Bizarre Foods America Season 9 Episode 7 Baltimore and Chesapeake Bay

In Bizarre Foods America season 9 episode 7, host Andrew Zimmern travels to Baltimore and the Chesapeake Bay to explore the unique and diverse culinary traditions found in the region. With a focus on seafood, Zimmern dives right in, sampling everything from steamed blue crabs to oysters on the half shell to the infamous "trash fish" known as snakehead.

Zimmern's first stop is in Baltimore, where he tries the iconic Chesapeake Bay delicacy of steamed blue crabs. He visits a local seafood joint where he learns the proper way to crack open and eat the crabs. He also samples a Maryland-style crab cake, made with large chunks of crabmeat and very little filler.

Next, Zimmern heads to a local crab house to try another Chesapeake Bay specialty: soft-shell crabs. These are crabs that have recently molted, leaving their shells soft enough to be eaten whole. Zimmern tries them fried and also in a classic sandwich with lettuce and tomato.

Moving on from crabs, Zimmern visits a local oyster farmer out on the Chesapeake Bay. He learns about the importance of sustainable farming practices and then tries some of the freshest oysters he's ever had, shucked right off the boat.

Continuing his exploration of the Chesapeake Bay, Zimmern tries the controversial "trash fish" known as snakehead. This invasive species has taken over many of the Bay's waterways, but has also become a popular dish. Zimmern tries snakehead grilled and served with a side of crispy potatoes.

Leaving the Bay behind, Zimmern heads to a local bakery to try a sweet treat: Berger cookies. These cookies, which originated in Baltimore, are a chocolate lover's dream, with a thick layer of fudge icing on top.

Back in Baltimore, Zimmern stops by a vegan restaurant where he tries a meatless version of the city's famous pit beef sandwich. Using seitan instead of beef, this sandwich still packs a savory punch.

Finally, Zimmern visits a local seafood market where he learns about the importance of sustainability and supporting local fishermen. He tries some of the freshest scallops and clams he's ever had, served up raw and straight from the Chesapeake Bay.

Throughout his journey in Baltimore and the Chesapeake Bay, Zimmern celebrates the rich diversity of the region's culinary traditions. From the iconic seafood dishes to unique takes on classic favorites, there's something for everyone in this flavorful part of America.