Seafood Dishes

Italy

Cozze ripiene is a classic Italian dish consisting of stuffed mussels. The mussels are traditionally steamed open and the liquid is reserved for the preparation of a rich tomato sauce. They are stuffed with a flavorful combination of cheese and breadcrumbs, tied with a string, then simmered in the tomato sauce. It is recommended to serve the dish with some bread on the side, used for mopping up all of the flavorful juices.

Cozze ripiene

Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch. The dish is made by simmering pieces of crab in callaloo, a creamy mixture of dasheen leaves (taro or eddo leaves), onions, green onions, okra pods, pimento peppers, scotch bonnet peppers, butter, thyme, and fresh coconut milk. Blue crab is the most common choice for this specialty, and apart from the crustacean&rsquo;s meat, the dish also commonly contains pieces of salted meat. Rice, dumplings, and macaroni pie are typical accompaniments to the dish, although it can also be eaten on its own. In Trinidad and Tobago, this specialty is commonly thought of as a side dish, and its consistency can range from thick and stew-like to thin and soupy.

Crab and Callaloo

Crab cake is a popular American type of fishcake consisting of shellfish meat, breadcrumbs, eggs, and flavorings such as mustard, Worcestershire sauce, and fresh herbs. The concept of minced fish meat combined with other ingredients dates back to the ancient times when ingredients were scarce. It is believed that a type of crab cake was first introduced to the early colonies by English settlers. There are numerous recipes for crab cakes from the 19th century, and many of them combined bread crumbs and spices, while some of them were fried. However, they were called crab patties or crab croquettes before the term crab cake appeared in the 20th century. Today, crab cakes are the most popular in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast. They are usually served on a hamburger bun, accompanied by saltine crackers, lemon wedges, french fries, cole slaw, or potatoes.

Crab Cake

Crappit heids is one of the most unusual traditional Scottish dishes, made with (usually haddock or cod) fish heads that are stuffed with a combination of onions, oats, suet, and fish liver. Once stuffed, the fish heads are boiled in water or fish stock, then served with potatoes or seasonal vegetables. This poor man&rsquo;s dish was very common in the past, but nowadays it is so rare in Scotland that it is very hard to find it in any restaurant or household. The origin of crappit heids can be traced back to the 18th century.

Crappit Heids

Even though it has been traditionally prepared all along the coast, Cullen skink is a dish originating from the fishing village of Cullen in Northeastern Scotland. This thick and creamy fish soup is typically based on smoked haddock cooked with milk, leeks, onions, and potatoes which provide the filling bulk. Some recipes specify the use of Arbroath smokies, although just about any smoked white fish will do. Cullen skink will go hand in hand with a glass of dry white wine, but to indulge in a true Scottish feast, try pairing it with Scotch whisky.

Cullen Skink

Curried crab and dumplings is a traditional dish originating from Trinidad and Tobago. The crabs are cleaned, soaked in lime water, then drained. They are then seasoned with celery, pimento peppers, onions, garlic, and chives. After the crabs have been marinated, they are placed in a pot with curry powder paste, coconut milk, and hot peppers. The dumplings are made with a combination of flour, grated cassava, sugar, salt, and water. They are also added to the pot with the crab, simmering until the sauce thickens. Once prepared, curried crab and dumplings are served in the same bowl with lots of sauce. It's recommended to garnish the dish with cilantro and lime.

Curried Crab and Dumplings

Curried lambi is a traditional seafood stew originating from St. Lucia. The dish is prepared with a combination of conch (lambi), garlic, scallions, curry powder, salt, oil, coriander, thyme, and carrots. The conch is cut into smaller pieces and it&rsquo;s then cooked until tender with salt, garlic, and scallions. The curry powder is lightly saut&eacute;ed in oil with the coriander, thyme, and conch pieces with its liquid. The carrots are chopped and added to the pot, and the dish is then cooked until the vegetables become tender. Once prepared, curried lambi is served immediately.

Curried Lambi

Curried lobster is a flavorful Jamaican dish consisting of lobster pieces, tomato, garlic, onion, water, and seasonings such as curry powder, hot peppers, thyme, and cumin. It should be noted that tropical, Caribbean lobsters are quite different than regular North American lobsters as they are more spiny and have no claws, along with a subtle difference in flavor. The dish is slowly cooked until the gravy thickens. It is recommended to garnish the dish with finely chopped coriander.

Curried Lobster

China

Curried crab is a traditional crab dish originating from Macau. The dish is usually made with a combination of softshell crabs, garlic, shallots, scallions, ginger, oil, flour, turmeric, curry powder, rice wine, salt, and sugar. The crabs are prepared for cooking, dredged with flour, then deep-fried in oil to seal the juices in. The ginger, garlic, shallots, and scallions are saut&eacute;ed in oil until soft, then mixed with turmeric, curry powder, water, rice wine, salt, and sugar. The crab is added to the pan and the dish is cooked until the liquid is reduced. Once done, curried crab is garnished with scallions and served hot.

