(Seychelles News Agency) - Living in a group of islands, one can’t miss tasting seafood in various forms. For locals, fish is the main ingredient in most dishes, and Seychelles is home to a multitude of species with different flavours and textures.

Fish is definitely on the menu in most restaurants in the country, from those in five-star hotels to the petite bed and breakfast.   

SNA looks at seven ways you can savour the fish of Seychelles.

1.   Grilled

This is one of the most popular ways of eating fish in Seychelles. It's either grilled in an oven or over the hot coals of a barbecue.

Stuffed with garlic, ginger and other spices with chilli of course, it is something to definitely add on your Creole food taste list.

(Constance Ephelia) Photo License: All Rights Reserved

2.    Stewed 

This is usually done with firm white fish like kingfish or red snapper cooked in a large saucepan. You can use other types of fish though, especially those more readily available.

In Seychelles we like to fry the fish before it is mixed in the pan with other ingredients.

(tyssejc/Flickr) Photo License: (CC BY-SA 2.0)

3.   Cooked in broth

The top recipe on this list is ‘Bouyon Bred’ which is fried fish -- usually the Jack fish -- cooked in a broth with the Moringa leaves or the Chinese cabbage. It makes for a great starter on its own.

(Salifa Magnan, Seychelles News Agency) Photo License: CC-BY

4.   Fried

Fried fish is often used in a couple of Creole dishes. It hardens the flesh and gives it a nice golden colour. The popular use here is using it for a fish salad, in which you can get as creative as you like with whatever leafy vegetables you desire, not forgetting some onions and a few drop of lemon juice.

Or you can pan fry the fish coated with some all purpose flour and served with some Creole sauce, simply delicious.

(Salifa Magnan, Seychelles News Agency) Photo License: CC-BY

5.  Simmered in curry or rougail

Locals love the fish curry which is a mix of spices with chilli powder and/or with freshly made coconut cream. The preferred rougail is salted fish in a Creole-styled tomato-based sauce. You can if so desired add your own twist to it.   

(Constance Ephelia) Photo License: All Rights Reserved

6.   Chutney

It’s also part of the Creole cuisine and is often used as an accompaniment since it’s fairly dry on its own. The two favourites with fish are the shark and salted ones. Both are mixed with the local bilimbi or lime juice with other spices.

(Joe Laurence, Seychelles News Agency) Photo License: CC-BY

7.  Smoked

Sailfish, swordfish and marlin are the favoured fish for this one, usually served with salads and lemon juice. It’s one of the best starters in any menu.

(Four Seasons Resort Seychelles) Photo License: All Rights Reserved