Bizarre Foods America Season 3 Episode 10 Maine

In season 3 episode 10 of Bizarre Foods America, host Andrew Zimmern heads to the rugged state of Maine to discover the unique culinary traditions of this coastal region. Known for its lobster and blueberries, Maine also boasts a variety of lesser-known delicacies that Zimmern is eager to explore.

First, Zimmern meets up with a group of lobstermen to learn about the process of catching and cooking these prized crustaceans. He tries his hand at hauling in lobster traps and even gets to cook up some fresh lobster on a beachside fire. Next, Zimmern heads to a local restaurant to sample some classic Maine dishes, including steamed clams and a lobster roll.

Venturing further inland, Zimmern discovers the tradition of fiddlehead ferns, a type of wild fern that grows abundantly in the forests of Maine. He visits a family-owned farm to learn about the harvesting process and to taste the fiddleheads prepared in a variety of ways, including pickled and deep-fried.

Zimmern also visits a smokehouse that specializes in smoked eel, a delicacy that has been enjoyed in Maine for generations. He watches as the eels are caught, cleaned, and smoked over a wood fire, then samples the finished product served with crackers and cream cheese.

Another local specialty that Zimmern tries is called ploye, a type of thin pancake made from buckwheat flour and water. He visits a family-owned business that has been making ployes for over 60 years, watching as the batter is poured onto a griddle and flipped by hand. They serve the ployes with butter and maple syrup, and Zimmern declares them "absolutely delicious."

Finally, Zimmern heads out to sea to try his hand at scallop diving. He goes underwater with a team of divers to collect fresh scallops, then returns to the boat to shuck and cook them right on deck. The day's catch is served up with some local beers and a beautiful view of the rugged Maine coastline.

Throughout the episode, Zimmern showcases the unique beauty and cuisine of Maine. From the lobster traps to the fiddlehead ferns and smoked eels, he celebrates the hard work and traditions of the people who call this state home.