“What are popular seafood dishes in the world

     What are popular seafood dishes

Around the World in Five Seafood Dishes: A Culinary Journey

​Seafood, a bounty from our oceans and rivers, graces tables across the globe, offering a delicious and healthy addition to any diet. Its popularity spans continents, with preferences and preparations varying wildly from one region to another. While the United States savors shrimp, salmon, and tuna, Europeans often opt for prawns and a variety of fish, prepared in countless ways from baked to fried. Let's dive into some of the most popular seafood dishes worldwide, exploring their origins, health benefits,Health Benefits: High in lean protein from shrimp. Olive oil offers healthy monounsaturated fats. and who might need to exercise caution.

​1. Sushi and Sashimi (Japan)

Origin 

Hailing from Japan, sushi, which literally means "sour-tasting," refers to dishes made with vinegared rice. Sashimi, on the other hand, is thinly sliced raw fish or seafood served without rice. These artful preparations have a long history, initially as a way to preserve fish in fermented rice

Simple Tuna Nigiri: A Classic Japanese Delight 

This recipe is a fantastic way to experience the fresh, clean flavors of traditional Japanese nigiri at home. While it's a simplified version, it captures the essence of this popular seafood dish.

Recipe Idea (Simplified Tuna Nigiri):

Servings: 2-3 people (Makes approximately 12 pieces)

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

For the Sushi Rice:

• 1 cup (185g) short-grain Japanese sushi rice
• 1 ½ cups (360ml) water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

For the Nigiri:

• 4-6 ounces (115-170g) fresh, sushi-grade tuna loin
• Wasabi paste (to taste)
• Soy sauce (for serving)
• Pickled ginger (for serving)

Preparation:

1. Cook the Sushi Rice: Rinse the rice thoroughly under cold running water until the water runs clear. In a saucepan or rice cooker, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Turn off the heat and let the rice stand, covered, for another 10 minutes.
2. Season the Rice: While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl. Once the rice is ready, transfer it to a large, non-metallic bowl. Pour the vinegar mixture over the hot rice and, using a rice paddle or wooden spoon, fold the mixture in with a cutting motion. This helps distribute the seasoning without mashing the grains. Let the rice cool to room temperature.
3. Prepare the Tuna: Using a very sharp knife, slice the sushi-grade tuna loin into thin, bite-sized pieces, about 1-inch wide and 2-3 inches long. The goal is to create neat, uniform slices.
4. Form the Nigiri: Keep a small bowl of water nearby to moisten your hands. This prevents the rice from sticking. Take a small handful of seasoned, cooled rice (about 1 tablespoon or the size of a golf ball) and gently form it into a small, elongated oval or rectangular shape. Do not press too hard; the rice should be loosely packed.
5. Assemble the Nigiri: Take one slice of tuna and, if you desire, spread a tiny dab of wasabi on the underside of the fish. Place the tuna slice on top of the rice ball, pressing gently with your index finger to mold the fish to the rice. Repeat for all pieces.
6. Serve: Arrange the tuna nigiri on a serving plate. Serve immediately with small dipping bowls of soy sauce and a side of pickled ginger. The ginger is meant to be eaten between different bites of nigiri to cleanse your palate.
7. 

Note: Nutritional values are approximate and can vary based on portion sizes and specific ingredients. Using low-sodium soy sauce can help reduce the overall sodium content.

Health Benefits: Rich in Omega-3 fatty acids (especially with fatty fish like tuna and salmon), which support heart and brain health. Also a good source of lean protein.

Whom to Avoid/Caution: Pregnant women, young children, and individuals with compromised immune systems should avoid raw fish due to potential bacterial or parasitic contamination. Always ensure you source sushi-grade fish from a reputable supplier.

2. Fish and Chips (United Kingdom)

 

Origin: A quintessential British dish, fish and chips emerged in the mid-19th century, combining fried fish brought by Jewish immigrants with fried potatoes, which were popular in Belgium and France. It quickly became a working-class staple.

