New Zealand: New Zealand Seafood Tradition

New Zealand’s coastal regions, surrounded by the Pacific Ocean, have long provided a wealth of seafood. The indigenous Māori people have a rich history of fishing and seafood consumption, and European settlers brought their own culinary traditions. Seafood is central to the nation’s cuisine, particularly in coastal towns.

Culinary Tradition: New Zealand is famous for its green-lipped mussels, which are often served steamed, in chowders, or as part of seafood platters. Other popular dishes include "kai moana" (seafood stew) and "crayfish" (lobster), often grilled or served in soups. New Zealand’s fish, particularly snapper and hoki, are commonly served grilled, fried, or in pies.