The Caribbean is famous for its vibrant flavors, and its seafood is no exception. Surrounded by the crystal-clear waters of the Caribbean Sea, the islands are home to some of the freshest and most diverse seafood in the world.
From grilled fish to spiced shellfish, Caribbean seafood dishes reflect the region’s rich cultural tapestry, blending Indigenous, African, European, and Asian influences into unforgettable culinary experiences.
In this guide, we’ll take a deep dive into the top Caribbean seafood dishes you need to taste, highlighting the unique flavors, ingredients, and preparation methods that make each dish special.
1. Jamaican Escovitch Fish
A Tangy and Flavorful Delight
Escovitch Fish is one of Jamaica’s most iconic seafood dishes. This flavorful meal involves frying whole fish, typically snapper or kingfish, until crispy and then marinating it in a spicy, tangy vinegar-based sauce. The escovitch sauce is made with onions, carrots, scotch bonnet peppers, and pimento (allspice), which give the dish its distinct kick and aromatic complexity.
The combination of crispy fried fish with the spicy, tangy escovitch sauce makes this dish a true Jamaican classic, and it’s often enjoyed with festival, a slightly sweet fried dough.
Best Place to Try: Kingston, Jamaica – Popular in local restaurants and beachside stalls.
Fun Fact: The term “escovitch” comes from the Spanish “escabeche,” which refers to pickling or marinating food in an acidic mixture, a technique introduced during Spanish colonization.
2. Trinidadian Curried Crab and Dumplings
A Bold and Spicy Feast
Curried Crab and Dumplings is a beloved dish from Trinidad, known for its bold flavors and hearty portions. Blue crabs are cooked in a rich curry sauce made with Caribbean curry powder, garlic, onions, and fresh herbs, then served with boiled dumplings that help soak up the spicy curry sauce.
This dish is a staple of Trinidadian beach culture, especially in places like Maracas Bay, where visitors can enjoy fresh seafood right by the ocean. The heat of the curry is balanced by the sweetness of the crabmeat, creating a perfect harmony of flavors.
Best Place to Try: Maracas Bay, Trinidad – Beach shacks serve this fresh and spicy dish.
Fun Fact: Caribbean curry differs from Indian curry by incorporating local herbs, spices like allspice, and the use of coconut milk in some variations.
3. Bajan Flying Fish and Cou-Cou
Barbados’ National Dish
Barbados’ national dish, Flying Fish and Cou-Cou, is a must-try for any seafood lover visiting the island. Flying fish, a small fish known for its ability to leap out of the water, is plentiful in Bajan waters and is traditionally steamed with herbs, onions, and lime juice. It is served alongside cou-cou, a cornmeal-based side dish made with okra and butter, similar to polenta.
The dish is often garnished with a savory gravy made from tomatoes, onions, and peppers, which adds a rich flavor to the tender fish. Flying fish and cou-cou is a simple yet delicious reflection of Barbados’ culinary heritage.
Best Place to Try: Oistins Fish Fry, Barbados – A lively weekend event where locals serve traditional seafood dishes.
Fun Fact: The flying fish is such an important symbol of Barbados that it appears on the country’s currency and coat of arms.
4. Bahamian Conch Salad
A Refreshing and Zesty Seafood Favorite
In the Bahamas, conch (pronounced “konk”) is a prized shellfish used in a variety of dishes, but none is as popular as conch salad. This refreshing dish is made with raw conch meat, diced and mixed with tomatoes, onions, bell peppers, and scotch bonnet peppers, then marinated in fresh lime or orange juice.
The citrus juice “cooks” the conch, resulting in a light, tangy, and slightly spicy salad that is perfect for a hot day. Conch salad is often enjoyed as a starter or snack and pairs wonderfully with a cold beer or Bahamian rum cocktail.
Best Place to Try: Nassau, Bahamas – Try it fresh at the Arawak Cay Fish Fry.
Fun Fact: Conch shells have been used by Bahamians as musical instruments, often played at local festivals and Junkanoo parades.
5. Lobster Thermidor (Caribbean Style)
A Decadent Lobster Dish with a Tropical Twist
Lobster Thermidor, a dish that originated in France, has been adapted to Caribbean flavors, often featuring local lobsters such as spiny lobster. The dish typically involves lobster meat cooked in a creamy sauce made with butter, mustard, and cheese, then baked to golden perfection inside the lobster shell.
In the Caribbean version, tropical elements like coconut milk, scotch bonnet peppers, or local herbs are often added to give the dish a distinct island flair. This luxurious dish is frequently served in upscale restaurants and is a favorite for special occasions.
Best Place to Try: Nevis or Anguilla – Both islands are known for their lobster dishes, especially during lobster season.
Fun Fact: Caribbean spiny lobsters don’t have large claws like their North Atlantic cousins but are prized for their tender and sweet tail meat.
6. Garifuna Hudut (Belize)
A Flavorful Fish Stew with Plantain
Hudut is a traditional Garifuna dish from Belize, made with fresh fish cooked in a rich coconut milk stew and served with mashed plantains. The fish is often seasoned with local spices and herbs, and the coconut broth is enhanced with garlic, onions, and cilantro for a delicious, savory flavor.
Hudut is a comforting and hearty dish that highlights the Garifuna people’s connection to the sea and their African and Indigenous culinary heritage. The mashed plantains, known as fu-fu, provide a starchy, slightly sweet accompaniment that balances the flavors of the fish stew.
