This is alist of notable seafood dishes.Seafood dishes arefood dishes which useseafood (fish,shellfish orseaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation orcooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places ("Cullen skink").^[1]Bisques are prepared with a variety of seafoods.

• Baik kut kyee kaik – Burmese fried noodle dish with squid and prawn
• Bánh canh – Vietnamese soup with thick rice noodles, that can use crab, prawn, fish cake, or shrimp
• Bisque – Cream-based soup of French origin, made from crustaceans
• Bún mắm – Vietnamese vermicelli soup, with shrimp, shrimp paste, or fish paste
• Bún riêu – Traditional Vietnamese soup, with fish, crab, or snail
• Ceviche – Latin American dish of marinated raw seafood
• Chowder – Category of soups
• Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish
• Crawfish pie – Louisiana dish
• Curanto – typical food in Chilean gastronomy based on baking seafood underground
• Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish
• Fideuà – Seafood dish from Valencia, Spain, similar to paella but with noodles instead of rice
• Halabos – Filipino process of cooking shrimp, crab, lobster, or fish
• Hoe – Korean raw food dishes consisting of a wide variety of seafoods
• Hoedeopbap – Korean dish
• Kaeng som – Thai, Lao, and Malaysian curry dish that is based on fish, especially snakehead, as well as using shrimp or fish eggs
• Kedgeree – Indian-British fish and rice-based dish traditionally using haddock
• Maeuntang – Korean spicy fish soup
• Mie cakalang – Indonesian dish from North Sulawesi consisting of skipjack tuna in noodle soup
• Moules-frites – Famous Belgian dish of mussels and fries
• Namasu – Japanese dish of thinly sliced uncooked vegetables and seafood
• New England clam bake – Communal dining tradition from New England, method of cooking shellfish
• Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish
• Paelya – Philippine rice dish, similar to paella but differs with usage of glutinous rice
• Paila marina – Chilean seafood soup or stew, notable for usage of unique varieties of seafood such asgiant barnacles,piura tunicates, and Chilean mussels
• Piaparan – Filipino dish using chicken or seafood
• Plateau de fruits de mer – French seafood dish
• Seafood basket
• Seafood birdsnest – Chinese cuisine dish
• Seafood boil – Type of social event involving the consumption of seafood
• Seafood cocktail – Shellfish appetizer
• Seafood pizza – Variety of pizza with seafood toppings
• Stroganina – Siberian dish of sliced raw fish
• Sundubu jjigae – Korean traditional soft tofu stew
• Surf and turf – U.S. dish of seafood and meat
• Sushi – Traditional Japanese dish of vinegared rice and raw seafood

• Clams casino – aclam "on the halfshell" dish withbreadcrumbs andbacon. It originated inRhode Island in the United States and is often served as anappetizer inNew England and is served in variations nationally.
• Clam cake – also known as clamfritters
• Clam dip – adipping sauce andcondiment
• Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth.
• Clam pie – Savory meat pie prepared using clams
  • White clam pie – a pizza variety
• Clam soup – asoup prepared using clams as a main ingredient
  • Clam chowder – a well-knownchowder soup
  • Jaecheop-guk – a clear Korean soup made with small freshwater clams
• Fabes con almejas – a clam andbeanstew that originated in the principality ofAsturias in the 19th century aspeasant fare. It is a lighter variation of Asturianfabada whose primary ingredients aresausage, beans andpork.
• Fried clams – New England seafood dish
• New England clam bake – also simply called a "clam bake"
• Clams oreganata – an Italian American seafood dish served most commonly as an appetizer
• Clam sauce – used as a topping for pasta
• Spaghetti alle vongole – Italian and Italian-American dish of spaghetti with clams
• Steamed clams – Seafood dish consisting of clams
• Stuffed clam – American seafood dish

