Whether you’re craving simply cooked Arctic char or Caribbean conch ceviche, embark on a culinary journey through a delightful array of seafood specialties from coastal communities worldwide. Our menu offers fresh, light, and summery options alongside fiery dishes like Singaporean chili crab and Sri Lankan fish curry.
Oysters, Japan
Japan’s oysters are a pinnacle of haute cuisine, served raw with a citrus garnish in its Michelin-starred restaurants. Izakayas, Japan’s gastropub-tapas bars, offer cooked oysters, sometimes wrapped in bacon, delivering a treat even for non-oyster enthusiasts.
Where to try it: Discover a variety of oyster dishes at Tokyo’s Manma Izakaya and Hiroshima’s Siki-Sai and Ekohiiki.
Arctic Char, Canada
Found in Canada’s Arctic waters, Arctic char is enjoyed fermented, dried, boiled, smoked, raw, and even frozen. Its fatty flesh, akin to trout, varies in flavor and scale color by season and environment.
Where to try it: Nordic and UK farmed Arctic char is available in the UK, with Canadian stock at select fishmongers.
Conch, Caribbean
Queen conch, a prized marine snail in the Caribbean, is used in salads, soups, fritters, and curries across the region. Overfishing concerns have prompted sustainable farming efforts.
Where to try it: Sample conch dishes in Nassau, such as conch fritters at Goldie’s Conch House.
Fish Curry, Sri Lanka
Sri Lanka’s fish curry, a national favorite, features varieties like kirata (mild) and mirisata (spicy). Coconut-based, it blends sour flavors with spices like garlic, pandan, and cumin.
Where to try it: Visit the Ceylon Curry Club in Colombo for exemplary fish curry.
Crawfish, Louisiana, US
Louisiana celebrates crawfish with festivals and traditional boils featuring sausage, corn, and potatoes. The crustacean stars in gumbo, po’ boy sandwiches, and seafood jambalaya.
Where to try it: Attend crawfish boils at local events like those hosted by Mrs. Rose’s B&B in Lafayette.
Matjessalat, Germany
Matjessalat, a north German staple, features young herring preserved in brine. Its creamy, oily flesh pairs well with apple, pickles, beetroot, and creme fraiche.
Where to try it: Der Kleine Heinrich Gasthaus in Glückstadt serves traditional matjessalat.
Chilli Crab, Singapore
Singapore’s hawker stalls buzz with the aroma of chili crab, a beloved dish combining sweet, spicy, and savory flavors. Served shell-on, it’s a messy delight.
Where to try it: Enjoy chili crab at Roland in Singapore, honoring its originator Cher Yam Tian.
Bacalhau, Portugal
Portugal’s love affair with bacalhau, dried salted cod, dates back to the Age of Discoveries. It’s used in a myriad of dishes, from baked cod to egg casseroles and rice dishes.
Where to try it: Explore bacalhau dishes at D’Bacalhau in Lisbon and sardines at Can The Can.
Green-Lipped Mussels, New Zealand
Green-lipped mussels are prized for their anti-inflammatory benefits and are enjoyed fresh along New Zealand’s coastline. They thrive in the clean, phytoplankton-rich seas.
Where to try them: Taste green-lipped mussels at The Mussel Pot in Havelock, dubbed the ‘mussel capital of the world’.
Fried Seafood, Symi
Symi’s Symiako garidaki, vibrant red prawns, are pan-fried and seasoned minimally to highlight their natural flavors. They are enjoyed whole, offering a crunchy texture and sweet sea taste.
Where to try it: Sample fried seafood at Taverna Haris in Gialos.
Continue exploring these global delicacies to savor the rich flavors and cultural heritage each dish brings to the table. Whether indulging in the robust spices of Sri Lankan fish curry or the delicate sweetness of Symiako garidaki, each bite promises a memorable culinary experience.