What are the best fish to eat in the Cayman Islands?

Snapper, mahi-mahi, and lobster seasoned with herbs, citrus, and a generous helping of chile are the most popular Caymanian staples, but the menu doesn't stop there. Here are 10 dishes you must try during your next visit to the Cayman Islands, as well as a few of the best places to find them.

From deep sea, to shore, and everything in between, the options for fishing in Grand Cayman are abundant and sure to satisfy even the most experienced angler! The island's waters are teeming with fish, including wahoo, tuna, mahi mahi, barracuda, blue marlin and a great variety of tropical fish.

What Is the Best Cayman Islands Local Food? Authentic Cayman Island cuisine typically features local ingredients like coconut, plantains, conch, cassava, tuna, snapper, mahi, rice and peas, yams, and mango. Natives of the Cayman Islands absolutely love coconut shrimp, fish fritters, spicy beef or chicken, and fish fry.

Fish Rundown was the traditional way to cook fish. For this dish the fish is cooked in coconut milk with Cayman seasoning peppers, pumpkin, plantain, onions, dumplings and 'breadkind' (starchy vegetables). It is a very simple but extremely tasty dish.

Cuisines of Cayman Islands

Fish and seafood are the main ingredients for any Cayman dish; the most popular are Tuna, turtle, Snapper, mackerel and Mahi-mahi which are usually prepared with tomato, onion and peppers.

Even though Little Cayman is only 10 square miles in size, our ecosystem is dynamic. The diversity includes offshore fishing along the sheer ocean drop-offs for species such as Mahi-Mahi, Wahoo, Tuna and Marlin.

Top 8 Things to Eat in Grand Cayman

The blue chromis grows to a length of 5 inches (13 cm). The blue chromis is abundant throughout the Caribbean, including in the Cayman Islands. It swims in schools mid-water above coral reefs, feeding on zooplankton. Occasionally, schools will be mixed with the brown chromis and creole wrasse.

At sites all around the island of Grand Cayman, divers may run into sleek silver tarpon during any time of the year. Growing to lengths of up to six feet, these apex predators are impressive but pose no risk to humans.

Food on Grand Cayman can be slightly more expensive than in the U.S., but the prices are on par with those you will find on many other Caribbean islands and in other tourist destinations, such as Hawaii, but there are options here to fit all budgets.

21 Must Try Drinks in the Cayman Islands

This serene island, the largest in the Cayman Islands chain, is home to the boozy milkshake known as the Mudslide. The drink was created at the Rum Point Club's Wreck Bar sometime during the 1970s, all because the bartender didn't have fresh cream on hand.

It is extremely rare to see sharks in the Cayman Islands. Even if you do see a shark, the chance of it attacking you is virtually zero. There are no sharks in the main tourists areas such as Seven Mile Beach and Stingray City. The sharks are located in much deeper waters far away from tourist spots.

Free-range local chicken was once part of the staple diet in Cayman, with many families keeping a coop in their backyards. As Cayman became modernised and electric lights replaced kerosene lamps, people stopped keeping chickens for consumption and poultry was left to roam the land.

It is derived from the Carib Indian word for the marine crocodile, which is now known to have lived in the Islands. Sir Francis Drake, on his 1585-86 voyage, reported seeing "great serpents called Caymanas, like large lizards, which are edible."

Grilled Mahi Mahi

Mahi mahi are also found in the Caribbean Sea, especially around Barbados, where you can catch and eat your own. A grilled mahi mahi sandwich, or a filet liberally seasoned with spices, is one of the tastiest Caribbean fish dishes.

Snapper, mahi-mahi, and lobster seasoned with herbs, citrus, and a generous helping of chile are the most popular Caymanian staples, but the menu doesn't stop there. Here are 10 dishes you must try during your next visit to the Cayman Islands, as well as a few of the best places to find them.

The national dish of The Cayman Islands is turtle meat.

The Blue Iguana is especially beloved by locals and tourists alike, as it is the national animal of the Cayman Islands. The Blue Iguana is a large lizard that can grow up to five feet long and weigh up to 20 pounds. They are blue-gray in colour with black spots and have a long tail.

Shore Fishing in Cayman

In areas outside of marine parks, anyone is allowed to fish from the shore in Cayman but the practice of catch and release is encouraged.

Of all of the tropical fish in the Caribbean, Blue-Striped Grunts and French Grunts are perhaps the most common. They can be seen swimming around almost every shallow reef around the Caribbean.

Caymanian cuisine is hearty and delicious with its eclectic blend of Jamaican influences and age-old British traditions. Seafood takes center stage, with delicacies like lobster and conch to tempt the palate. If you're a meat-lover, you'll adore Caymanian-style jerk chicken, stewed beef, and slow-roast pork belly.

Whichever fruit you may prefer, in the Cayman Islands the mango is king. Everyone has their favourite variety, but there are a few that are most popular including Julie, Carrie, East Indian, Nam Doc Mai and Valencia Pride.

Like many other Caribbean islands, one of the factors that significantly add to the cost of living in the Cayman Islands is duty. For example, luxury vehicles in Cayman have an import duty as high at 42%, plus the cost of shipping. Take this into consideration when pricing out a used car for import.

Needlefish. Needlefish are shallow marine fish and tend to lurk near the surface of the water. I saw a needlefish at about half of my snorkeling locations. They're easy to spot because they're long, skinny, a brilliant silver color, and have a distinctly pointed snout.

Bluefish is best eaten as fresh as possible, as it tends to degrade over time and doesn't keep or freeze well. It has a delicate flavor but can be more “fishy” than other types of seafood. Marinate or cook in acidic liquids to minimize fishiness. Bluefish is soft, and is best grilled, baked, broiled, or smoked.