Seafood & fish from the fenua

In Moorea, seafood restaurants showcase the resources of the lagoon and the ocean, relying on fresh produce, simple recipes, and well-established culinary traditions. The cuisine emphasizes the flavor of the ingredients and respect for the seasons. Among the most popular products, lobster occupies a special place. Prepared grilled, steamed, or in sauce, it is often associated with festive meals and special occasions. As its fishing is regulated, it is only available during authorized periods. Pāhua (giant clams) are also part of the culinary heritage, although their consumption is now strictly regulated. When available, they are usually prepared simply, raw or lightly marinated, often with lemon and coconut milk. Smoked sea urchin is a more obscure but highly prized specialty. Its flesh is smoked and then used in small quantities to enhance a dish, accompany rice, or be enjoyed on its own. Its intense, salty flavor makes it a sought-after product, consumed on special occasions. When it comes to fish, several species are essential in seafood restaurants. Mahimahi (dorado) is very common, served grilled, in sauce, or as fillets. Tuna is used raw, semi-cooked, or cooked, depending on the preparation. You can also find parrotfish, red mullet, king mackerel, and other seasonal fish from local fisheries. These fish are often accompanied by rice, vegetables, or tubers from the fenua, and sometimes simple coconut or lemon-based sauces. The preparations are deliberately simple to allow the freshness of the product to shine through. In Moorea, seafood restaurants offer cuisine linked to the sea, following the rhythm of the seasons and available resources. It is a local cuisine, respectful and generous, reflecting the strong link between the island and its marine environment.