List of seafood dishes

This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places ("Cullen skink").^[1] Bisques are prepared with a variety of seafoods.

Plateau de fruits de mer (French 'seafood platter') is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice.

Seafood dishes

Cioppino is a fish stew originating in San Francisco.

Maeuntang is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), kochukaru (chili powder), and various vegetables.^[2]

Shrimp scampi

A seafood birdsnest

Scottish prawns in a platter

Mixed seafood dishes

Baik kut kyee kaik – Burmese fried noodle dish with squid and prawn
Bánh canh – Vietnamese soup with thick rice noodles, that can use crab, prawn, fish cake, or shrimp
Bisque – Cream-based soup of French origin, made from crustaceans
Bún mắm – Vietnamese vermicelli soup, with shrimp, shrimp paste, or fish paste
Bún riêu – Traditional Vietnamese soup, with fish, crab, or snail
Ceviche – Latin American dish of marinated raw seafood
Chowder – Category of soups
Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish
Crawfish pie – Louisiana dish
Curanto – typical food in Chilean gastronomy based on baking seafood underground
Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish
Fideuà – Seafood dish from Valencia, Spain, similar to paella but with noodles instead of rice
Halabos – Filipino process of cooking shrimp, crab, lobster, or fish
Hoe – Korean raw food dishes consisting of a wide variety of seafoods
Hoedeopbap – Korean dish
Kaeng som – Thai, Lao, and Malaysian curry dish that is based on fish, especially snakehead, as well as using shrimp or fish eggs
Kedgeree – Indian-British fish and rice-based dish traditionally using haddock
Maeuntang – Korean spicy fish soup
Mie cakalang – Indonesian dish from North Sulawesi consisting of skipjack tuna in noodle soup
Moules-frites – Famous Belgian dish of mussels and fries
Namasu – Japanese dish of thinly sliced uncooked vegetables and seafood
New England clam bake – Communal dining tradition from New England, method of cooking shellfish
Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish
Paelya – Philippine rice dish, similar to paella but differs with usage of glutinous rice
Paila marina – Chilean seafood soup or stew, notable for usage of unique varieties of seafood such as giant barnacles, piura tunicates, and Chilean mussels
Piaparan – Filipino dish using chicken or seafood
Plateau de fruits de mer – French seafood dish
Seafood basket
Seafood birdsnest – Chinese cuisine dish
Seafood boil – Type of social event involving the consumption of seafood
Seafood cocktail – Shellfish appetizer
Seafood pizza – Variety of pizza with seafood toppings
Stroganina – Siberian dish of sliced raw fish
Sundubu jjigae – Korean traditional soft tofu stew
Surf and turf – U.S. dish of seafood and meat
Sushi – Traditional Japanese dish of vinegared rice and raw seafood

Clam dishes

Clams casino – a clam "on the halfshell" dish with breadcrumbs and bacon. It originated in Rhode Island in the United States and is often served as an appetizer in New England and is served in variations nationally.
Clam cake – also known as clam fritters
Clam dip – a dipping sauce and condiment
Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth.
Clam pie – Savory meat pie prepared using clams
- White clam pie – a pizza variety
Clam soup – a soup prepared using clams as a main ingredient
- Clam chowder – a well-known chowder soup
- Jaecheop-guk – a clear Korean soup made with small freshwater clams
Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare. It is a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork.
Fried clams – New England seafood dish
New England clam bake – also simply called a "clam bake"
Clams oreganata – an Italian American seafood dish served most commonly as an appetizer
Clam sauce – used as a topping for pasta
Spaghetti alle vongole – Italian and Italian-American dish of spaghetti with clams
Steamed clams – Seafood dish consisting of clams
Stuffed clam – American seafood dish

Clam chowder is any of several chowders containing clams and broth. Diced potato and onions are also common ingredients. Pictured is New England–style clam chowder.

Crab dishes

Bisque (food) – a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish.
Black pepper crab – one of the two most popular ways that crab is served in Malaysia and Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce.
Bún riêu – Bún riêu cua is served with tomato broth and topped with crab or shrimp paste.
Chilli crab – a seafood dish popular in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce.
Corn crab soup – a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine, it is actually cream of corn soup with egg white and crab meat or imitation crab meat added.
Crab cake – a variety of fishcake which is popular in the United States composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Especially popular in the Mid-Atlantic state of Maryland.
Crab dip – typically prepared with cream cheese and lump crab meat.
Crab ice cream – a Japanese creation, it is described as having a sweet taste. The island of Hokkaido, Japan, is known for manufacturing crab ice cream.
Crab in oyster sauce – a Chinese seafood dish of crab served in savoury oyster sauce. It is a popular dish in Asia, that can be found from China, Malaysia, Singapore, Indonesia to the Philippines.
Crab in Padang sauce or Padang crab (Indonesian: Kepiting saus Padang) – an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is a popular dish in Indonesia.
Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic.
Curacha Alavar – Filipino spanner crabs in coconut milk with various spices
Deviled crab – a crab meat croquette. The crab meat is slowly sauteed with seasonings, breaded (traditionally with stale Cuban bread), rolled into the approximate shape of a rugby football or a small potato, and deep fried.
Echizen kanimeshi – a type of ekiben from Fukui Prefecture, on the coast of the Sea of Japan
Ganzuke – a variety of shiokara, salted fermented seafood in Japanese cuisine
Gejang – a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder. A similar dish (生腌蟹) exists in China.
Crab and lobster rolls by the sea in Kent, England Ginataang alimango/Ginataang alimasag – Filipino black crab or flower crab in coconut milk with calabaza and spices
Ginataang curacha – Filipino spanner crabs in coconut milk
Halabos – Filipino crabs (or other crustaceans) cooked in saltwater with spices
Inulukan – Filipino black crabs in coconut milk and taro leaves.
Kakuluwo curry – a traditional Sri Lankan crab curry.
Kanijiru – a traditional Japanese crab soup
Kare rajungan – a traditional Indonesian of a blue crab in a curry sauce. It is a delicacy from Tuban, East Java.
Ketam Masak Lemak Cili Api campur Nenas – a traditional Malaysian crab dish which crab is cooked with green spicy chilli and coconut milk together with pineapples. The sweetness of the crab meat (normally flower crab) is intensified by adding the pineapples.
Kani Cream Korokke – a Japanese take on the traditional French croquette; can be made with either real or imitation crab meat (although imitation crab meat versions are more commonplace).
Njandu roast – Kerala style crab roast.
Pastel de jaiba – Chilean crab (jaiba in local Spanish) pie.
She-crab soup – a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry.
Soft-shell crab – a culinary term for crabs which have recently molted their old exoskeleton and are still soft.
- Taba ng talangka – traditional Filipino fermented crab paste. It can be eaten as is over white rice, but can also be used as a condiment or as an ingredient in various Filipino seafood dishes.
West Indies salad – a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today.

