4 Unusual Seafood Dishes Around The World

Are you bored of sushi and ready to try something new? If you thought that eating raw fish wrapped in seaweed and rice was the weirdest seafood cuisine could get, think again. Many cultures across the globe have thought up interesting ways of incorporating the fruits of sea into unique recipes, often reflecting traditional ingredients and ways of preparing food in their respective countries. As a leading provider of fresh fish in Malta, Azzopardi Fisheries have gathered a few of the most unusual seafood fishes on the planet!


1. Fugu (Japan)

Deadly but delicious (or so the Japanese claim) the preparation of this particular dish is so intricate and complicated that people are actually prohibited from making it at home. Only specially licensed chefs are allowed to serve it at restaurants. The reason for all of this is that fugu is a poisonous puffer fish with an extremely dangerous toxin, which has proved to be fatal to humans more than once. However, it remains a popular delicacy in Japan due to its chewy texture, distinct flavour and high protein content. Its signature tingle on the tongue results from the tiny amount of poison the chefs leave in.


2. Florida Stone Crab Claws (The USA)

The claws of this curious little crustacean are so strong that they are capable of breaking an oyster’s shell! They’re usually harvested from live crabs, who are then thrown back into the ocean – but not to worry, these animals are capable of regenerating and growing back their own limbs! They’re usually served with vermouth, melted butter and lemon.


3. Lutefisk (Norway)

With nicknames like “rat poison” and “fork destroyer”, this strange Scandinavian recipe doesn’t seem all that appetising at first glance. However, it’s one of the most beloved seafood delicacies in Nordic countries. Cod fish is first soaked in water for 6 days, and then left for 2 days in a lye solution until it reaches an alkaline level of pH12. This results in a jelly-like substance which is left to soak in water again for about a week. It is then steamed and ready to be eaten!


4. Stinkheads (Alaska, the USA)

Although the name of this fish meal sounds like something you’d yell at your childhood nemesis on the playground, it’s actually extremely popular among the Inuit population in Alaska. A stinkhead is prepared by chopping the head off a King Salmon, wrapping it in grass or burlap, and then left to ferment in special burial pits. Not hard to guess where the name comes from…


If none of the above particularly appeal to you, worry not – here at Azzopardi Fisheries we’ve got all your favourite fresh fish in Malta which you can incorporate into something a bit more familiar! We also provide the best fresh seafood Malta has to offer – and if you don’t believe us, come over to our stores in St. Paul’s Bay and see for yourselves!

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Mosta Road, St Paul’s Bay

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