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Seafood

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Angulas with garlic and shrimp.
Gastro Obscura

Angulas

What look like noodles are actually delicious baby eels.
An array of fresh sea urchin.
Gastro Obscura

Chilean Sea Urchin

Flip over these prickly treasures and find creamy, orange meat.
Sannakji is often dipped in sesame oil.
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Sannakji

These severed octopus tentacles wriggle on your plate.
Misoyaki Paiche
Gastro Obscura

Paiche

This 400-pound fish has fed Amazon tribes for millennia.
A close-up of lamprey meat.
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Lamprey

A prehistoric sea monster sucks blood, then gets cooked in its own.
Paolo (left and lower right) with breadfruit and fish.
Gastro Obscura

Palolo

To catch these coral-dwelling, caviar-flavored sea worms, you must wade into their annual mating ritual.
St. Peter's Fish with an array of condiments.
Gastro Obscura

St. Peter's Fish

It's what you order when you're a Christian pilgrim at the Sea of Galilee.
The dessert of the future might be nutrient gel.
food

A Dinner at the End of Our World

An author and a chef imagine how we'll eat if bees and fish vanish.
Anne Ewbank December 4, 2017
Bleeding rock.
Gastro Obscura

Piure

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.
Gooseneck barnacles are called "percebes" in Spanish.
Gastro Obscura

Gooseneck Barnacles

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.
Whitebait fritters are a New Zealand delicacy.
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Whitebait Fritters

It's fishy how close to an omelette this is.
In-shell littleneck clams accentuate this clam pie.
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Clam Apizza

New Haven's signature pie combines staples from Rhode Island and Naples.
Straight out of Bluff, New Zealand.
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Bluff Oysters

The rarest oysters come from the bottom of the sea at the end of the earth.
Tofu, scallion, and narutomaki soup.
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Narutomaki

It's a whirlpool, it's an emoji, it's a fishcake!
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Takoyaki

Osaka's most famous dish is an octopus-stuffed fried dough ball.
A perfect pie, complete with stars and fish heads.
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Stargazy Pie

A traditional Cornish pie that—ARE THOSE FISH HEADS COMING OUT OF THE TOP?!
Kokoda: Fijian-style ceviche.
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Miti

Fiji's signature coconut condiment makes creamy, spicy ceviche.
A beachside bounty from a clambake.
Gastro Obscura

Clambake

An ancient cooking method still produces delicious, beachside feasts.