Black pepper crab is a popular way to prepare crab in Singapore.

Fish dishes

Carp

Fisherman's soup – Hungarian fish stew
Masgouf – fried carp dish from Iraq

Catfish

Catfish stew – Catfish dish from the American South
Mohinga – rice noodle and fish soup from Myanmar

Cod and saltfish

Bacalaíto – Seafood dish from Puerto Rico
Bacalhau à Brás – Portuguese salt cod dish
Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal
Bacalhau à Zé do Pipo – Bacalhau casserole
Bacalhau com natas – Salt cod casserole
Bacalhau com todos – Portuguese salt cod dish
Baccalà all'abruzzese – Italian dish
Baccalà alla lucana – Christmas dish of cod and red peppers from Basilicata, Italy
Baccalà alla vicentina – Venetian food dish
Bolinhos de bacalhau – Portuguese and Brazilian dish of fish balls
Brandade – Emulsion of salt cod, olive oil, and potatoes
Esgarret – Valencian cod dish
Esqueixada – Catalan fish salad
Fish and brewls – Newfoundland dish of cod and hardtack
Stamp and Go – Jamaican fritter of saltfish

Eel

Flatfish

Sole meunière

Milkfish

Salmon

Sharks and rays

Bake and shark – Trinidadian street food dish of shark
Hákarl – Icelandic dish of fermented shark
Sambal stingray – Barbecued stingray with sambal
Shark chutney – Shark dish from Seychelles

Snapper

Tuna

Lobster dishes

Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell.

Ginataang sugpo – Filipino seafood soup that does not use vegetables
Lobster bisque – Cream-based soup of French origin
Lobster Newberg – American seafood dish
Lobster roll – New England and Atlantic Canada dish
Lobster stew – Various stews involving lobster
Scampi – Type of lobster
Lobster thermidor – French dish

Octopus dishes

Miruhulee boava – Maldivian delicacy
Nakji-bokkeum – Korean stir-fried octopus dish
Nakji-yeonpo-tang – Korean beef or octopus soup dish
Polbo á feira – Galician octopus dish
Polvo à Lagareiro – Portuguese octopus dish
Pulpo a la campechana – Mexican dish made with octopus
Akashiyaki – Japanese round dumpling with octopus filling
San-nakji – Korean octopus dish known for its twitching muscle movement
Takoyaki – Japanese appetizer

Nakji-bokkeum (stir-fried octopus)
Octopus cooking in a pot
Pulpo a la campechana
San-nakji (sliced raw octopus)
Takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and typically filled with minced or diced octopus.
Nakji-yeonpo-tang (octopus soup)

Oyster dishes

Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled.

Angels on horseback – Bacon-wrapped oysters
Hangtown fry – American egg, oyster, and bacon dish
Oyster omelette – Taiwanese, Hokkien and Teochew dish of eggs and oysters
Oyster sauce – Condiment made by cooking oysters
Oyster vermicelli – Taiwanese noodle soup
Oysters Bienville – Seafood recipe
Oysters en brochette – Skewered oyster dish from Louisiana Creole cuisine
Oysters Kirkpatrick – Oyster dish
Oysters Rockefeller – Type of oyster dish
Steak and oyster pie

Shrimp dishes

Balchão – Goan dish with shrimp, prawn, and shrimp

A prawn cocktail

Squid dishes

Deep fried calamari

Adobong pusit – Filipino dish composed of chicken/pork cooked in soy sauce and vinegar
Arròs negre – Valencian and Catalan dish made with cuttlefish (or squid) and rice
Dried shredded squid – Seafood product
Fried calamari – Squid used for culinary purposes
Gising-gising – Spicy Filipino vegetable soup or stew
Ikameshi – Squid rice
Mực rang muối – Vietnamese five-spice squid dish
Orange cuttlefish – Cantonese cuttlefish dish
Paella negra – Valencian and Catalan dish made with cuttlefish (or squid) and rice
Pancit choca – Filipino black seafood noodle dish
Salted squid
Squid cocktail – Seafood dish
Cuttlefish – Order of molluscs

References

^ "The American Food Revolutions: Cuisines in America". Eldrbarry.net. Accessed June 2011.
^ 매운탕 Archived 2011-06-10 at the Wayback Machine Nate/ Encyclopedia of Korean Culture (in Korean)

External links

Media related to Seafood dishes at Wikimedia Commons

[cuisine-1] "The American Food Revolutions: Cuisines in America". Eldrbarry.net. Accessed June 2011.

[2] 매운탕 Archived 2011-06-10 at the Wayback Machine Nate/ Encyclopedia of Korean Culture (in Korean)

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