What seafood do they eat in Fiji?

Seafood is a staple of the Fijian diet, with an abundance of fresh fish, shellfish and crustaceans caught from the surrounding coral reefs and ocean waters. Some of the most commonly eaten seafood in Fiji includes:

Fish:

- Kawakawa (Spanish Mackerel): A popular fish that is often used in curries, grilled or fried.

- Mahi-Mahi (Dolphinfish): A delicious and versatile fish that can be cooked in a variety of ways.

- Tuna: A well-known and widely consumed fish, commonly used in sashimi, steaks, and curries.

- Waloo (Wahoo): A fast-swimming fish prized for its firm texture and delicate flavor.

Shellfish:

- Lobsters: Abundant in Fijian waters, lobsters are often grilled or cooked in curries.

- Crabs: Various species of crabs are popular, particularly the blue swimmer crab and mud crabs.

- Clams: Different types of clams, including giant clams, are used in soups, stews, and raw preparations.

- Mussels: Green-lipped mussels are endemic to Fiji and are commonly cooked in curries or coconut milk.

Crustaceans:

- Prawns (Shrimp): Prawns are widely used in Fijian dishes, including curries, stir-fries, and noodle dishes.

- Kina (Sea Urchin): The gonads of sea urchins are considered a delicacy and are eaten raw or cooked.

- Mollusks: Octopus and squid are frequently used in curries, salads, and as accompaniments to other seafood dishes.

These seafood varieties, along with other local ingredients like root crops, vegetables, and tropical fruits, form the basis of traditional Fijian cuisine. The preparation of seafood often involves techniques like grilling, curries, coconut milk-based dishes, and raw preparations.