Bizarre Foods with Andrew Zimmern Season 3 Episode 15 Surf It Up

In season 3 episode 15 of Bizarre Foods with Andrew Zimmern entitled "Surf It Up," host Andrew Zimmern travels to coastal areas to explore the wide range of exotic seafood available. From Virginia Beach to San Diego, viewers get a glimpse at unique seafood dishes that may not be commonly found on average restaurant menus.

Zimmern starts his journey in Virginia Beach, where he meets up with local seafood guru Bill Hanzlik. Together, they set out on a fishing expedition to catch the Chesapeake Bay blue crab. Zimmern learns about the traditional 'crab feast,' a long-standing communal tradition in the Chesapeake Bay region where locals gather to steam and pick crabs in a backyard party setting. During his time in Virginia, Zimmern also comes face to face with the American eel and tries it raw from the fisherman's net.

Next, Zimmern heads out west to explore the seafood scene in San Diego. He stops at El Pescador Fish Market, a family-owned and operated restaurant that specializes in Mexican-style seafood dishes. Zimmern samples their ceviche tostadas, which are made with octopus and clams raised on the restaurant's sustainable aquafarm.

In La Jolla, Zimmern meets with chef Chad White at his restaurant, Común Kitchen + Tavern. Chad demonstrates his take on a popular Mexican seafood dish called aguachile, which is made up of raw shrimp, chilies, and lime juice. Zimmern learns about the important role that the sea urchin plays in Southern California's seafood scene and even tries uni (sea urchin roe) for the first time.

Zimmern's journey wraps up in San Pedro, where he visits the San Pedro Fish Market and Restaurant for a glimpse of a different side of California's seafood scene. With over 70 years of history, the San Pedro Fish Market is a local institution. Zimmern takes advantage of their fishmonger's selection to sample a range of seafood dishes, from traditional clam chowder to the popular seafood cocktail el coctel de camarón.

Throughout the episode, Zimmern demonstrates his open-minded approach to exploring exotic foods and the cultures that produce them. He also highlights the ways in which coastal communities have made use of the wealth of seafood options available to them, from sustainable aquaculture to longstanding communal traditions. Fans of seafood, travel, and multicultural exploration will find plenty to enjoy in season 3 episode 15 of Bizarre Foods with Andrew Zimmern.