Curry crab

C&ugrave;scusu alla trapanese is the Sicilian version of couscous, particularly associated with the city of Trapani. It is prepared with semolina wheat, just like traditional couscous, but it is often hand-rolled, steamed, and served with a rich and flavorful fish broth instead of the meat or vegetable broths typically found in North African cuisine. The couscous grains are steamed multiple times in a special pot called a couscoussiere, which allows them to become light and fluffy. The dish is served with a broth made from fresh fish such as grouper, snapper, or scorpionfish, along with shellfish like mussels or shrimp. The broth is flavored with onions, garlic, tomatoes, parsley, saffron, and a touch of cinnamon, creating a complex and aromatic base. Often, the fish or seafood is served on top of the couscous or alongside it, along with a drizzle of olive oil and fresh herbs. It is traditionally prepared for festivals or special occasions, such as religious feasts or community gatherings, and remains a staple in Trapani&rsquo;s cuisine.

Cùscusu alla trapanese

Daegujeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of cod fillets, flour, eggs, garlic, scallions, salt, white pepper, and oil. The cod fillets are seasoned with salt, pepper, and garlic, coated with flour, and dipped into a mixture of beaten eggs and chopped scallions. Once battered, they are pan-fried in hot oil on both sides until golden brown. Daegujeon is served hot with a dipping sauce on the side. The sauce usually consists of soy sauce and vinegar.

Daegujeon

Croatia

Dagnje sa slanutkom is a traditional dish originating from Dalmatia. The dish is usually made with a combination of fresh mussels, scallions, chickpeas, olive oil, pro&scaron;ek, pickled onions, white wine, and white pepper. The mussels are cooked in water until the shells open. The wine, pro&scaron;ek, scallions, white pepper, boiled chickpeas, and pickled onions are then added to the pan, stirred, and simmered until the liquid is reduced by half. The dish is drizzled with olive oil and it's served warm with lemon wedges on the side.

Dagnje sa slanutkom

Dahomey fish stew is a Beninese dish consisting of fillets taken from firm, low-fat fish that are rolled in flour and fried in oil until golden brown. They are then combined with cooked onions and tomatoes and left to simmer until the dish is served, preferably with rice. The dish is named after Dahomey, which is how Benin was known in the early 1970s, when the first recipe for this stew was published.

Dahomey Fish Stew

Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated or dried fish is used in numerous Filipino dishes as an ingredient, side dish, topping, or a condiment which gives flavor to various stewed or stir-fried dishes. Though it originated as a preservation technique, today it is produced in many traditional Filipino households and sold at numerous markets throughout the country.

Daing

This traditional Filipino dish consists of butterflied, marinated milkfish that is pan-fried until crispy. The marinade usually combines vinegar, garlic, and various spices, and the fish is prepared with the skin intact, which adds an additional crunch to its texture. Daing na bangus can be enjoyed as a filling lunch or breakfast, and it is usually accompanied by garlic-fried rice, fried eggs, pickled vegetables, and spicy vinegar.

Daing na bangus

United States

This clam chowder is a traditional dish hailing from Delaware. The dish is usually made with a combination of pre-fried salt pork, potatoes, quahog clams, butter, onions, and salt water. The ingredients are cooked until soft, and the chowder is then served while still warm. This clam chowder variety was especially popular during the early and mid-20th century. It's often compared with the New England clam chowder, with which it shares some common traits. Sometimes, white wine, cream, and corn are added to Delaware clam chowder, giving the broth a slightly yellowish hue.

Delaware Clam Chowder

Dorada a la parrilla is an Argentine fish dish that consists of grilled dorado fish coated with a sauce consisting of white wine, chopped aromatic herbs, oil, salt, and ground black pepper. The process of grilling the fish on a parrilla provides the fish meat with a unique flavor and a nice texture. Once cooked through, the fish is served immediately.

Dorada a la parrilla

Ireland

Dublin lawyer is a traditional dish that's named after the city's wealthy lawyers and their love for whiskey. Although there are variations made with shrimp or crab, the dish is usually made with a combination of lobster and a sauce consisting of butter, whiskey, heavy cream, salt, and black pepper. The lobster meat is cooked in the sauce until it becomes reduced and thick in consistency. The dish is served with pasta, rice, or toasted slices of bread for mopping up the sauce.

Dublin Lawyer

France

&Eacute;clade de moules is a traditional dish of mussels cooked under pine needles. It originated in the Charente-Maritime department on the western coast of France. There, the local mussel fishermen used dry needles from the surrounding pine forests to cook their daily haul. The most traditional (and to this day, the most popular) way to prepare &eacute;clade de moules is to stack the mussels in concentric circles on a thick wooden board. The mussels are then covered with pine needles, which are set ablaze, and cooked in their own juices until they crack open. Once opened, the meat inside is infused with a pine-smoke aroma, which gives it a unique flavor. Cooked mussels are served with fresh, crusty bread and Charentes butter, and paired with regional white wine.

Éclade de moules

Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. Very useful in curing hangovers, the dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Tomatoes, onions, chili, coriander, and cumin form a pungent mix and a base for the soup, called sofrito, while pickled onions go either on top of encebollado or into it, giving it its name that is literally translated to onioned. The soup originates from Ecuador's coast during the time when the fishers were out at sea and made the soup out of necessity. As they had some spices, and fresh fish was readily available, encebollado was created and became widely consumed throughout the country. Today, consumers can choose their own condiments including toasted corn, banana chips, lime, mustard, and avocado. This traditional dish &ndash; a source of pride for the locals &ndash; can be found on various street corners, in small restaurants, hotels, and homes of people from various social backgrounds. Everyone eats it in Ecuador, that's just how good it is.