By Marie-Antoinette Issa.
From the icy waters of Scandinavia to the sun-drenched coasts of Southeast Asia, the way different cultures celebrate seafood is as diverse as the sea itself. For the gourmet traveller, few experiences are as unforgettable as tasting a dish that perfectly captures the essence of its origin.
In Japan, sushi is much more than rice and raw fish. It is an intimate conversation between Chef and ocean - an art form perfected over centuries, where every slice of tuna, salmon or sea urchin is handled with precision and reverence.
In Tokyo’s Tsukiji Market, early risers line up for omakase experiences that showcase not just the freshness of the seafood but the Chef’s intimate knowledge of textures and flavours. Each bite is a delicate balance of umami, subtle sweetness and the natural brine of the sea, proving why sushi is revered worldwide.
Travel west to the Mediterranean and seafood takes on a sun-kissed, rustic elegance. In Spain, the seaside city of Valencia offers paella marinera, a symphony of prawns, mussels, clams and squid cooked with saffron-infused rice. The secret is in the socarrat, the crispy caramelised rice at the bottom of the pan, which adds depth to the dish that only time and technique can perfect.
Similarly, in Italy, the Amalfi Coast is home to spaghetti alle vongole, where tiny clams release a salty-sweet nectar into al dente pasta, kissed by garlic, white wine and a touch of chilli. The simplicity of these dishes belies the skill required to create layers of flavour without overpowering the delicate seafood.
Photo credit: The Pasta Project.
Heading north to Scandinavia, seafood is treated with understated elegance that honours the harsh but bountiful northern seas. In Norway, fresh salmon is often cured into gravlax or lightly smoked over juniper wood, served with mustard sauce and crisp rye bread.
Icelandic cuisine celebrates the raw and rugged, with langoustine and Arctic char (a cold-water fish) often served simply, allowing the natural sweetness and texture of the fish to shine. These northern dishes remind travellers that seafood can be both comforting and refined without elaborate sauces or heavy seasoning.
Crossing over to Southeast Asia, the flavours explode with heat, acidity and aromatic herbs. In Thailand, highlights include tom yum goong (spicy shrimp soup) and goong ob woon sen - a dish of glass noodles baked with prawns, ginger and spring onion in a clay pot, the flavours intensifying as they mingle.
Vietnam’s coastal towns offer bun rieu, a tomato-based crab noodle soup that is both hearty and fragrant, topped with fresh herbs and a squeeze of lime. Here, seafood is rarely tamed; it is bold, bright and unapologetically fragrant, capturing the energy of the local markets and the bounty of the coastline.
In the Americas, seafood reflects the cultural melting pot of each region. In New England, clam chowder is a comforting bowl of history, cream and briny clams that warms against chilly Atlantic winds. Meanwhile, in Mexico’s Baja Peninsula, fish tacos are grilled, fried or steamed, draped in fresh slaw and drizzled with lime crema, embodying the relaxed spirit of beachside life.
Further south in Brazil, moqueca combines fish or seafood with coconut milk, tomatoes, garlic and palm oil, simmered slowly to produce a dish that is rich, fragrant and deeply satisfying. Each plate tells a story of local ingredients, traditions and generations of fishermen and home cooks.
Finally, for the adventurous gourmand, Africa also offers unforgettable seafood experiences. Along the coast of Senegal, yassa de poisson combines firm white fish with onions, lemon and mustard, producing a dish that is tangy, slightly spicy and utterly moreish. In South Africa, Cape Malay curries infuse seafood with cinnamon, turmeric and chilli, offering a complex interplay of sweet, sour and spicy notes. These dishes demonstrate how seafood can be both a canvas and a storyteller, reflecting the history, climate and culture of its region.
Ultimately, no matter where you travel, one thing is clear: seafood connects us to the rhythms of the ocean and the traditions of local communities.
