From Wikipedia, the free encyclopedia
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 on a platter
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.
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
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.
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
Catfish
Catfish stew – Catfish dish from the American South
Mohinga – rice noodle and fish soup from Myanmar
Cod and saltfish
Eel
Flatfish
Milkfish
Salmon
Sharks and rays
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.
Octopus dishes
Takoyaki is a ball-shaped Japanese snack made of a
wheat flour -based
batter and typically filled with minced or diced octopus.
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 .
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 vinegarPages displaying short descriptions of redirect targets
Arròs negre – Valencian and Catalan dish made with cuttlefish (or squid) and rice
Dried shredded squid – Seafood product
Fried calamari – Squid used for culinary purposesPages displaying short descriptions of redirect targets
Gising-gising – Spicy Filipino vegetable soup or stew
Ikameshi – Squid rice
Mực rang muối – Vietnamese five-spice squid dishPages displaying wikidata descriptions as a fallback
Orange cuttlefish – Cantonese cuttlefish dishPages displaying wikidata descriptions as a fallback
Paella negra – Valencian and Catalan dish made with cuttlefish (or squid) and ricePages displaying short descriptions of redirect targets
Pancit choca – Filipino black seafood noodle dish
Salted squid
Squid cocktail – Seafood dish
Cuttlefish – Order of molluscs
See also
References
External links
Dishes by origin
Africa North America South America Asia Europe Oceania Caribbean Misc./Other
By type and origin
By type