Bizarre Foods: Scuba Diving for Fresh Seafood in Croatia

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Andrew Zimmern travels to Croatia, an Eastern European country straight out of a storybook, where people are living and eating like their ancestors of a thousand years ago. With local chef Tatiana Ciciliani leading the way, Zimmern goes in search of ingredients for sea rock soup and samples stew made of monkfish intestines. An up-and-coming tourist hotspot, Croatia still features ancient tastes from roasted dormice and giant offal kebabs to baked rooster and grilled frog.

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