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Information about Shellfish in cuisine around the world.
Shellfish appears in many coastal French dishes.
Shellfish is particularly common in the cuisine of: Spain, Vietnam, Canada, Thailand, Portugal, Singapore, Jamaica
Provençal fish stew originating from Marseille, typically containing various kinds of fish and shellfish.
Octopus cooked over coals until tender, dressed with lemon, extra virgin olive oil, oregano, and often capers. It's a favorite mezze in coastal tavernas and on the islands, and a good measure of Greece's seafood cooking.
Fresh spring rolls with rice paper wrapped around fresh vegetables, herbs, rice vermicelli, and typically shrimp or pork.
Crispy deep-fried spring rolls (nem rán in Northern Vietnam) filled with minced pork, shrimp, crab meat, wood ear mushrooms, and glass noodles. Served with lettuce, herbs, and sweet fish sauce for wrapping.
Fresh Atlantic lobster from the eastern coast of Canada, typically served with drawn butter.
Creamy soup with clams, potatoes, and onions. The New England version is milk-based, unlike Manhattan-style (which is tomato-based).
Before traveling, learn how to say "Shellfish allergy" in the local language.
Carry a card in the local language explaining your allergy to show at restaurants.
Research common dishes in your destination to identify those that typically contain Shellfish.
Always carry any necessary allergy medication, including antihistamines or an epinephrine auto-injector if prescribed.