15 Seafood Specialties Worth Traveling For
Discover coastal ingredients, dishes, and experiences around the world that will inspire your next culinary adventure. Whether it’s simply cooked Arctic char or Caribbean conch ceviche, explore a bountiful catch of seafood specialties from coastal communities around the globe. Our menu is fresh, light, and summery, but it also includes some fiery options, including Singaporean chilli crab and Sri Lankan fish curry.
1. Oysters, Japan
To many, oysters epitomize haute cuisine, especially in Japan, where they are a staple in Michelin-starred restaurants and izakayas alike. In Japan, oysters are served cooked and raw, often wrapped in bacon or breadcrumbed and deep-fried. Hiroshima is the largest domestic producer, with many families cooking them in winter hotpots.
Where to try it: Tokyo’s Manma Izakaya, Hiroshima’s Siki-Sai and Ekohiiki, and Tokyo’s Wabu.
2. Arctic Char, Canada
Across Canada’s Arctic north, Arctic char is a staple, enjoyed fermented, dried, boiled, smoked, raw, or frozen. This hardy fish, part of the salmon and trout family, thrives in Canada’s freezing waters and is celebrated for its succulent, fatty flesh.
Where to try it: Canadian stock is available at select fishmongers. Learn about Inuit use on the TV show Nunavummi Mamarijavut.
3. Conch, The Caribbean
The Caribbean’s queen conch, a marine snail, is central to the region’s cuisine. Served in salads, soups, fritters, curries, and ceviches, conch is a versatile and valued ingredient.
Where to try it: Seaside shacks and cafes in Nassau, such as Goldie’s Conch House.
4. Fish Curry, Sri Lanka
Sri Lanka’s fish curries are a national dish, with tuna, mackerel, marlin, snapper, and barramundi forming the base. The curries are flavored with lime, tamarind, garlic, fenugreek, cumin, and coconut.
Where to try it: Ceylon Curry Club in Colombo’s Dutch Hospital region.
5. Crawfish, Louisiana, US
Louisiana is renowned for its crawfish boils, gumbo stew, po’ boy sandwiches, jambalaya, and étouffée. Crawfish are celebrated in numerous festivals and are central to Cajun cuisine.
Where to try them: Mrs. Rose’s B&B in Lafayette offers cooking classes and crawfish excursions.
6. Matjessalat, Germany
This German salad features young herring brined in a tart, vinegary mix with apple, pickles, beetroot, and crème fraîche or yogurt. The dish originated in the Netherlands and is a North German staple.
Where to try it: Der Kleine Heinrich Gasthaus in Glückstadt.
7. Chilli Crab, Singapore
Singapore’s beloved chilli crab is a spicy, savory dish that originated in the 1950s. The crab is cooked in a rich, tomato-chilli sauce and served shell-on.
Where to try it: Roland Restaurant in Singapore, which uses the original secret recipe.
8. Bacalhau, Portugal
Portugal’s dried salted cod, bacalhau, has been a staple since the Age of Discoveries. It’s used in a variety of dishes, from baked cod with cream to cod with rice.
Where to try it: D’Bacalhau restaurant in Lisbon.
9. Green-lipped Mussels, New Zealand
Native to New Zealand, green-lipped mussels are a traditional Māori food source. They are farmed sustainably and are known for their tender, salty meat with a touch of sweetness.
Where to eat them: The Mussel Pot in Havelock.
10. Fried Seafood, Symi, Greece
Symi is famous for its tiny, flavorful shrimp, served simply pan-fried or with added flour, garlic, or lemon. The island also offers calamari, anchovies, whitebait, and cod fritters.
Where to try it: Taverna Haris in Gialos.
11. Sewin, Wales
Migratory trout known as sewin are caught using traditional coracle fishing methods. The fish is known for its delicate, sweet flavor and is typically pan-fried with butter and lemon.
Where to try it: St Dogmaels local producers’ market and The Ferry Inn in Cardigan Bay.
12. Cacciucco, Tuscany, Italy
Cacciucco is a Tuscan fisherman’s stew made with a variety of seafood in a rich tomato sauce. The dish often includes octopus, squid, mussels, clams, and prawns.
Where to try it: Restaurante Aragosta in Livorno.
13. Éclade de Moules, Charente-Maritime, France
This dish involves mussels arranged on a board, covered with pine needles, and set alight. The result is smoky, flavorful mussels served with bread and garlic butter.
Where to try them: Le Parc des Graves in Mornac-sur-Seudre.
14. Scallops, Maine
Maine’s Atlantic sea scallops are known for their sweet, creamy flavor. The state controls fishing to prevent overharvesting, ensuring a sustainable supply.
Where to try them: Reverence in Harlem, New York.
15. Lakerda, Turkey
Lakerda is made from Atlantic bonito, preserved through pickling. The fish is served with red onion and olive oil and is a traditional part of Turkish and Greek cuisine.
Where to try it: Kıyı Restaurant in Istanbul.