• Bisque (food) – a smooth, creamy, highly seasonedsoup ofFrench origin, classically based on a strained broth (coulis) ofcrustaceans. It can be made fromlobster, crab,shrimp orcrayfish.
• Black pepper crab – one of the two most popular ways that crab is served inMalaysia andSingapore. It is made with hard-shell crabs, and fried withblack pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce.
• Bún riêu –Bún riêu cua is served with tomatobroth and topped with crab orshrimp paste.
• Chilli crab – aseafood dish popular in Malaysia and Singapore.Mud crabs are commonly used and arestir-fried in a semi-thick, sweet and savoury tomato andchilli based sauce.
• Corn crab soup – a dish found inChinese cuisine,American Chinese cuisine, andCanadian Chinese cuisine, it is actually cream of corn soup withegg white andcrab meat orimitation crab meat added.
• Crab cake – a variety offishcake which ispopular in the United States composed ofcrab meat and various other ingredients, such asbread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Especially popular in the Mid-Atlantic state ofMaryland.
• Crab dip – typically prepared withcream cheese and lumpcrab meat.
• Crab ice cream – a Japanese creation, it is described as having a sweet taste. The island ofHokkaido,Japan, is known for manufacturing crab ice cream.
• Crab in oyster sauce – aChinese seafood dish of crab served in savouryoyster sauce. It is a popular dish inAsia, that can be found fromChina, Malaysia,Singapore,Indonesia to thePhilippines.
• Crab in Padang sauce orPadang crab (Indonesian:Kepiting saus Padang) – anIndonesian seafood dish of crab served in hot andspicyPadang sauce. It is a popular dish in Indonesia.
• Crab rangoon –deep-frieddumplingappetizers served inAmerican Chinese and, more recently,Thai restaurants, stuffed with a combination ofcream cheese, lightly flaked crab meat (more commonly, canned crab meat orimitation crab meat), withscallions, and/orgarlic.
• Curacha Alavar –Filipinospanner crabs in coconut milk with various spices
• Deviled crab – a crab meatcroquette. The crab meat is slowlysauteed with seasonings, breaded (traditionally with staleCuban bread), rolled into the approximate shape of arugby football or a smallpotato, anddeep fried.
• Echizen kanimeshi – a type ofekiben fromFukui Prefecture, on the coast of theSea of Japan
• Ganzuke – a variety ofshiokara, salted fermented seafood inJapanese cuisine
• Gejang – a variety ofjeotgal, salted fermented seafood inKorean cuisine, which is made bymarinating fresh raw crabs either inganjang (soy sauce) or in a sauce based onchili pepper powder. A similar dish (生腌蟹) exists in China.
• Crab and lobster rolls by the sea in Kent, EnglandGinataang alimango/Ginataang alimasag –Filipinoblack crab orflower crab in coconut milk withcalabaza and spices
• Ginataang curacha –Filipinospanner crabs in coconut milk
• Halabos –Filipino crabs (or other crustaceans) cooked in saltwater with spices
• Inulukan –Filipinoblack crabs in coconut milk and taro leaves.
• Kakuluwo curry – a traditionalSri Lankan crab curry.
• Kanijiru – a traditionalJapanese crab soup
• Kare rajungan – a traditionalIndonesian of ablue crab in a curry sauce. It is a delicacy fromTuban, East Java.
• Ketam Masak Lemak Cili Api campur Nenas – a traditionalMalaysian crab dish which crab is cooked with green spicy chilli and coconut milk together with pineapples. The sweetness of the crab meat (normally flower crab) is intensified by adding the pineapples.
• Kani Cream Korokke – a Japanese take on the traditional French croquette; can be made with either real or imitation crab meat (although imitation crab meat versions are more commonplace).
• Njandu roast –Kerala style crab roast.
• Pastel de jaiba –Chilean crab (jaiba in local Spanish) pie.
• She-crab soup – a rich soup, similar tobisque, made of milk or heavy cream, crab or fish stock,Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of drysherry.
• Soft-shell crab – aculinary term for crabs which have recentlymolted their oldexoskeleton and are still soft.
  • Taba ng talangka – traditionalFilipinofermented crab paste. It can be eaten as is overwhite rice, but can also be used as acondiment or as an ingredient in various Filipino seafood dishes.
• West Indies salad – a variation of crab meatceviche that originated in theMobile, Alabama area.