Recipe Idea (Classic Battered Cod):

Ingredients

• ​For the fish:
  • ​2 fillets of a firm white fish like cod or haddock (about 180 grams or 6.5 ounces each)
  • ​140 grams (1 cup) all-purpose flour, plus a little extra for dusting
  • ​1 teaspoon baking powder
  • ​1/2 teaspoon salt
  • ​240 milliliters (1 cup) cold beer (a lager works well) or sparkling water
• ​For the chips:
  • ​2 large potatoes (like Russets or Maris Pipers), peeled and cut into thick chips

• ​For frying:
  • ​1 liter (about 4 cups) of neutral vegetable oil or canola oil for deep frying

Making perfect fish and chips at home is all about a few simple steps. Here's how to prepare a batch that's crispy, golden, and utterly delicious.

Preparation Guide

Prepare the Chips: The secret to great chips is a good double-fry. First, get your oil heated in a deep pot or fryer to 160°C (320°F). Carefully add your thick-cut potato chips and fry for about 5-7 minutes, until they are soft but not yet browned. Remove them and set aside on a paper towel to drain and cool slightly.

Make the Batter: In a mixing bowl, combine the flour, baking powder, and salt. Gradually pour in the cold beer (or sparkling water), whisking gently until you have a smooth, pancake-like batter. Be careful not to overmix—a few lumps are perfectly fine.

Fry the Fish: Increase your oil temperature to 180°C (350°F). Pat your fish fillets dry with a paper towel, then dust them lightly in a little extra flour. This helps the batter stick. Dip each fillet into the batter, making sure it's fully coated. Gently lower the battered fish into the hot oil and fry for 5-7 minutes, or until the batter is golden brown and delightfully crispy.

Finish the Chips: While the fish is frying, return your pre-cooked chips to the hot oil and fry for a second time until they are a deep, golden color and wonderfully crisp.

Serve and Season: Carefully remove the fish and chips from the oil and place them on a rack or paper towel to drain briefly. Serve immediately with a generous sprinkle of salt and a splash of vinegar.

Enjoy your classic, homemade fish and chips!

Health Benefits:

Whom to Avoid/Caution: Individuals on low-fat diets or those managing cardiovascular health should consume in moderation. The high sodium content can also be a concern for those with high blood pressure.

3. Paella de Mariscos (Spain)

 

Origin: Originating in Valencia, Spain, paella traditionally refers to a rice dish cooked in a wide, shallow pan called a paellera. While the original Valencian paella features rabbit and chicken, Paella de Mariscos (seafood paella) is a beloved coastal variation.

​Recipe Idea (Simple Seafood Paella):

Ingredients

• ​1 pound (450g) Arborio or bomba rice, the heart of your paella
• ​3 tablespoons olive oil
• ​1 large onion, finely chopped
• ​3-4 cloves garlic, minced
• ​1 red bell pepper and 1 green bell pepper, thinly sliced
• ​1 can (400g) diced tomatoes, undrained
• ​1 teaspoon saffron threads, for that iconic golden color and earthy flavor
• ​4 cups (950ml) fish or seafood broth, warmed
• ​1 pound (450g) large shrimp, peeled and deveined
• ​1 pound (450g) fresh mussels, scrubbed and de-bearded
• ​1 pound (450g) squid, cleaned and cut into rings
• ​Fresh lemon wedges and chopped parsley, for garnish

​Preparation

1. ​Sauté the Aromatics: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion, sliced bell peppers, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
2. ​Add the Rice and Saffron: Stir in the Arborio or bomba rice until each grain is coated in oil. Cook for about 2 minutes, then stir in the saffron threads and canned tomatoes.
3. ​Simmer the Paella: Pour in the warm fish broth and bring the mixture to a gentle simmer. Do not stir the rice from this point on, as this is key to getting the classic crust on the bottom of the pan.
4. ​Arrange and Cook the Seafood: Carefully arrange the shrimp, mussels, and squid rings on top of the simmering rice.
5. ​Cover and Finish: Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. The mussels should have opened (discard any that do not).
6. ​Garnish and Serve: Remove from the heat and let the paella rest for 5 minutes. Garnish generously with fresh lemon wedges and chopped parsley before serving directly from the pan.
   

