12 Regional Seafood Dishes That Deserve More Attention

Seafood is a staple in many cuisines around the world, offering a variety of flavors and textures that can transform any meal. However, some regional seafood dishes often go unnoticed, despite their rich flavors and unique preparations. From spicy fish curries to grilled delicacies, these lesser-known seafood dishes showcase the diverse ways seafood is enjoyed globally. Whether you’re a seasoned seafood lover or new to exploring these flavors, there are plenty of hidden gems waiting to be discovered.

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Gulai Panas (Malaysian Fish Curry)

Gulai Panas is a flavorful and aromatic Malaysian fish curry that combines fresh fish with a variety of spices, creating a rich and zesty dish. The curry is typically made with tamarind, turmeric, and lemongrass, which give it a distinct, tangy flavor. Fish like mackerel or snapper are commonly used, making this a fresh and light curry compared to the heavier, cream-based curries from other regions. This dish deserves more attention for its balance of spice and tang, offering a delicious alternative to the more common curry variations around the world.

The curry is often served with steamed rice or flatbreads, making it a hearty meal that’s both satisfying and flavorful. Despite its popularity in Malaysia and neighboring regions, it remains relatively unknown outside of Southeast Asia. Gulai Panas offers a unique take on the traditional fish curry, and its refreshing flavors make it worth trying for those looking to explore something different.

Ikan Bakar (Indonesian Grilled Fish)

Ikan Bakar is a popular dish in Indonesia that involves marinating fish in a mixture of spices, including turmeric, ginger, garlic, and lemongrass, then grilling it over an open flame. The result is a smoky, flavorful fish that is tender on the inside and slightly charred on the outside. This dish deserves more attention because it combines fresh fish with vibrant Indonesian spices, which create a deliciously complex flavor profile. The grilling process imparts a smoky depth that complements the fish perfectly.

Ikan Bakar is commonly served with rice and sambal (a chili paste), making it a complete meal. While grilled fish is popular around the world, the use of local spices and grilling techniques makes Ikan Bakar stand out in Southeast Asia. The freshness of the fish combined with the bold flavors of the spices makes it a unique dish that offers a taste of Indonesia’s diverse culinary heritage.

Lohikeitto (Finnish Salmon Soup)

Lohikeitto is a beloved Finnish salmon soup that has a creamy and comforting flavor profile. It is made with fresh salmon, potatoes, leeks, and dill, simmered in a rich broth made from fish stock and cream. The result is a dish that feels light yet satisfying, perfect for the cold Finnish winters. Lohikeitto deserves more attention for its balance of textures and flavors. The creaminess of the soup complements the tender salmon, while the dill adds a fresh herbal note. It’s a simple yet indulgent way to enjoy the freshness of salmon in a soup form.

While Lohikeitto is often found in Finland, its unique blend of creaminess and freshness is relatively underappreciated outside of Scandinavia. This soup is perfect for anyone who enjoys a hearty but delicate seafood dish, making it an ideal comfort food. The use of fish stock as a base also highlights the importance of utilizing every part of the fish, making it a resourceful and sustainable dish.

West African Seafood Okra Stew

West African Seafood Okra Stew is a vibrant and hearty dish commonly enjoyed in countries like Nigeria and Ghana. The stew is made with a variety of seafood, including shrimp, crab, and fish, combined with okra, tomatoes, and a rich blend of spices. The dish is thickened with the mucilage of the okra, which gives it a unique texture and helps bind the ingredients together. West African Seafood Okra Stew deserves more attention due to its bold, complex flavors and its ability to showcase the region’s diverse culinary traditions.

The combination of seafood and okra is a popular pairing in West Africa, but other, more widely known stews often overshadow it. The stew’s use of fresh seafood, combined with aromatic spices, makes it a comforting yet exciting dish. Its versatility and richness make it a standout in West African cuisine, and it’s a great way to explore new flavors for anyone interested in trying more regional seafood dishes.

Tunisian Fricassé (Spicy Tuna Sandwich with Eggs)

Tunisian Fricassé is a flavorful and satisfying street food that consists of a sandwich filled with tuna, hard-boiled eggs, olives, and harissa. This dish is an interesting combination of textures and flavors, with the spiciness of the harissa adding a kick to the creamy tuna and egg filling. The bread is typically fried, making it extra crispy and indulgent. Fricassé deserves more attention because it offers a unique twist on the classic tuna sandwich, combining North African spices and ingredients with familiar flavors in an unexpected way.

While it is a common street food in Tunisia, it has not yet gained the widespread recognition it deserves. The combination of spice, seafood, and egg makes it a perfect comfort food for those who enjoy bold flavors. Whether enjoyed as a quick lunch or a hearty snack, Tunisian Fricassé provides a satisfying seafood dish that stands out from the typical tuna preparations found worldwide.

Ceviche de Conchas Negras (Peruvian Black Clam Ceviche)

Ceviche is a popular dish in Peru, and while many are familiar with the classic version made with fish, Ceviche de Conchas Negras offers a distinct alternative using black clams. These clams are marinated in freshly squeezed lime juice, mixed with onions, cilantro, and chili peppers. The result is a refreshing, tangy dish that is light yet flavorful, with the black clams providing a unique, slightly briny flavor. Ceviche de Conchas Negras deserves more attention due to its use of clams, a seafood ingredient often overshadowed by more common fish varieties in ceviche preparations.