• Fisherman's soup – Hungarian fish stew
• Masgouf – fried carp dish from Iraq

• Catfish stew – Catfish dish from the American South
• Mohinga – rice noodle and fish soup from Myanmar

• Bacalaíto – Seafood dish from Puerto Rico
• Bacalhau à Brás – Portuguese salt cod dish
• Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal
• Bacalhau à Zé do Pipo – Bacalhau casserole
• Bacalhau com natas – Salt cod casserole
• Bacalhau com todos – Portuguese salt cod dish
• Baccalà all'abruzzese – Italian dish
• Baccalà alla lucana – Christmas dish of cod and red peppers from Basilicata, Italy
• Baccalà alla vicentina – Venetian food dish
• Bolinhos de bacalhau – Portuguese and Brazilian dish of fish balls
• Brandade – Emulsion of salt cod, olive oil, and potatoes
• Esgarret – Valencian cod dish
• Esqueixada – Catalan fish salad
• Fish and brewls – Newfoundland dish of cod and hardtack
• Stamp and Go – Jamaican fritter of saltfish

• Eel noodles
• Eel pie
• Jellied eels
• Kabayaki
• Unadon

• Sole meunière

• Milkfish congee
• Sate Bandeng

• Dishwasher salmon
• Lox

• Bake and shark – Trinidadian street food dish of shark
• Hákarl – Icelandic dish of fermented shark
• Sambal stingray – Barbecued stingray with sambal
• Shark chutney – Shark dish from Seychelles

• Ginataang sugpo – Filipino seafood soup that does not use vegetablesPages displaying short descriptions of redirect targets
• Lobster bisque – Cream-based soup of French origin
• Lobster Newberg – American seafood dish
• Lobster roll – New England and Atlantic Canada dish
• Lobster stew – Various stews involving lobster
• Scampi – Seafood dish and style of preparation
• Lobster thermidor – French dishPages displaying short descriptions of redirect targets

• Miruhulee boava – Maldivian delicacy
• Nakji-bokkeum – Korean stir-fried octopus dish
• Nakji-yeonpo-tang – Korean beef or octopus soup dishPages displaying short descriptions of redirect targets
• Polbo á feira – Galician octopus dish
• Polvo à Lagareiro – Portuguese octopus dishPages displaying short descriptions of redirect targets
• Pulpo a la campechana – Mexican dish made with octopus
• Akashiyaki – Japanese round dumpling with octopus filling
• San-nakji – Raw octopus dish in Korean cuisine
• Takoyaki – Japanese appetizer

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  Nakji-bokkeum (stir-friedoctopus)
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  Octopus cooking in a pot
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  Pulpo a la campechana
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  San-nakji (sliced rawoctopus)
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  Takoyaki is a ball-shaped Japanese snack made of awheat flour-basedbatter and typically filled with minced or diced octopus.
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  Nakji-yeonpo-tang (octopus soup)

• Angels on horseback – Bacon-wrapped oysters
• Hangtown fry – American egg, oyster, and bacon dish
• Oyster omelette – Taiwanese, Hokkien and Teochew dish of eggs and oysters
• Oyster sauce – Condiment made by cooking oysters
• Oyster vermicelli – Taiwanese noodle soup
• Oysters Bienville – Seafood recipe
• Oysters en brochette – Skewered oyster dish from Louisiana Creole cuisine
• Oysters Kirkpatrick – Oyster dish
• Oysters Rockefeller – Type of oyster dish
• Steak and oyster pie

• Balchão – Goan dish with shrimp, prawn, and shrimp

• Adobong pusit – Filipino dish composed of chicken/pork cooked in soy sauce and vinegarPages displaying short descriptions of redirect targets
• Arròs negre – Valencian and Catalan dish made with cuttlefish (or squid) and rice
• Dried shredded squid – Seafood product
• Fried calamari – Squid used for culinary purposesPages displaying short descriptions of redirect targets
• Gising-gising – Spicy Filipino vegetable soup or stew
• Ikameshi – Squid rice
• Mực rang muối – Vietnamese five-spice squid dishPages displaying wikidata descriptions as a fallback
• Orange cuttlefish – Cantonese cuttlefish dishPages displaying wikidata descriptions as a fallback
• Paella negra – Valencian and Catalan dish made with cuttlefish (or squid) and ricePages displaying short descriptions of redirect targets
• Pancit choca – Filipino black seafood noodle dish
• Salted squid
• Squid cocktail – Seafood dish
• Cuttlefish – Order of molluscs

•   Media related toSeafood dishes at Wikimedia Commons