Best Place to Try: Dangriga or Hopkins, Belize – Garifuna communities serve authentic hudut at local eateries.
Fun Fact: The Garifuna are descendants of West African, Arawak, and Carib peoples, and their unique cuisine reflects this rich blend of cultures.
7. St. Lucian Bouyon (Fish Soup)
A Caribbean Comfort Food
Bouyon is a hearty Caribbean soup, and on the island of St. Lucia, the fish version is particularly popular. Made with a variety of local fish, such as snapper or grouper, the soup is slow-cooked with root vegetables like yams, dasheen (taro), and green bananas, as well as herbs, garlic, and hot peppers.
Bouyon is often eaten as a nourishing meal on cooler days or as a comfort food for family gatherings. Its robust flavors come from the combination of fish, vegetables, and Caribbean spices, creating a filling and satisfying dish that represents St. Lucian home cooking.
Best Place to Try: Castries, St. Lucia – Many local restaurants serve this warming fish soup.
Fun Fact: Bouyon can also be made with meat, like goat or chicken, and the word “bouyon” means “boil” in French Creole, reflecting the dish’s preparation method.
8. Bahamian Cracked Conch
Fried Conch at its Best
Another iconic dish from the Bahamas, Cracked Conch involves tenderized conch meat that is battered and fried until golden and crispy. This dish is often served with Bahamian-style coleslaw, rice, or fries, and topped with a tangy Bahamian hot sauce or a squeeze of lime juice.
Cracked conch is a popular street food and beachside snack, perfect for casual dining after a day of swimming or snorkeling. The crunchy exterior and tender, flavorful conch inside make it an irresistible dish for seafood lovers.
Best Place to Try: Exuma or Nassau, Bahamas – Beach shacks and local eateries serve freshly fried cracked conch.
Fun Fact: In the Bahamas, conch is a national food, and the Conch Festival, held annually in Exuma, celebrates this beloved shellfish.
9. Grenadian Oil Down (Seafood Version)
A One-Pot Wonder with Caribbean Flavor
Oil Down is Grenada’s national dish, traditionally made with meat, vegetables, and dumplings, all cooked in coconut milk until the liquid is absorbed, leaving a rich, flavorful stew. The seafood version of oil down substitutes fish, shrimp, or crab for the meat, creating a delicious seafood variation of this Caribbean favorite.
The dish gets its name from the coconut oil that infuses the ingredients as they simmer together, creating a rich and hearty meal. Oil down is often prepared for special gatherings or family celebrations, and the seafood version is perfect for highlighting the island’s abundance of fresh fish and shellfish.
Best Place to Try: St. George’s, Grenada – Look for local restaurants serving seafood oil down.
Fun Fact: Breadfruit, a staple in Grenadian oil down, was introduced to the Caribbean by Captain William Bligh in the 18th century.
10. Cuban Camarones Enchilados (Shrimp Creole)
A Flavorful Shrimp Dish with a Creole Kick
Camarones Enchilados, or shrimp in Creole sauce, is a popular Cuban seafood dish made with shrimp cooked in a flavorful tomato-based sauce that includes garlic, onions, bell peppers, and spices like cumin and oregano. Although the name might suggest spiciness (as “enchilados” can imply “spicy”), the dish is more about depth of flavor than heat.
The sauce has a rich, savory taste with a hint of sweetness from the tomatoes, making it a delicious complement to the tender shrimp. Served with rice and fried plantains, camarones enchilados is a staple of Cuban home cooking.
Best Place to Try: Havana, Cuba – This dish is a staple at many Cuban restaurants.
Fun Fact: Despite the name, this dish is not particularly spicy compared to other Caribbean dishes, reflecting the Cuban preference for flavorful but milder seasonings.
Conclusion
The Caribbean is a seafood lover’s paradise, offering a wide range of dishes that reflect the region’s diverse cultural influences and rich culinary traditions. From the fiery escovitch fish of Jamaica to the comforting bouyon of St. Lucia, each island brings its own unique flavors to the table. Whether you’re indulging in fresh lobster, savoring spicy crab, or enjoying a light and zesty conch salad, these seafood dishes are sure to leave a lasting impression.
FAQ
What is the national seafood dish of Barbados?
The national seafood dish of Barbados is Flying Fish and Cou-Cou, a combination of steamed or fried flying fish served with a cornmeal and okra-based side dish called cou-cou.
What is the most popular seafood dish in the Bahamas?
Conch is the most popular seafood in the Bahamas, with dishes like Conch Salad and Cracked Conch being local favorites.
What makes Caribbean seafood unique?
Caribbean seafood is known for its bold flavors, which come from a combination of fresh ingredients, local spices, and cooking techniques influenced by African, Indigenous, European, and Asian cultures.
Is Caribbean lobster different from other types of lobster?
Yes, Caribbean lobsters, particularly the spiny lobster, don’t have large claws like their North Atlantic counterparts. Their meat is primarily found in the tail, and it is sweet and tender.
Where is the best place to try seafood in the Caribbean?
Some of the best places to try seafood in the Caribbean include Oistins Fish Fry in Barbados, Arawak Cay Fish Fry in the Bahamas, and Maracas Bay in Trinidad for Curried Crab and Dumplings.