Ep 3. Virginia: Cicadas & Cownose Rays

In season 11 episode 3 of Bizarre Foods America, host Andrew Zimmern explores the culinary offerings of Virginia, specifically cicadas and cownose rays. The episode begins with Zimmern meeting up with a local chef who has been experimenting with cicadas in his dishes. Zimmern notes that cicadas are often seen as a nuisance insect but can actually be a sustainable source of protein.

The pair heads out to collect cicadas and prepare them for cooking. Zimmern tries cicada stir fry, cicada popcorn, and even cicada ice cream. While Zimmern is initially hesitant, he is ultimately impressed with the flavor and texture of the cicadas. Next, Zimmern heads to the Chesapeake Bay to learn about cownose rays. He meets with a fisherman who explains that the rays are often considered a pest because they feed on the oysters that the area is known for.

Zimmern takes part in a cownose ray tournament, where fisherman compete to see who can catch the most rays. He then joins a chef who specializes in preparing cownose ray dishes. Zimmern tries cownose ray “wing” tacos and ceviche. He notes the subtle taste of the meat and appreciates how it is a more sustainable option than traditional seafood choices.

Throughout the episode, Zimmern interviews locals about their relationship with cicadas and cownose rays. He learns about their cultural significance and how they are often used in traditional dishes. Zimmern also highlights the efforts of scientists and conservationists who are trying to protect these species and promote their culinary use in a sustainable way.

As always, Bizarre Foods America combines food, culture, and science in an engaging and informative way. This episode showcases the culinary diversity and sustainability initiatives of Virginia. Viewers will be fascinated by the unique dishes and cultural traditions explored in this episode.