Seafood-Fridmer

Mixed Fish

The Seychelles archipelago has an extensive exclusive economic zone (EEZ) of 1,340,000 sq km and has some of the richest fishing grounds in the world. For us Seychellois, fishing is as natural and as necessary as breathing. It forms part of the deep cultural connection we have with the sea and its resources. And fishing is a major pursuit for most of us, from young and old. Fishing is also of very high nutritional importance for us as it is our primary source of protein, and ensures food security for the population. In fact, the Seychellois are probably one of the world’s greatest consumers of fish per capita at about 90 kilos per person each year.

Traditional hand line bottom-fishing or ‘palangrotte’ for coral reef and deep-sea fish is still the most popular fishing method. It provides the locals with some of the finest tasting fish on the planet: emperor; bream and grouper as well as a dizzying array of other demersals. Other types of traditional fishing methods like fish trapping using the bamboo kasye or traps, beach seining, and reef gleaning for octopus are still very popular.

Modern big-game fishing for yellowfin and dogtooth tuna, skipjack, dorado, kingfish, green jobfish to the thrill of battling sailfish and marlin make for an unforgettable big-game fishing experience.

The flats and lagoons of the outer islands are renowned for their bone-fishing which is considered to be among the very best in the world.

Fish was traditionally salted as a way to preserving it. Whilst the need to preserve fish this way is no longer so crucial, now that we all have fridges and freezers, we still enjoy salted fish and use it to create some of the tastiest dishes.

Below is a list of the most popular fish and shell fish that are used by all of us Seychellois. I have listed them by their English as well as their Creole name . There are definitely many more. I have also attempted to give a small description of each and added any pertinent points that could assist in their handling, preparation and cooking. Click on the photos to read more…