Only 5% of People Can Ace This Seafood Quiz — Are You a Seafood Savant?

Lobster bisque originated in 17th-century Brittany, France, when poor fishermen simmered whole crushed lobsters to use every scrap; by Louis XIV’s reign it had become a refined court delicacy finished with cognac and cream at Versailles.Poke dates back to pre-contact Hawaii, where native fishermen seasoned reef-fish scraps with sea salt, limu seaweed, and roasted kukui nuts centuries before Captain Cook arrived in 1778.Ceviche has over 2,000 years of history in Peru; the Moche culture used fermented chicha and tumbo fruit, but Spanish lime in the 1500s transformed it into Peru’s national heritage dish, recognized by UNESCO in 2023.New England clam chowder evolved in the 1700s when Puritan settlers adapted Native American quahog stews with milk and potatoes; Maine outlawed tomatoes in 1939 to protect the creamy white version’s identity.Nigiri was invented in 1820s Edo (Tokyo) by street vendor Hanaya Yohei, who hand-pressed vinegared rice under raw fish slices to serve fresh seafood fast, launching modern sushi culture worldwide.Spaghetti al nero di seppia has been a Venetian staple since Byzantine times, when lagoon fishermen used cuttlefish ink to dye pasta black and add a briny depth that became synonymous with Venice’s maritime cuisine.Kapi pla, Thailand’s fermented shrimp paste, dates to the Ayutthaya Kingdom (14th–18th century); tiny krill and salt fermented for months form the umami backbone of every authentic Thai curry paste.Tuna tataki was created in 1970s Kochi prefecture, Japan, when chefs seared ultra-fresh bonito over rice-straw flames for seconds, then plunged it into ice water to keep the center raw.Singapore chili crab was invented in 1956 by Cher Yam Tian at her roadside stall; she stir-fried mud crabs in a ketchup-chili-egg sauce that became the city-state’s national dish.Taramasalata originated in Greece over 2,000 years ago. Ottoman influence added olive oil and bread, creating the pink dip now iconic in meze spreads.Gejang has been Korea’s “rice thief” since the Joseon dynasty (1392–1897); raw crabs marinated in soy (ganjang) or spicy sauce (yangnyeom) for days were once reserved for royalty.Sole meunière became famous in 19th-century Normandy, France, when “miller’s wife” style floured Dover sole met noisette butter; Julia Child called her first bite in 1948 life-changing.Dry scallops emerged as a premium category in the 1990s U.S. market when processors stopped soaking them in sodium tripolyphosphate; true dry means no water added, only natural sweetness.Cataplana debuted in Portugal’s Algarve during the Moorish occupation (8th–13th century); the clamshell-shaped copper pot steams seafood with steam trapped, named after the vessel itself.Ankimo, monkfish liver, earned the nickname “foie gras of the sea” in Edo-period Japan; fishermen in Hokuriku salted and steamed it in sake to preserve winter catches.Crawfish boil became popular in Louisiana during the late 1950s, particularly after the 1959 Breaux Bridge Crawfish Festival helped elevate the dish from a regional staple to a statewide cultural icon.Gambas al ajillo has been served in Madrid tapas bars since the 1800s; the sizzling clay cazuela with sherry, garlic, and guindilla chiles traces back to Andalusian shepherds.Accras de morue were born in 17th-century Martinique and Guadeloupe when enslaved West Africans adapted salt-cod fritters using French techniques; the spicy batter balls became the official street food of Caribbean carnival.Chermoula is a type of herb-based sauce originating from North Africa (particularly Morocco). Its traditional recipe usually includes coriander, garlic, lemon (or pickled lemon), olive oil and spices (such as cumin and chili powder), and is mainly used to enhance the flavor of fish and seafood.Fish maw soup rose in Cantonese cuisine during the Qing dynasty (1644–1912); dried swim bladders from croaker fish were status symbols at imperial banquets.The origin of Baccalà mantecato (Italian-style codfish paste) is associated with the Venetian explorer Pietro Querini. After his shipwreck, he discovered the locally dried codfish in the Lofoten Islands of Norway.The modern spicy version of Mentaiko was created by the Japanese Toshio Kawahara in Fukuoka. The inspiration for this came from the seasoned cod roe he tasted in Busan, South Korea, after World