korean first, most southeast asian styles second, caribbean and polynesian third. i like how the sea taste of fish is understood and not covered up, especially when it's raw. oftentimes, the stronger the seafood taste the better and it the point rather than mitigating it. for example, fish sauce from southeast asia. this is totally opposite of most western attitudes toward seafood. it's a different view altogether. the eating of seafood is akin to a religious experience for most of us and very personal. the fecund, ancient, watery sensation that seafood offers connects us to mother earth and we love it, almost sacred.
korean seafood soup. sashimi with gojujang sauce. skate fish in marinade. marinaded clams. i love it when it's raw marinated in garlic, sesame oil, peppers etc. the spices are used to enhance or even bring out more of the seafood taste, sometimes fermenting.
korean food rocks and especially the way they do seafood. i would have to say japan isn't even as varied as korea is when it comes to seafood, they are just known for sushi. But korean food isn't something that is appreciated unless you "get" it, as it appeals to a different type of palate altogether. it has a coolness mixed with the hot, warm, sweet and every other experience in the meal. almost every meal is going to have seafood in the soup, is a main course or will be part of the side dish. You have to understand why the meal is set up the way it is such as the banchan (side dishes), why it's cooked the way it is, and know how to eat it to appreciate it. Most meals are just either hot or cold or not have many taste, temperature, spice and texture sensations. i love korean food for it's deep satisfaction aspect and it's health aspects that pack a punch. i never feel like i've drowned in one type of dish and need relief or something else.