Shellfish

🇮🇪Ireland

Irish Oysters

Oisrí

An Irish raw oysters, a coastal and festive classic

🇨🇮Côte d'Ivoire

Ivorian Snails

Escargots

Giant African land snails cleaned with lime, then grilled on skewers or stewed in a peppery sauce with onion.

🇲🇭Marshall Islands

Jebta

Coconut crab pieces cooked in coconut milk with onion, garlic, and ginger; a rare Marshallese delicacy for special occasions; the coconut crab is the world's largest land arthropod, with sweet meat that has a coconut flavor from its diet; now rare due to conservation concerns.

🇯🇪Jersey

Jersey Mussels

Moules de Jersey

Bouchot mussels grown on wooden poles in Grouville Bay; traditional Normandy/Brittany method; sweet, succulent flavour; grit-free as they never touch the seabed; short season April-May; a premium Jersey seafood.

🇯🇪Jersey

Jersey Oysters

Huitres de Jersey

Pacific oysters (Crassostrea gigas) cultivated in Royal Bay of Grouville; grown in inter-tidal waters with one of the world's largest tidal ranges; known for purity, freshness, and mineral-rich flavour; a flagship Jersey seafood.

🇯🇵Japan

Kaki Fry

カキフライ

Kaki fry, panko-crumbed oysters fried and eaten with tonkatsu sauce, is a named Japanese winter dish with its own menus.

🇹🇷Aegean Region, Turkey

Kalamar Tava

Cleaned squid cut into rings, soaked in milk, dipped in flour batter, and deep-fried until golden and crispy. A staple meze of Aegean and Mediterranean coastal cuisine, served with garlic sauce and lemon wedges. Ranked #1 on TasteAtlas's Top 100 Turkish Dishes in 2026.

🇬🇷Greece

Kalamarakia Tiganita

Καλαμαράκια τηγανητά

Greek fried calamari: squid rings dredged in flour and fried until golden, served with lemon. A meze and taverna classic, crispy and tender, a seafood staple, served with tzatziki.

🇷🇺Russian Far East, Russia

Kamchatka Crab

Камчатский краб

King crab from Far Eastern waters, sold live or cooked-frozen; legs are the prize.

🇰🇭Kep, Cambodia

Kampot Pepper Crab

ក្តាមឆាម្រេចកំពត

Fresh crab stir-fried with generous amounts of green Kampot peppercorns, garlic, and oyster sauce, a coastal specialty of Kep and Kampot.

🇮🇩Indonesia

Kepiting saus Padang

Kepiting saus Padang, crab in a thick Minang chilli sauce, is a named Indonesian seafood dish with dedicated restaurants.

🇲🇾Terengganu, Malaysia

Ketupat Sotong

Ketupat Sotong stuffs squid with glutinous rice and simmers it in a light coconut gravy.

🇳🇿New Zealand

Kina

Native sea urchin whose roe is eaten raw from the shell, intensely briny with a bitter finish.

🇦🇴Angola

Kitetas

Small clams from the Luanda coast cooked in white wine, garlic and coriander and eaten from the shell with bread.

🇬🇷Crete, Greece

Koxloi

Κοχλιοί

Greek escargot (snails), cooked with garlic, rosemary, and olive oil, a Cretan and taverna specialty. A regional and adventurous dish, savory and earthy, a Cretan tradition, a unique meze.

🇳🇴Norway

Krabbe (Crab)

Krabbe

Norwegian crab, boiled and served with bread, mayonnaise, and lemon, a coastal and national staple. A coastal and festive classic, sweet and delicate, a national and summer dish.

🇱🇺Luxembourg

Kriibsen

Freshwater crayfish cooked in Riesling with herbs, piled up and eaten with the fingers.

🇭🇹Haiti

Lambi

Lanbi

Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.

🇩🇴Dominican Republic

Lambí Guisado

Dominican lambí (queen conch), cooked in onion-rich, fried or stewed preparations with citrus and peppers.

🇪🇨Galápagos Islands, Ecuador

Langosta de Galápagos

Galápagos spiny lobster is a seasonal island catch, usually grilled or simply cooked so its firm, sweet meat stays prominent.

🇲🇽Baja California, Mexico

Langosta Puerto Nuevo

The Baja lobster of Puerto Nuevo, split, grilled, and served with warm tortillas, rice, beans, and melted butter.

🇰🇲Comoros

Langouste Grillée

Spiny lobster grilled over charcoal and finished with citrus, chili and island spices.

🇬🇼Coastal Guinea-Bissau (Bissau / Bijagós Archipelago), Guinea-Bissau

Lingron

Razor clam (Tagelus adansonii) harvested from the mudflats of the Bijagós Archipelago; manually collected by women and children using traditional methods; important in local ceremonies

🇰🇷South Korea

Live Octopus

산낙지

Freshly killed small octopus, cut into pieces and served immediately while the tentacles are still moving, seasoned with sesame oil and salt.

🇲🇿Mozambique

LM Prawn

Camarão LM

Large tiger prawns landed off the southern coast, named for Lourenço Marques and sold by size grading.

🇺🇸United States

Lobster Fra Diavolo

An Italian-American dish of lobster in a spicy tomato sauce over linguine.

🇫🇷France

Lobster in Tomato-Cognac Sauce

Homard a l'americaine

Lobster in a rich tomato and cognac sauce, a classic French preparation.

🇺🇸United States

Lobster Newburg

A rich dish of lobster in a cream sauce finished with sherry and egg yolks, served over toast or pastry.

🇫🇷France

Lobster Thermidor

Homard Thermidor

Lobster Thermidor is cooked lobster meat folded into a creamy mustard-and-brandy sauce and browned in the shell.

🇨🇳Zhejiang, China

Longjing Shrimp

龙井虾仁

Longjing xiaren, river shrimp stir-fried with fresh Longjing leaves and drunk-tea liquor, is a named Hangzhou dish tied to a two-week harvest and is not a tea card.

🇵🇹Algarve, Portugal

Lulas com ferrado

Lulas com ferrado is a Portuguese shellfish preparation from Algarve, cooked with olive oil, garlic, and local herbs until the seafood stays tender.

🇵🇹Portugal

Lulas à Lagareiro

Grilled squid dressed with garlic, olive oil, and parsley until tender.

🇨🇱Chile

Machas a la Parmesana

Razor clams topped with salt, white wine, butter, and parmesan cheese, then broiled, a beloved Chilean appetizer.

🇵🇪Peru

Majarisco

A Tumbes plantain-and-seafood dish served with fish, shellfish and coastal seasoning.

🇨🇦Atlantic Canada, Canada

Malpeque Oysters

Huîtres Malpeque

Named Prince Edward Island oysters, wild or cultivated, prized for a clean, briny flavour and sold by their Malpeque origin.

🇳🇨New Caledonia

Mangrove Crab

Crabe de Mangrove

New Caledonian mangrove crab is mud crab steamed, grilled, or simmered with coconut and aromatics; the white claw meat is sweet and firm.