Seafood provides an endless exploration of rich and hearty flavor on a culinary menu. As an example, salmon has five varietals — king (Chinook), coho (silver), sockeye (red), pink (humpy) and chum (dog) — all having unique depths of flavor. Crabs have over 6,000 species, and accompaniments to seafood are infinite as well. Chefs can accentuate fish with lemon, capers and white wine. Or serve grilled conch with a spicy fermented pineapple vinegar (which adds a bright layer of acid to the dish and makes the flavors of the charred seafood explode).

Every culture with a shoreline has their version of a stew using seafood they catch offshore. There’s French bouillabaisse, Portuguese bacaloa (salted cod stew), New England chowder, Goan curry stew and San Francisco cioppino, to name a few. In Brazil, they make moqueca — a stew with fish, onions, garlic, tomatoes, cilantro, and in some areas, coconut milk. Stews provide a flavorful and fragrant meal.