Seafood dishes

is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as , or .

thumb|The rarest and most expensive form of caviar comes from the critically endangered beluga sturgeon that swims in the [[Caspian Sea.]]

Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.

balls made from fish paste which are then boiled or deep-fried

Hawaiian raw fish dish

form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi)

thumb|300px|Prepared stroganina on a table thumb|Whittling off stroganina with a Yakutian knife

Moules-frites or moules et frites (]; ) is a main dish of mussels and French fries originating in Northern France and Belgium. The name is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is the national dish of Belgium.

U.S. dish of seafood (e.g. lobster) and red meat (e.g. beefsteak)

Fideuà (dialectal pronunciation of the Valencian word fideuada "large amount of noodles" from Hisp. Ar. fidáwš) is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice. Its main ingredients are pasta noodles (often hollow), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.

pizza containing seafood as a primary ingredient

Balchão, or balichow, is a Goan dish consisting of fried fresh prawns in a spicy and vinegary sauce.

Pinakbet, also known as pakbét, is a Filipino vegetable dish characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, string beans, and sweet potato, although modern versions may use squash as a substitute. It is commonly served as a main course and eaten with steamed rice. Originating from the Il

Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans.

thumb|right|200px|Open cataplana thumb|right|200px|Closed cataplana thumb|right|200px|Clams in a cataplana A cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular in the country's Algarve region. The cataplana is also the name of a typical dish of Algarve region as well as a Portuguese item of cookware used to make the dish and a method of cooking using it. The cooking vessel can be used for cooking a wide variety of ingredients, but prawns, clams and pork cataplanas are the most popular menus of the cataplana dish.

thumb|Nephrops norvegicus, the langoustine thumb|Scampi served thumb|Scampi in picante tomato sauce

French seafood dish

Polish Christmas dish

rich Nigeria vegetable stew that is native to the yorubas of the Western Nigeria

Polynesian dish

Chinese cuisine dish

Chilean stew

hawaiian tomato and salmon salad

Wikimedia list article

thumb|Cahuamanta in taco form Cahuamanta or caguamanta is a typical Mexican seafood dish made with ray (often confused with manta ray) and shrimp. It is usually prepared as soup, containing ray, shrimp and vegetables; it also can be prepared as a taco, wrapped in corn tortilla like other seafood tacos. When the broth is served alone, it is called bichi taken from the Yaqui language word that means "naked."

Capeverdean cuisine