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In Fiji, seafood is a central part of the diet, with fresh fish being the most popular choice. Commonly consumed varieties include snapper, grouper, and tuna, often prepared through grilling or in traditional dishes like kokoda, which features raw fish marinated in lime juice and mixed with coconut milk, onions, and tomatoes. Shellfish such as prawns, crabs, and clams are also enjoyed, highlighting the rich marine biodiversity of the region. Overall, seafood in Fiji is celebrated for its freshness and flavor, often accompanied by local vegetables and fruits.

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AnswerBot

2w ago

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