Top Seafood Destinations Around the World

Archeological records suggest that humans have been preparing and eating seafood for at least 165,000 years, and it’s safe to say we’ve gotten pretty good at it. Some of the world’s greatest delicacies come from our planet’s oceans, lakes, and rivers, from elegant slices of sashimi in Japan to meaty lobster rolls in Maine.

Sashimi at Dawn at Tokyo’s Tsukiji Market

There are vanishingly few things in life worth getting up at 3 am for; seeing the tuna auction at Tokyo’s hallowed Tsukiji Market – the world’s largest fish market – is one of them. The auctioneers chant and wave their hands in an almost dance-like fashion, as prospective buyers solemnly examine the wares with small flashlights.

Post-auction, head to one of the market’s food stalls for a classic Tsukiji sashimi breakfast. Glistening slices of tuna, salmon wedges the color of sunrise, tender shrimp, and unctuous heaps of uni (sea urchin) – it’s a work of art on a plate.

For the seafood specialist: Brave the queue for a bite at Daiwa Sushi, the market’s most popular sushi bar.

Oysters in Grand Central Station, New York City

Train station fare is not generally the stuff of ‘top lists’; the Grand Central Oyster Bar & Restaurant is different. For 100 years, people have been enjoying shellfish beneath this restaurant’s iconic vaulted ceiling. Choose from over 200 oyster varieties in rotation, from sweet, creamy Oregon Kumamotos to briny Malpeques from Canada’s Prince Edward Island.

Served over ice with wedges of lemon, these oysters will fill your mouth with the taste of the sea and briefly buoy you to the status of a Big Apple big shot. Wash them down with a martini then rejoin the crowd for a quick look at the famous constellation ceiling in the Grand Concourse.

For the seafood specialist: Late afternoon happy hour (4.30-7 pm Mon-Wed, 1-5 pm Sat) features delectable Long Island blue points for just $1.25.

Feast on Hairy Crab in Shanghai

In October, Shanghai goes gaga for the fist-sized ‘hairy crab’, prized for its gooey, bright-orange roe. Hairy crabs are only available for about two months of the year, and seafood restaurants capitalize on this fleeting delicacy.

Some diners prefer the firmer, cooked-egg-yolk-like roe of the female crab, while others favor the creamier male roe. Both have a rich, buttery taste that pairs well with huangjiu, a wine made of fermented grains, or hot ginger tea.

For the seafood specialist: Don’t miss the lavish hairy crab buffet at 250-year-old Wáng Bǎohé Jiǔjiā.

Enjoy the Freshest Fish for Lunch in Essaouira

Every corner of this whitewashed, windswept Moroccan coastal town is perfect for photographs, particularly the postcard-perfect port. Here, blue fishing boats bob gently at their moorings while seafood stalls offer gleaming piles of prawns, dorados, eels, sardines, and more.

Choose your produce, and vendors will cook it up for you and serve it at your picnic table. Tear into grill-blackened fish with generous squeezes of lemon, mopping up the juices with pieces of freshly baked bread. Don’t forget to take a picture first!

For the seafood specialist: When selecting your fish, be sure to ask for the price upfront before agreeing to the purchase.

A Lobster Roll Road Trip in Maine

The classic Maine lobster roll is a thing of beauty. In its most basic form, it’s just hunks of fresh lobster meat with a slick of mayonnaise, served on a griddled and buttered split-top hot dog bun.

During Maine’s summer peak, lobster rolls are available at restaurants, seasonal pop-up stalls, and seafood shacks up and down the state’s more than 200 miles of coastline. Make it a road trip, sampling rolls from Bob’s Clam Hut in Kittery to Quoddy Bay Lobster in Eastport, just a stone’s throw from Canada.

For the seafood specialist: Don’t miss the rolls at Red’s Eats, a tiny, beloved shack on the side of Route 1 in Wiscasset.

Try a Traditional Post-Sauna Snack in Finland

The sauna is practically the national religion of Finland, where 99 percent of the population enjoys at least one steamy session a week. What better way to replenish yourself afterward than with another Finnish tradition: a plate of salty herring?

Head to the Allas Sea Pools in central Helsinki, where you can dip in the icy Baltic and then sweat it out in the electric saunas. Once relaxed, stroll over to the Kauppatori (market square) to enjoy sweet-and-sour marinated herring, served on dense brown bread with mustard and dill.

For the seafood specialist: Visit Kauppatori in early October to catch the Herring Fair, where fishermen have been selling their fresh catch for nearly 300 years.

Take a Ceviche Tour in Peru

Chunks of the freshest raw fish, tossed with onions and marinated in lime juice, ceviche is so beloved in Peru that it even has its own holiday (28 June is National Ceviche Day). The dish supposedly originated from a recipe brought to Peru in the early 16th century by Moorish women who traveled with the Conquistadors, though its true origins remain uncertain.

What is certain is that ceviche is delicious: soft, tangy, and chili-spiked. In Lima, you can find a cevicheria on nearly every corner, serving the dish alongside traditional accompaniments of boiled corn and sweet potatoes. Every Limeño has their own favorite spot – ask locals and try for yourself.

For the seafood specialist: El Verídico de Fidel in Miraflores is a wildly popular establishment across from Lima’s football stadium.

Ingest Eels with a Side of Local History in London’s East End

Fish and chips may get all the attention in the UK, but for a true taste of British history, visit one of London’s few remaining traditional pie and mash shops. Here you can sample jellied eels, served alongside meat pie and mashed potatoes. The Thames once teemed with slippery eels, which became a staple for those who couldn’t afford meat. Today, a handful of century-old East End shops still serve eels – chopped and set in their own jelly with a dash of chili vinegar – to nostalgic locals and curious visitors.

For the seafood specialist: Victorian-era M Manze is a classic spot, complete with antique tile walls and a chalkboard menu.

Join the Locals at a Fish Fry in the Bahamas

The weekend fish fry is one of the quintessential Bahamian experiences. Come Friday afternoons, vendors set up in parks or vacant lots, and by evening the area comes alive with the smell of frying oil and the beats of goombay music. Try the ‘cracked conch’ – chewy pieces of tropical marine mollusk battered and fried to a deep golden brown; conch salad, a piquant mix of marinated conch, tomatoes, and onions; and various crispy fish fritters. Wash it down with local Kalik beer or a ‘sky juice’ – gin mixed with coconut water and a glug of sweet condensed milk. Don’t leave before the dancing starts!

For the seafood specialist: The Smith’s Point fish fry in Freeport is popular with both locals and tourists.

Top Tips for Enjoying Your Seafood Sustainably:

• Look for products with MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certifications.
• Opt for produce caught using pole-and-line or handline methods.
• If in doubt, ask the seller. A top-quality vendor should be able to provide information about the origins of the seafood and how it was caught.
• Eating locally sourced fish reduces the carbon footprint from export/import.
• If you’re concerned about which fish to eat and which to avoid, the Marine Conservation Society’s ‘Good Fish Guide’ is an excellent resource.
• It is advised to avoid eating yellow and bluefin tuna, as well as Atlantic cod, shark, and orange roughy.
• Clams, mussels, and oysters grown on a rope are excellent options for seafood fans, as they help to clean the oceans by removing harmful chemical elements like carbon, phosphorus, and nitrogen.