Rick Stein heads east from Oaxaca to the Yucatan Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.
Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.
Rick Stein visits the Mexican capital to sample the Aztec cuisine.
Sweet brown shrimp flounder fresh salmon oysters scallops.
Pilchards, bream, ormer and cockles with lavarbread.
Rick Stein searches for herring along the northeast coast of Scotland.
Rick visits America, Naples and the UK in Whitby, with good old English fish and chips in the final episode.
Rick goes to Hua Hin in Thailand, where he spends time in local markets talking to locals about various types of food in Cornwall, he fries fish and jazzes it up with red curry and steamed jasmine rice.
Chesapeake Bay in the U.S., cooking traditional oyster dishes.
Seafood king Rick travels to Queensland, Australia.
A spicy shark vindaloo and the making of an authentic dhal with lentils.
Rick's off to Galicia in Spain to sample some rare shellfish.
Rick catches turbot off the Cornish coast and cooks it with cider and cream.
Rick celebrates the abundance of seafood and the rich, colorful sauces of Naples.
Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.
For Mayday, Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese Rick goes out fishing with two friends and makes crab pasties for them.
Rick Stein uses the humble whelk to make a mouth-watering dish and prepares one of the sea's treasures -- bass.
A dish of crabmeat, wine and garlic.
Squid in red wine.
Fish tagine, monkfish tacos and some tangy Thai fishcakes.