Ep 3. Finland

In season 7 episode 3 of Bizarre Foods, host Andrew Zimmern travels to Finland to explore the unique cuisine of this Nordic country. From the bustling streets of Helsinki to the vast wilderness of Lapland, Zimmern samples a variety of dishes that showcase the flavors and traditions of Finnish cooking.

The episode begins in Helsinki, where Zimmern visits Kauppatori, the city's iconic marketplace. Here, he tries a classic Finnish breakfast of Karelian pasties, which are stuffed with rice porridge and served with egg butter. He also samples fried vendace, a small white fish that is a popular local snack.

Next, Zimmern heads to a traditional Finnish restaurant where he learns about the importance of rye bread in Finnish cuisine. He samples karjalanpaisti, a hearty meat stew that is slow-cooked for several hours over an open fire. He also tries a dessert made from cloudberry jam and whipped cream.

Throughout the episode, Zimmern explores the unique flavors and ingredients of Finnish cuisine. He samples smoked reindeer, which is a staple of the Sami culture in Lapland, as well as wild mushrooms and berries that are abundant in the Finnish countryside.

Zimmern also visits a Finnish sauna, where he learns about the tradition of löyly, or the steam that gives the sauna its heat. He tries smoked salmon that has been cooked using the heat of the sauna, and he even jumps into an icy lake for a traditional Finnish cold plunge.

The episode concludes with Zimmern taking part in a Finnish crayfish party, which is a beloved summertime tradition in Finland. The crayfish are served in a festive atmosphere, accompanied by bread, cheese, and schnapps.

Throughout the episode, Zimmern explores not only the flavors of Finnish cuisine but also the cultural traditions and history that have shaped it. From the bustling city streets to the peaceful wilderness of Lapland, Bizarre Foods offers a unique and fascinating look into the world of Finnish food.