Bizarre Foods Season 7 Episode 7 Sardina

In the seventh season of the popular travel and food show Bizarre Foods, host Andrew Zimmern journeys to diverse locales around the world to explore unique, offbeat, and sometimes downright strange cuisine.

In episode seven of season seven, titled "Sardina," Zimmern heads to the Mediterranean country of Portugal to take a deep dive into one of its most beloved and ubiquitous ingredients: sardines.

The episode kicks off with Zimmern arriving in the sunny coastal town of Setubal, which is known as the sardine-capital of Portugal. Here, he meets local fisherman who catch the small, oily fish in the nearby waters using traditional methods that have been honed over centuries.

Once the sardines are caught, Zimmern gets a chance to witness the intricate process of cleaning and preparing them for sale at the town's bustling fish market. He samples some of the freshest and tastiest sardines he's ever had, grilled to perfection with just a sprinkle of sea salt.

But the sardine-centric cuisine of Portugal goes far beyond just grilling them up whole. Zimmern sets out to explore the many creative ways that the fish is used in traditional dishes and modern fusion fare.

In Lisbon, he discovers a hole-in-the-wall eatery that serves up ginjinha, a cherry-flavored liqueur, with a side of sardine paste on bread. This combination might seem strange to some, but to locals, it's a beloved and quintessentially Portuguese snack.

Venturing away from the coast, Zimmern visits the Alentejo region, where he learns about a clever culinary practice called "carpaccio de sardinha." This dish involves curing the sardines in salt and herb rub and then thinly slicing them like sashimi. The result is a delicate, flavorful dish that highlights the natural umami of the fish.

Further east in the city of Coimbra, Zimmern discovers a more modern take on Portuguese sardine cuisine at a trendy tapas bar. Here, he samples sardine croquettes, a creative combination of crunchy fried coating and savory sardine filling.

But sardines aren't just a snack or small-plate ingredient in Portugal - they're also a cornerstone of the country's most celebrated dish: caldeirada. This hearty fish stew is made with a variety of fish, including sardines, and plenty of vegetables and spices to create a rich, complex flavor.

To get an authentic taste of caldeirada, Zimmern visits a fishing village on the coast and joins a group of local women as they whip up a steaming pot of the dish over an open fire. He marvels at the ingenuity of using sardines not only as a main ingredient but also as a flavor-boosting element in the broth.

Throughout the episode, Zimmern proves himself to be an intrepid and enthusiastic eater, trying everything from sardine-filled puff pastry to sardine ice cream. But he also takes care to highlight the cultural and historical significance of the humble fish and the many ways it has shaped Portuguese cuisine.

By the end of the episode, viewers will have gained a newfound appreciation for the versatility and importance of sardines in this beautiful and delicious corner of the world.