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Q&A Why don't North American coastal restaurants cook seafood in more styles?

This is largely a cultural and economical thing. For the cultural part: Cuisine varies strongly around the globe. What one nation considers a fine dinner, another considers to be not eatable or en...

posted 3y ago by Zerotime‭

Answer
#1: Initial revision by user avatar Zerotime‭ · 2020-12-20T14:59:20Z (about 3 years ago)
This is largely a cultural and economical thing.

For the cultural part: Cuisine varies strongly around the globe. What one nation considers a fine dinner, another considers to be not eatable or enjoyable. If you look at your presented dishes, it clearly says "live" in front of each dish. For me, this means that the fish, crab and so on is still alive when it enters the cooking process. In Western culture, this is widely considered a big no-go as eating meat is supposed to be as painless as possible for the involved animal / fish from which the meat originates. This translates to the implicit need that whatever you cook should be already dead. While in Eastern cultures, eating live animals / fishes is sometimes considered a delicacy, this isn't favoured by Western cultures.

Furthermore on culture, not only the main ingredients used differ from country to country but also how food is presented and mixed with other ingredients. [Asian cuisines](https://en.wikipedia.org/wiki/Asian_cuisine) emphasise [vegetables, soups, herbs and spices much more](https://www.aia.com.my/en/what-matters/health-wellness/6-reasons-why-asian-cuisine-is-good-for-you.html) (the source is a bit anecdotal) than American or European cuisine. Another big difference is [the emphasis put on meat in Western cuisines](https://en.wikipedia.org/wiki/European_cuisine) compared to Asian ones. This means that meat / fish is often presented on its own to not be disturbed by the taste of other ingredients.

These cultural differences lead to a possible economic reason: There simply might not be enough customers for more Asian-styled food (in this case more varied seafood dishes instead of "plain" ones). Where I live, most food from other cuisines is adapted to better fit the local tastes. (An example: Indian food isn't nearly as spicy as it's supposed to be.)

My experience (as an European) is that you can find a few real native-styled restaurants in each major European city as most Europeans cities are highly diverse and are visited by a lot of tourists each year. So it might be worthwhile to check out some bigger cities with a lot of tourists in your region to find the food you're looking for.