​Whom to Avoid/Caution

• ​Allergy Alert: Individuals with shellfish allergies must avoid this dish entirely.
• ​Sodium: Be mindful of your sodium intake, as fish broth can be high in salt. Opt for a low-sodium broth or make your own to better control the flavor.
• Nutritional Value of Classic Seafood Paella
• Classic Seafood Paella is a complete and satisfying meal that offers a variety of nutrients, making it a well-rounded dish. While nutritional content can vary based on specific ingredients and serving size, here is a general breakdown of its key health benefits.  
• Complex Carbohydrates: The foundation of paella is rice, which provides complex carbohydrates. These are the body's primary source of energy, fueling your brain and muscles throughout the day.  
• Lean Protein: The seafood medley of shrimp, mussels, and squid provides a significant amount of lean protein. Protein is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.  
• Healthy Fats and Omega - 3s: The olive oil used in the preparation is a source of monounsaturated fats, which are considered heart-healthy. Additionally, the seafood, particularly the shrimp and mussels, provides valuable Omega-3 fatty acids, which are known to reduce inflammation and support brain and cardiovascular health.  
• Vitamins and Minerals:
• Vitamins: The bell peppers and tomatoes are excellent sources of Vitamin C and Vitamin A.  
• Minerals: Seafood is rich in essential minerals such as iodine, zinc, and selenium. The saffron adds iron and manganese, while garlic and onions provide a range of other beneficial nutrients.  
• Important Note: The sodium content can be a factor to consider, as it can be high due to the use of pre-made fish broth and salted ingredients. Opting for a low-sodium broth or making your own can help manage this.

​ 4. Shrimp Scampi (Italy/USA)

Origin: While "scampi" refers to a type of langoustine in Italy, the Americanized "Shrimp Scampi" evolved from Italian-American cuisine, using readily available shrimp and a rich garlic-butter-wine sauce, often served over pasta.

Recipe Idea (Classic Shrimp Scampi):

Ingredients

1 pound (450g) large shrimp, peeled and deveined

1/4 cup (60 g) unsalted butter

2 tablespoons olive oil

3-4 cloves garlic, minced

1/2 cup (120ml) dry white wine (like Pinot Grigio) or chicken broth

Juice of half a lemon

1/4 teaspoon red pepper flakes (or to taste)

1/4 cup fresh parsley, chopped

1 pound (450g) pasta, such as linguine or fettuccine

Preparation

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain and set aside, reserving a little of the pasta water.

Sauté the Garlic: In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until it becomes fragrant, but be careful not to let it brown.

Add the Shrimp: Increase the heat to medium-high. Add the shrimp to the skillet and cook for 1-2 minutes on each side until they turn pink and opaque.

Create the Sauce: Pour in the white wine and lemon juice. Stir in the red pepper flakes. Bring the sauce to a simmer and let it reduce slightly, scraping up any browned bits from the bottom of the pan.

Combine and Garnish: Add the cooked pasta to the skillet with the shrimp and sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. Stir in the chopped parsley and serve immediately.

READ MORE: Sweet chilli octopus 

Health Benefits: High in lean protein from shrimp. Olive oil offers healthy monounsaturated fats.

Whom to Avoid/Caution: Individuals with shellfish allergies. The dish can be high in butter and sodium, so those managing cholesterol or blood pressure should consume it mindfully.

 5. Ceviche (Latin America)

 

Origin: A vibrant dish with roots deeply embedded in various Latin American countries, particularly Peru. Ceviche involves raw fish or seafood cured in citrus juices, typically lime or lemon, which "cooks" the protein through denaturation.