This variation of ceviche highlights Peru’s diverse marine life, showcasing the abundance of the country’s coastal regions. While ceviche is popular worldwide, this specific variation remains relatively unknown outside of Peru. It offers a more complex texture and flavor profile compared to traditional fish ceviche, making it an excellent choice for anyone looking to explore the depth of Peruvian seafood dishes.

Thai Pla Pao (Grilled Fish with Herbs)

Pla Pao is a popular Thai dish featuring whole fish, typically tilapia or snapper, that is stuffed with herbs and grilled over an open flame. The fish is seasoned with a mixture of lemongrass, kaffir lime leaves, and garlic, then wrapped in salt before being grilled to perfection. The salt crust helps keep the fish moist and infuses it with the fragrant herbs. Pla Pao deserves more attention for its simplicity and the way it allows the natural flavors of the fish to shine through while offering a fragrant, herbaceous complement.

In Thailand, Pla Pao is often served with a spicy dipping sauce and a side of sticky rice, making it a complete and satisfying meal. While grilled fish is popular in many cultures, the unique combination of herbs and grilling method used in Pla Pao sets it apart. The dish’s lightness and bold flavors make it a must-try for anyone seeking a fresh and flavorful seafood dish.

Japanese Unagi (Grilled Eel)

Unagi, or grilled eel, is a traditional Japanese dish that involves grilling eel over an open flame and glazing it with a sweet and savory soy-based sauce. The eel is tender and flavorful, with a slightly smoky char from the grilling process. Unagi deserves more attention because it represents the delicate balance of flavors in Japanese cuisine, where sweetness and umami come together in perfect harmony. The dish is often served with rice, making it a comforting yet luxurious meal.

While Unagi is a well-known dish in Japan, it is often overlooked outside the country in favor of sushi or sashimi. The unique texture and flavor of eel make it an intriguing dish for anyone interested in trying something beyond the typical seafood options. The slow-grilled preparation and sweet-savory sauce provide an unforgettable taste experience that’s worth seeking out.

Bacalhau à Brás (Portuguese Salted Cod Scramble)

Bacalhau à Brás is a traditional Portuguese dish made with salted cod, scrambled eggs, and crispy fries. The salted cod is flaked and cooked with onions and garlic before being mixed with the eggs and fries to create a hearty, comforting dish. This dish deserves more attention because it offers a perfect balance of flavors and textures, with the salty cod complementing the richness of the eggs and the crunch of the fries. It’s a dish that highlights the versatility of salted cod, a key ingredient in Portuguese cuisine.

Though Bacalhau is a common ingredient in Portuguese dishes, Bacalhau à Brás is often overshadowed by other preparations. Its simple yet satisfying nature makes it an ideal comfort food, and it’s perfect for anyone looking to enjoy a unique take on seafood. The combination of ingredients makes it a truly memorable dish.

Korean Seafood Pancakes (Haemul Pajeon)

Haemul Pajeon is a savory Korean pancake made with a variety of seafood, such as shrimp, squid, and clams, combined with scallions and a light batter. The pancake is pan-fried until golden and crispy, creating a satisfying contrast between the crispy edges and tender seafood filling. This dish deserves more attention because of its ability to showcase seafood in a comforting, accessible form. The crispiness of the pancake and the burst of umami from the seafood create a delightful combination.

Often served with a dipping sauce made of soy sauce, vinegar, and sesame oil, Haemul Pajeon is a popular dish for special occasions or as a snack in Korea. While it is enjoyed locally, it is relatively unknown outside the country. Its unique blend of textures and flavors makes it a great choice for anyone looking to explore Korean seafood dishes.

Burmese Fish Curry (Nga Let Thoke)

Nga Let Thoke is a traditional Burmese fish curry that combines fresh fish with a tangy, aromatic curry sauce made from tamarind, ginger, garlic, and a variety of local spices. The dish is typically served with rice and garnished with fresh herbs, offering a vibrant combination of flavors. This curry deserves more attention for its unique balance of acidity and spiciness, making it a refreshing and satisfying seafood dish. The use of tamarind adds a tangy edge that sets it apart from more common fish curries found around the world.

In Burma, Nga Let Thoke is often enjoyed during special occasions, but it has not gained widespread recognition outside the region. The freshness of the fish combined with the rich, tangy curry sauce makes this dish an exceptional choice for seafood lovers. Its ability to balance spicy, sour, and savory flavors makes it a must-try for anyone looking to explore Burmese cuisine.

Alaskan King Crab Legs (USA)

Alaskan King Crab Legs are a delicacy from the icy waters of Alaska, prized for their sweet, tender meat and large size. The crabs are typically boiled and served with drawn butter and lemon for dipping. They deserve more attention because of their unique texture and flavor, which are a result of the cold waters they inhabit. The natural sweetness of the crab meat pairs perfectly with the buttery sauce, making it a luxurious yet simple seafood dish to enjoy.

While they are a popular choice in the United States, Alaskan King Crab Legs remain somewhat underrated internationally, especially outside of seafood-rich regions. Their rich flavor and tender meat make them stand out from other types of crab, offering a more substantial experience for seafood lovers. Whether served as a standalone dish or as part of a seafood platter, Alaskan King Crab Legs are a true treat.

This article originally appeared on Avocadu.