Ep 6. Cold Blooded Creatures

In Bizarre Foods season 14 episode 6, viewers are taken on a journey through some of the world's most unique and unusual cold-blooded creatures. Host Andrew Zimmern brings his fearless and adventurous palate to this episode as he explores the flavors and textures of reptiles and amphibians from around the globe.

The episode begins in Japan, where Zimmern samples the infamous fugu fish. Known for its deadly toxins, fugu can only be prepared by licensed chefs who have undergone years of training. Despite its dangerous reputation, fugu is considered a delicacy in Japan, and Zimmern is eager to try it for himself.

Next, the show heads to the swamps of Louisiana, where Zimmern sets out in search of alligator. With a population of over 1.5 million alligators in the state, Louisiana is a mecca for gator hunters and fans of the reptilian delicacy. Zimmern meets up with a local alligator hunter who takes him on an exciting airboat ride through the bayou, in search of the perfect specimen.

Continuing on the theme of reptiles, Zimmern heads to China to sample snake. Considered a health food in Chinese culture, snake meat is said to be high in protein and low in fat. Zimmern tries several varieties of snake, including the highly venomous king cobra and the more mild-tempered rat snake.

The next stop on the episode is South Africa, where Zimmern meets with the indigenous Khoisan people, who have a long tradition of hunting and eating reptiles. Zimmern accompanies a group of Khoisan hunters as they track down a monitor lizard, one of the largest lizards in the world. The hunters use traditional hunting methods, including digging for the lizard's burrow and using dogs to flush it out.

The episode also features a visit to Vietnam, where Zimmern tries frog. Considered a delicacy in Vietnamese cuisine, frog is served in a variety of ways, including deep fried, stir-fried, and in soups. Zimmern also learns about the traditional methods of raising and harvesting frogs, including raising them in rice paddies.

The final stop of the episode is Mexico, where Zimmern samples iguana. Considered a delicacy in parts of Mexico and Central America, iguana meat is said to have a texture similar to chicken, but with a slightly gamy flavor. Zimmern tries iguana tacos, iguana soup, and even iguana eggs, which are said to be high in protein.

Throughout the episode, Zimmern dives deep into the culture and traditions of each location, learning about the history and significance of these cold-blooded creatures in the local cuisine. From the swamps of Louisiana to the jungles of South Africa, viewers are taken on a thrilling and exotic adventure through some of the world's most unusual foods.