Ep 4. Alaska's Inside Passage

In season 9 episode 4 of Bizarre Foods with Andrew Zimmern, viewers are taken on a journey through Alaska's Inside Passage. This stunning region is home to some of the most unique foods in the world, and Zimmern is eager to try as many of them as possible.

The episode begins with Zimmern traveling by boat through the Inside Passage, admiring the rugged coastline and the abundance of wildlife. He visits several small towns along the way, each with its own unique culinary traditions.

One of the first stops on Zimmern's journey is Kake, a small Tlingit village known for its traditional smoked salmon. He meets with local fisherman who take him out into the bay to catch salmon using a traditional hand-held net. Zimmern dives deep into the local culture by learning how salmon is prepared and smoked, gaining insight into the importance of the fish to the Tlingit people.

Next, Zimmern travels to nearby Sitka to try another local delicacy - sea urchin. He meets with a diver who collects the spiny creatures from the ocean floor, then heads to a local eatery where the sea urchin is served up raw on the half shell. Zimmern is pleasantly surprised by the delicate, briny flavor, which he compares to oysters.

The episode then takes a turn as Zimmern heads to Haines, located in the northern part of the Inside Passage. The town has a large population of bald eagles, which are known to raid chicken coops in search of food. In response, a local farmer has started feeding the eagles fish heads in order to discourage them from preying on his chickens. Zimmern helps out by gathering fish heads and feeding them to the eagles himself, giving viewers a unique look at these impressive birds up close.

Zimmern's journey through the Inside Passage continues with a stop in Juneau, the capital of Alaska. Here, he visits a restaurant that serves up a local favorite - reindeer meat. The meat is lean and gamey, but Zimmern discovers that it's delicious when prepared correctly. The restaurant also serves up another Alaska staple - king crab - which Zimmern happily devours.

The final leg of Zimmern's journey takes him to Gustavus, a small town located on the edge of Glacier Bay National Park. Here, he visits a family-run oyster farm and helps harvest fresh oysters from the bay. The farm also grows a type of seaweed called bull kelp, which Zimmern tries for the first time. The flavor is salty and slightly sweet, and Zimmern notes that it would make a great addition to salads or as a snack on its own.

Throughout the episode, Zimmern showcases the unique culinary traditions of the Inside Passage, from smoked salmon to sea urchin to reindeer meat. He also offers insight into the cultural significance of these foods to the people who live in this remote region of Alaska. Viewers will come away with a new appreciation for the beauty and bounty of the Inside Passage, as well as a newfound sense of adventure when it comes to trying new and unusual foods.