Shellfish

🇦🇺Western Australia, Australia

Pearl Meat

Premium meat from the adductor muscle of pearl oysters, harvested incidentally during pearling in Broome's waters and sold around $100/kg to high-end kitchens; delicate, sweet and quick-cooked.

🇨🇦Atlantic Canada, Canada

PEI Mussels

Moules de l'ÎPE

Cultured Prince Edward Island mussels raised in clean Atlantic waters and sold as a named PEI product.

🇬🇧Wales, United Kingdom

Pembrokeshire Native Oysters

Pembrokeshire Native Oysters is a protected collective food or drink identity with a defined regional specification.

🇬🇧Wales, United Kingdom

Pembrokeshire Rock Oysters

Pembrokeshire Rock Oysters is a protected collective food or drink identity with a defined regional specification.

🇯🇲Jamaica

Pepper Shrimp

Small freshwater shrimp boiled whole in salt and scotch bonnet until they turn bright red, sold hot in paper bags by the roadside.

🇵🇹Portugal

Percebes

Percebes are Atlantic goose barnacles harvested from wave-battered rocks and briefly boiled in seawater.

🇨🇴Colombia

Piña Rellena

A Colombian dish of a hollowed pineapple filled with shrimp or chicken in a creamy sauce, baked and served in the pineapple shell. A festive coastal dish.

🇵🇹Portugal

Polvo à Lagareiro

Tender roasted octopus with crushed potatoes, garlic, and olive oil.

🇹🇭Thailand

Poo cha

ปูจ๋า

Poo cha, crab and pork stuffed back into the shell and deep-fried, is a named Thai-Chinese appetizer with a distinctive form.

🇲🇴Macao

Portuguese-Style Fried Clams

Amêijoas fritas

Portuguese-style fried clams; clams fried with olive oil and boiled with white wine, garlic sauce, and lemon juice; boasts the unique taste of clams and flavor of olive oil; infused with the aroma of wine; closer to fried clam soup than a stir-fry; the clams that are a Macau Portuguese classic.

🇬🇧England, United Kingdom

Potted Shrimp

Tiny brown shrimps set in spiced clarified butter with mace and cayenne, served cold with hot toast.

🇱🇰Colombo, Sri Lanka

Prawn Fritters

ඉස්සෝ වඩේ

A flat lentil-flour fritter with whole prawns pressed on top, deep-fried and sold from carts along the coast road.

🇮🇳Mumbai, India

Prawn Koliwada

प्रॉन कोलीवाडा

Prawns are coated in a red gram-flour spice batter and fried crisp in Mumbai's Koliwada style.

🇳🇨New Caledonia

Prawns in Coconut Shells

Crevettes en Coques de Coco

A TasteAtlas-listed New Caledonian seafood dish; chopped prawns or shrimp mixed with coconut cream and pawpaw; the mixture is baked under a banana leaf; served hot in coconut shells; a showcase of the island's prized blue prawns and fresh coconut; a fusion of French and Pacific flavors.

🇦🇴Angola

Prawns with Okra

Quiabos com camarão

Prawns cooked with okra, tomato, onion and palm oil into a slippery, orange stew.

🇵🇪Lima, Peru

Pulpo al Olivo

Tender octopus served with Peru's creamy black-olive sauce, a signature Lima-Nikkei plate.

🇲🇽Veracruz, Mexico

Pulpo almendrado (Octopus in Almond Sauce)

An Alvarado, Veracruz preparation of tender chopped octopus sautéed with tomato, onion, garlic, sherry, capers, olives, almonds, and pickled chiles.

🇳🇿New Zealand

Pāua

Pāua Fritters

Black-footed abalone prised off the rocks, its flesh dark and firm, its shell an iridescent blue-green.

🇺🇾Uruguay

Rabas

Battered squid rings, the universal beach starter of Uruguay's Atlantic coast, fried to order at summer parillas.

🇧🇬Varna, Bulgaria

Rapan

Рапани

Rapa whelk — an invasive Black Sea sea snail — prised from the shell, tenderised and pan-fried with butter, garlic and white wine.

🇪🇸Spain

Razor Clams

Navajas

Long, slender razor clams grilled or cooked al ajillo with garlic and parsley, prized for their sweet, briny flavor.

🇨🇱Los Lagos, Chile

Ribbed Mussels

Cholgas

Large mussels native to Chilean waters, often used in curanto and seafood stews, plump and flavorful.

🇨🇻Cape Verde

Rock Barnacles

Cracas

Barnacles served still clinging to the rock, eaten with lemon and a long thin implement to hook the meat from the shell.

🇺🇸United States

Rocky Mountain Oysters

Battered and deep-fried bull testicles — a Western novelty appetizer.

🇺🇸Louisville, United States

Rolled Oyster

A New England oyster roll: oysters wrapped in a crust and fried into a log shape.

🇫🇷France

Rouille de seiche

Rouille de seiche is tender cuttlefish served in a garlic-and-red-pepper rouille sauce with aromatic broth.

🇬🇷Greece

Saganaki Garides

Σαγανάκι γαρίδες

Shrimp saganaki: shrimp simmered in a tomato-feta sauce in a small pan, served bubbling. A taverna and island classic, spicy and savory, served with bread, a seafood meze.

🇪🇸Galicia, Spain

Sailor's Clams

Almejas a la marinera

Fresh clams cooked with onion, garlic, tomato, pimenton, parsley, and sherry or white wine until the shells open, a Galician classic.

Ingredient

Saint Helena Crayfish

Brown spiny lobster caught in the clear Atlantic waters around Saint Helena, locally called crayfish; a commercially important and popular food source, subject to fishing regulations and closed seasons.

🇲🇫Grand Case, Saint Martin

Saint Martin Grilled Lobster

Langouste Grillée

Whole Caribbean spiny lobster split lengthwise, marinated in garlic, lime, parsley, and oil, then grilled over wood fire or charcoal; served with Creole rice, local vegetables, and sauce chien or lemon butter; the signature dish of Saint Martin, found at every lolo and fine dining restaurant.

🇪🇨Costa (Coastal Ecuador), Ecuador

Sango de Camarones

Sango de camarones is a thick coastal Ecuadorian stew of shrimp and green plantain or maize, cooked with refrito until spoon-coating.

🇨🇱Chile

Scallops

Ostiones

Scallops often served grilled, in ceviche, or au gratin with parmesan, a prized Chilean shellfish, sweet and tender.

🇫🇷France

Scallops

Coquilles Saint-Jacques

Scallops often served in the shell with a creamy gratin topping.

🇪🇸Galicia, Spain

Scallops in the Shell

Vieiras en su concha

Galician scallops served in their shells with breadcrumbs, olive oil, garlic, pimenton, and white wine, broiled until golden.

🇫🇷Provence, France

Scallops à la Provençal

Scallops à la Provençal are seared or baked with tomato, garlic, herbs, and olive oil until just tender.

🇧🇸Bahamas

Scorched Conch

A whole conch scored across the flesh, dressed with lime and hot pepper and eaten straight from the shell at the stall.