Traditional Marshallese cuisine is centered around the bounty of the sea and the island’s limited agriculture. Fresh fish, especially tuna and mahi-mahi, is often grilled or cured with citrus in dishes similar to ceviche. Coconut is a cornerstone ingredient, used in sauces, desserts, and drinks. One common local dish is bwiro, a fermented breadfruit pudding that reflects the islanders’ deep connection to traditional food preparation. Pandanus fruit, with its bright orange flesh, is used in desserts or made into juice. Coconut crab, a local delicacy, is occasionally offered in family-run restaurants or at community gatherings, though sustainably harvested. Imported goods are common due to limited local farming, so you'll also find dishes that incorporate canned meats, rice, and instant noodles, all staples introduced during the 20th century and now integrated into daily diets.