Recipe Idea ( Peru vian -Style Ceviche):

Peru vian  ceviche is a fresh, vibrant dish where the acidity of the lime juice "cooks" the fish. Here is a classic recipe with quantities for four servings.  

Ingredients

• 1.5 lbs very fresh, firm white fish (like cod, sole, or sea bass), skinned and cut into 1/2-inch cubes
• 1 cup fresh lime juice (from about 8-10 limes)  
• 1 medium red onion, thinly sliced  
• 1-2 Aji Limo or jalapeño peppers, seeded and finely minced (adjust to your preferred heat)  
• 1/4 cup fresh cilantro, chopped, plus more for garnish  
• 1 medium sweet potato, boiled until tender, then peeled and sliced into rounds
• 1 cob of corn (choclo or any large-kernel corn), boiled
• 1 teaspoon salt, or to taste

Instructions

• Place the diced fish in a glass bowl. Pour the fresh lime juice over the fish, ensuring it is fully submerged. Add half of the sliced red onion. The acid will begin to "cook" the fish, turning it opaque.  
• Cover the bowl and let it marinate in the refrigerator for 15 to 30 minutes. The longer it marinates, the more "cooked" and firm the fish will become.  
• While the fish marinates, prepare the garnish. Boil the sweet potato and corn until tender. Slice the sweet potato and cut the corn from the cob.
• After the fish has marinated to your liking, add the remaining red onion, Aji Limo or jalapeño, and cilantro to the bowl. Gently stir everything together. Season with salt to taste.
• Serve the ceviche in a bowl, alongside the cooked sweet potato slices and corn. Garnish with additional fresh cilantro.  

Health Benefits: Extremely fresh and light, packed with lean protein. The citrus provides Vitamin C. Low in calories and fat.

Whom to Avoid/Caution: Similar to sushi, pregnant women, young children, and individuals with weakened immune systems should avoid raw seafood due to potential pathogens. Always use very fresh, high-quality fish from a trusted source.

Conclusion

From the intricate artistry of Japanese sushi to the comforting warmth of British fish and chips, and the zesty kick of Latin American ceviche, seafood offers an incredible spectrum of flavors and culinary experiences. It's a testament to the diverse cultures and palates across our planet. While generally a healthy choice, understanding the preparation methods and potential allergens is key to enjoying these global delights safely and deliciously. So, go ahead and explore the world, one seafood dish at a time!

READ MORE: Chicken pizza recipe 

FAQs

Q 1: What are the health benefits of eating seafood?

A1: Seafood is a powerhouse of nutrients! It's rich in Omega-3 fatty acids (great for heart and brain health), lean protein, and essential vitamins and minerals like Vitamin D, B vitamins, selenium, and iodine.

Q 2: Which types of seafood are highest in Omega-  3 s?

A2: For a great dose of Omega- 3 s, look for fatty fish such as salmon, mackerel, sardines, tuna, and herring.

Q3: Is it safe to eat raw fish like in sushi or ceviche?

A3: Eating raw fish can be safe when proper precautions are taken. Always ensure the fish is sushi-grade or ceviche - grade, sourced from a reputable supplier, and handled with strict hygiene. However, pregnant women, young children, and immunocompromised individuals should avoid raw seafood.

Q4: What's the best way to cook seafood to maintain its health benefits?

A4: To maximize health benefits and retain nutrients, opt for cooking methods like baking, grilling, steaming, or pan-searing with minimal added fats. Deep-frying tends to add unhealthy calories and fats.

Q5: What are some popular sustainable seafood choices?

A5: Look for certifications like the Marine Stewardship Council (MSC) label. Popular sustainable choices can include wild  Alaskan   salmon, Atlantic mackerel, farmed mussels, and Pacific cod. Always check regional guides for the most up-to-date information on sustainable fishing practices.

Note: Nutrition values and health benefits are approximate.