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Fresh tuna fillets at International Marine Products in Los Angeles.

Raw tongue used for making the third course at Andrew's pop-up restaurant in LA.

Braised local wreckfish in a Spanish stew with chorizo, octopus and shrimp.

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon: the amuse-bouche at Andrew's pop-up restaurant.

The Deen Bros The Deen Bros. Lighter Beer Battered Fish and Chips Nutritional Information: (2 pieces of fish and 4 potato wedges): 306 Cal; 25 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 32 g Carb; 2 g Fiber; 1 g Sugar; 36 mg Calcium; 2 mg Iron; 674 mg Sodium; 49 mg Cholesterol

Andrew Zimmern gets a lobster in Marathon, Florida

curried goat with steamed callalou, a traditional Jamaican delicacy.

Moroccan Tride is a homemade pastry with “white kidneys” -- really lamb's testicles.

Andrew Zimmern fishes for opelu, also known as Japanese or South Pacific mackerel

Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron with the catch of the day at Michael's Genuine restaurant in Miami

Kamaboko: steamed fish paste. Tasty AND pretty