The Ultimate Cayman Islands Seafood Guide: Fresh Local Catches at Union Grill
The Ultimate Cayman Islands Seafood Guide: Fresh Local Catches at Union Grill.
The turquoise waters surrounding the Cayman Islands have long been a playground for divers and sun-seekers, but beneath the surface lies a bounty that has shaped the culinary identity of this Caribbean paradise. For decades, Grand Cayman has earned its reputation as the culinary capital of the Caribbean, drawing global chefs who fuse classical European techniques with hyper-local ingredients. While the islands are famous for traditional turtle stews and beachfront fish frys, a sophisticated new wave of seafood dining has taken hold—and it is anchoring itself in unexpected places.
Take a stroll through the bustling, palm-lined streets of Camana Bay and you will find Union Grill & Bar facing the waterfront and charter-boat marina. To the uninitiated, Union is celebrated as the island’s premier destination for steak. Its AAA 4-Diamond dining reputation is based on perfectly seared, dry-aged cuts of beef and Wagyu. Yet, step inside this elegant eatery, and you quickly discover a delicious paradox: the island’s best steakhouse also happens to be one of its most formidable champions of local seafood. Union's culinary team approaches the ocean with the same reverence they show their prime cuts, partnering closely with local fishermen who navigate the deep trenches just off the Grand Cayman coast. The result is a menu that fluctuates with the daily catch, offering a true taste of the Caribbean Sea.
The Crown Jewels of Cayman Waters
When the fishing boats pull up to the docks, two prize species dominate the local catch, each finding a starring role on the menu at Union Grill:
Red Snapper: A staple of Caymanian waters, local red snapper is prized for its sweet, mild flavour and lean, flaky texture. At Union, chefs respect the delicate nature of the fish, pan-searing it to achieve a crisp, golden skin while keeping the flesh beautifully moist, paired with a vibrant spiced apple velouté, confit leeks and jet-fresh PEI mussels.
Yellowfin Tuna: Caught in the deep blue waters just beyond the island's famous drop-offs, Cayman yellowfin tuna is world-class. Union showcases this deep-red, buttery fish with minimalist precision, allowing its clean flavour to shine in both raw preparations (Tuna Tartare, Tuna Poke) and ultra-brief, high-heat sears for entrée dishes.
Nassau Grouper: A legendary Caribbean delicacy, the Nassau grouper is highly protected in the Cayman Islands to ensure its survival. Union strictly adheres to local conservation laws, meaning this prize catch is only available during its official open season (typically running from May through November). When it hits the menu, it is treated as a true culinary event. The kitchen team highlights the fish's firm, large flakes and mild flavour by pan-roasting it to perfection, finishing the dish with a luxurious Champagne beurre blanc and caviar sauce—a sophisticated nod to fine dining that elevates this humble reef fish to majestic heights.
From the Raw Bar to Seasonal Delicacies
Beyond the daily catch, Union’s seafood repertoire spans an impressive geographic and creative range. Evening dinner frequently begins with their celebrated ceviche. A masterclass in balance, the chefs utilize the ultra-fresh local wahoo fish, curing it lightly in bright citrus and passion fruit juices and garnishing with a delicate scotch bonnet sorbet and cilantro - a refreshing, acidic counterpoint to the warm Caribbean breeze outside.
The menu also looks to neighbouring waters to source ingredients that meet Union's rigorous standards. The octopus, sourced from the pristine, nutrient-rich coastal waters of Central America, is a particular triumph. Braised until tender before being finished on the grill for a smoky, charred exterior, it has quickly become a signature favourite for seafood aficionados visiting Camana Bay.
Perhaps the most anticipated culinary event at Union, however, is the arrival of local Caribbean spiny lobster. Because the Cayman Islands strictly enforce sustainability laws, lobster season only runs during the winter months (Dec-Feb). When the season opens, Union transforms into a hub for lobster lovers. Unlike its clawed Maine cousin, the local spiny lobster boasts a sweet, dense tail meat that Union treats with utmost care—often bathing it in rich garlic butter or incorporating it into decadent seasonal specials that sell out nightly.
Whether you pull up a chair at Union Grill & Bar for their legendary ribeye or are drawn in by the whisper of fresh snapper, tuna or lobster, one thing is certain: this steakhouse knows exactly how to ride the seafood wave. In the Cayman Islands, the land and the sea don't compete; on Union’s menu, they live in perfect, delicious harmony.
For more information on the Cayman spiny lobster please take a look at this article.
A Sample Menu of Fish & Seafood Regularly Featured at Union Grill
APPETIZERS
LOBSTER BISQUE (gf, cc, cd, cs) $16
lobster & brandy bisque, sauteed lobster bites, roasted tomato oil
WAHOO CEVICHE (gf, cc) $23
wahoo, passion fruit ‘gazpacho’, scotch bonnet sorbet, guacamole, blush daikon, plantain chips
YELLOWFIN TUNA (gfo) $25
yellowfin tuna ‘mosaic’, nori, pineapple foam, black tobiko ‘caviar’, wasabi mayo, kafir lime leaf oil, fennel pollen, ponzu dipping sauce
SCALLOPS (gf, cd) $26
sauteed wild scallops, dukkah-spice, smoked potato puree, black sausage crumb, green apple & fennel salad, parsnip crisps
'NDUJA SHRIMP (cd, gf) $24
chargrilled shrimp, ‘nduja cream sauce, potato marbles, chistorra sausage, butter beans
MAINS
RED SNAPPER (gfo, cd) $42
pan-seared local snapper fillet, PEI mussels, spiced apple velouté, confit leeks,
fingerling potatoes, crispy fried capers (gfo)
YELLOWFIN TUNA (gfo, ca) $45
chargrilled local yellowfin tuna, coconut, kaffir lime & lemongrass broth,
soba buckwheat noodles (gfo), boy choy, edamame, sugar snaps
unless otherwise requested the tuna is chargrilled to rare with a warm center (80-90% pink)
LOBSTER & CRAB RISOTTO (gf, cd, cc, cs) $42
Caribbean lobster tail, blue crab ‘snow’, lobster bisque risotto, sweet drop red peppers
BLACK COD (gf, cn) $45
roasted Pacific black cod fillet, Kalamata olive and hazelnut crust, crispy gnocchi,
smoked romesco sauce
SEAFOOD CIOPPINO (gfo, cd) $42
blackened local wahoo, Caribbean lobster, shrimp, PEI mussels, littleneck clams,
peri-peri tomato broth, fennel ‘salad’
GRILLED LOBSTER (gf) $45
an 8oz chargrilled Caribbean lobster tail with drawn butter, crispy French fries,
bearnasie sauce, charred lemon (upgrade to truffle parmesan fries +$3)
UNION SEAFOOD PLATTER (gf, cd, cs) $79
a chargrilled Caribbean lobster tail (8oz split), grilled peri-peri shrimp,
Hokkaido scallops (x2), PEI mussels, littleneck clams, blackened Chilean salmon
served with bearnaise sauce & a scotch bonnet dipping sauce
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