If your weeknight dinners are getting a little tired, it's a great idea to look overseas for some culinary inspiration. Seafood is a staple in many countries – including some that may surprise you!
We've chosen some of our favourite seafood dishes from around the world to share with you today, to inspire some creativity in your home kitchen.
(Of course, we couldn't possibly include every seafood dish from every country in this list – we'd love to hear what you think is missing!)
Greece
Mussels
Mussels are one of the most popular appetizers served at Greek ‘fish taverns’, and dishes using them exemplify the simplicity and ease of a lot of Greek cooking. Life on the Greek islands is laid back, so their cooking is too!
Fresh Mussels are perfect when steamed with liberal amounts of garlic, tomatoes, oregano, white wine, parsley, and olive oil. Add some grilled ciabatta on the side and you have a super easy and authentic meal sorted.
If you’re looking for something more adventurous, mussels are also often served as saganaki, which refers to various appetizers prepared in a small, two-handled frying pan. Another popular version of saganaki features prawns! Pair this dish with a quality wine and a sunny evening for the true experience.
Octopus
The Greeks have been eating octopus since ancient times, and it’s still one of the nation’s favourite seafood species. For a truly Greek experience, buy a medium to large whole octopus, cut it into individual tentacles, marinate with garlic and oregano, and grill it on a charcoal BBQ. Serve with a squeeze of fresh lemon, and you've got a Mediterranean meal fit for a γιαγιά!
Mexico 
Fish Tacos
Tacos de pescado, or ‘fish tacos’, originated in the coastal areas of Mexico. According to aficionados, this super simple and super tasty dish consists of a lightly battered mild white fish (try tropical Mackerels or Pink Ling) that is deep-fried, and served in a corn tortilla alongside shredded cabbage, salsa, sour-cream, and lime juice. If you’d prefer a less authentic but slightly healthier version, the fish can also be grilled!
Pescado a la Veracruzana
If fish is being served in Mexico, you can almost guarantee that Pescado a la Veracruzana will be on the menu. While any firm, white fish would suit this spicy, herb-infused, tomato dish, it is especially delicious (and authentic) when made with Crimson Snapper, Goldband Snapper, or Coral Trout.
Psst... Want to learn more about cooking seafood the Mexican way? Jump into Sydney Seafood School's Fiesta Mexicana cooking class!
Sweden
Gravlax
Gravlax, a type of cured salmon, has origins traced back all the way to 14th-century Sweden. While it might sound intimidating, it’s super easy to cure your own side of salmon this way (using a mixture of salt, pepper, honey and dill), and once it’s done you’ll have days-worth of tasty nibbling options at your fingertips.
The traditional accompaniment for gravlax is a green salad, some rye bread, and a mustard sauce, but you can also use it on top of blinis with some crème fraiche, as a side on your cheese board, or even sprinkled with cinnamon and sugar for dessert!
Spain 
Tapas
Transport yourself to the streets of Madrid for drinks and snacks done the Spanish way. Think scrumptious little seafood nibbles like garlic prawns, grilled sardines on fresh bread, and anchovies on crackers that (individually) make great snacks to have with drinks, or combine to form a delicious seafood feast that's perfect for casual entertaining!
Learn how to cook a selection of seafood tapas at Sydney Seafood School's Spanish Tapas Sundowner Session.
Paella
A dish named after the pan it is cooked in, Paella is a famous Spanish meal that includes a huge variety of vegetables and meats (often seafood), and a bunch of beautiful spices, including saffron and rosemary.
The old wives tale about the origins of this dish is that it was created by servants, who mixed the leftovers from royal banquets in large pots to take home to their families, adding rice to make it more filling. Whether this is true or not, that is one of the best parts of paella – almost any seafood goes! We recommend mussels, prawns, lobster, and white fish (such as Ling, Leatherjacket, Bass Groper or Blue-eye Trevalla).
Sydney Seafood School's Spanish Paella cooking class is one of their most popular for a reason – click here to book your spot!
Italy
Lobster Taglionini
Lobster is one of seafood’s biggest indulgences, and it combines beautifully with pasta and tomato sauce. Usually served at special events or holidays, this Italian dish is an easy and simple way to enjoy this crustacean in all its glory.
To extract every drop of flavour, blanche the lobster in boiling salted water until the colour begins to change. Remove, let cool, split and remove the tail meat. Simmer everything except the meat for an hour, strain, and reduce this liquid until it is rich and glossy. This sauce, cut with some lemon juice and olive oil, is the true soul of this dish.
Squid Ink Risotto
Risotto is famous for its versatility, and how easy it is to combine with a huge variety of ingredients. A classic in coastal regions of Italy is squid risotto, which often includes squid ink as well, to achieve a moody, decadent black colour. Earthy and savoury, yet strikingly sweet, this dish may seem adventurous, but is deceptively simple to create.
Curious about Italian seafood dishes? Sydney Seafood School's got a class for you!
Singapore
Chilli Crab
Often considered one of Singapore’s national dishes, chilli crab is most often made with mud crab, and is stir-fried in a thick, sweet, tomato chilli sauce.
It is traditionally eaten with bare hands - so that you can truly savour the sweet crab meat - and restaurants will often provide a washing bowl to clean your hands while eating. You can’t be afraid of getting messy trying this one!
You guessed it... Sydney Seafood School will teach you how to make this famous Singaporean dish in their famous kitchens. Book here.
Thailand
Fish Cakes
Fish cakes are popular all over the world, but they are especially ubiquitous in Thailand; their deliciously simple combo of firm white fish, kaffir sauce, flour, onion, bread crumb and potatoes make them the perfect starter.
Tom Yum Soup
Often dubbed Thailand’s national dish, Tom Yum soup is a hot, zesty and sour dish packed with flavour and nutrition. Whether you’re using it as a hangover cure, a cold remedy, or just reinventing your favourite takeaway at home, fresh prawns are a must for this recipe.
It is widely believed that this soup was invented in Central Thailand, taking advantage of the abundance of fresh shrimp from the Chao Phraya River. The best Aussie alternatives are Green King, Ocean Tiger, or Black Tiger prawns, which usually go for between $25-35 per kilo.
Keen to dive deeper into Thai flavours? Book Sydney Seafood School's South East Asian class!
Of course, this is only a taste of the delicious seafood dishes on offer around the world. If you think we've missed an important one, tell us on social media at @sydneyfishmarket!