Fiji: Fijian Seafood Tradition

Fiji, as an island nation in the South Pacific, has a deep connection to the sea, and seafood plays an essential role in Fijian cuisine. Fish and shellfish have been harvested using traditional methods for generations, and seafood continues to be a staple of daily life and special occasions.

Culinary Tradition: One of Fiji's most famous seafood dishes is "kokoda," a Fijian version of ceviche, where raw fish (usually mahi-mahi) is marinated in lemon or lime juice, mixed with coconut milk, onions, and tomatoes. "Lovo," a traditional Fijian feast, often features fish wrapped in banana leaves and slow-cooked in an earth oven. Fish is also commonly grilled or stewed, accompanied by taro or cassava.