," host Andrew Zimmern travels to the rugged coastlines and rolling hills of Maine to explore the unique foods of the region. Known for its seafood delicacies, Maine offers a variety of unusual and adventurous eats, including the liver of the monkfish and the heart of the goat.

Zimmern starts his Maine food adventure in Portland, where he visits Eventide Oyster Co. to sample the monkfish liver. Described as being similar to foie gras, this dish is a delicacy in Asian cuisine but is relatively unknown and underutilized in the United States. Zimmern is excited to try it and sees first-hand how the prized organ is prepared by Chef Colin Kelly. The dish is served raw with soy sauce, ginger, and scallions on a slice of brioche bread, and Zimmern notes the buttery texture and rich flavor. The dish is so delicious that he can't help but go back for seconds.

Next, Zimmern heads to Topsham, Maine to visit a goat farm and learn about the farming practices used to produce high-quality goat meat. He meets the farm owner, Taryn Hammer, who shows him around the property and introduces him to the goats, including a pregnant one named Lucy. Hammer explains that goat is very lean and has a distinct flavor that is often compared to lamb or venison. But, unlike those meats, goat is often considered healthier and more environmentally sustainable. Zimmern gets a chance to try the goat meat, in the form of raw goat heart. It's sliced thin and served with a lemon vinaigrette. Zimmern admits that the natural flavor of the meat can be a bit strong but appreciates the tender, juicy texture.

Moving on from goat meat, Zimmern makes his way to Stonington, Maine and takes part in a lobster-fishing expedition with local lobsterman, Randy Durkee. The episode showcases the process of luring in lobsters with baited traps and sorting them out for sale. Zimmern samples the freshly caught lobsters on the porch of the Durkee family's home, enjoying a traditional New England lobster boil with melted butter, potatoes, and corn.

To round out his exploration of Maine's unique foods, Zimmern heads inland to Biddeford to visit Nuts + Bolts, a restaurant that specializes in serving dishes made with offal, the internal organs of animals that are often considered inedible or undesirable by most people. Zimmern meets with Chef Matt Ginn, who shows him his unique take on traditional dishes like clam chowder and meatballs using liver, tongue, and heart. Although initially hesitant to try some of these organ meats, Zimmern takes the plunge and admits to being pleasantly surprised by how the flavors and textures fit into the dishes.

In the end, Zimmern has a newfound appreciation for the underappreciated foods of Maine and the adventurous eaters who seek them out. He encourages viewers to step outside their food comfort zones and try something new and different.