War II.Pla ra has fermented freshwater fish in Isaan, Thailand, for over 1,000 years; the Lao-Thai border staple aged one year in clay pots powers som tam and larb.The Burgundy snails (Escargots de Bourgogne) are a classic French dish, and their popularity is indeed related to the French diplomatic banquets in the early 19th century.Tiradito fused Japanese sashimi with Peruvian ceviche in 1980s Lima when Nikkei immigrants sliced fish paper-thin and served it instantly with aji amarillo sauce.Norway lobster, caught since Viking times in the North Sea, earned “Scampi” fame in 1950s Britain when Italian immigrants breaded and fried the tails.The Greek tradition of grilling octopus has ancient roots, likely beginning with fishermen in coastal communities like Crete who tenderized their catch by beating and sun-drying it.Cá kho tộ simmered in clay pots has been a Mekong Delta comfort food since the 1800s; catfish braised in fish-sauce caramel and coconut water fed generations.Bafun uni refers to the short-spine red sea urchin prized in Japan since the Meiji era; Hokkaido fishermen dive in freezing waters for these smaller, intensely sweet trays that dominate high-end Tokyo sushi bars.Otak-otak wrapped in banana leaves dates to 16th-century Malacca Sultanate; Malay-Portuguese Peranakan fish mousse grilled over coconut charcoal.Matelote was first recorded along the Seine and Loire rivers in the 17th century. Barge crews simmered freshwater fish—most commonly eel, carp or catfish—in red or white wine with onions and mushrooms.Kohada seasoning evolved in Edo Japan 200 years ago; gizzard shad salted then vinegared for weeks became the test of any sushi master’s skill.Smelt fry exploded in 1950s Great Lakes towns when Italian and Greek immigrants battered whole tiny fish; the head-on tradition remains seasonal in Michigan taverns.Ikan pepes wrapped in banana leaves dates to pre-colonial Java; Sundanese spice-paste fish steamed then grilled absorbed Hindu-Buddhist flavors centuries ago.Pulpo a la gallega became Galicia’s emblem in the 19th century when railway brought octopus inland; boiled then paprika-dusted over potatoes remains Spain’s tapas king.“Drunken-shrimp” flambéed tableside with baijiu or Shaoxing wine is a Hong Kong–style show dish popularised after WWII.Rakfisk fermentation began in Viking-era Norway; trout buried in barrels for 6–12 months was preserved for winter before refrigeration reached mountain villages.Camarones a la diabla was born in 1960s Sinaloa when street cooks blended guajillo, arbol, and chipotle chiles into a “devil” sauce hot enough to scare gringos.Bottarga curing reached Sardinia via Phoenician traders 3,000 years ago; salted mullet roe pressed and wax-coated became “Sardinian gold” grated over pasta.Kokoda has been Fiji’s national dish since pre-colonial times; raw walu or mahi-mahi “cooked” in citrus and coconut milk reflects Polynesian seafaring heritage.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40

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What's the name of this seafood dish?

Bouillabaisse

Lobster bisque

Cioppino

She-crab soup

Think you know your scallops from your scungilli? From Michelin-starred raw bars to back-alley fish shacks in Tokyo, seafood masters guard secrets most home cooks never touch: how to spot day-boat freshness, which mislabeled “red snapper” is actually tilapia, the exact moment uni turns from sweet to ammonia. We’re talking global techniques, species swaps, regional names, classic sauces, and pro-level prep. Only true seafood nerds and line cooks survive this gauntlet. Ready to get filleted?

Seafood Savant

Think you know your scallops from your scungilli? From Michelin-starred raw bars to back-alley fish shacks in Tokyo, seafood masters guard secrets most home cooks never touch: how to spot day-boat freshness, which mislabeled “red snapper” is actually tilapia, the exact moment uni turns from sweet to ammonia. We’re talking global techniques, species swaps, regional names, classic sauces, and pro-level prep. Only true seafood nerds and line cooks survive this gauntlet. Ready to get filleted?

Only 5% of People Can Ace This Seafood Quiz — Are You a Seafood Savant?

What's the name of this seafood dish?

Seafood Savant

Trending Now

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What's the name of this seafood dish?

Seafood Savant

Trending Now