<Li> Vienna sausages / Salchichas--They were introduced in 1898 . Today, they are scrambled with eggs and cooked in other dishes . Very popular cooked in rice as arroz con salchichas or stewed separately and served with white rice as Salchichas Guisadas (sausage stew). </Li> <P> On certain coastal towns of the island, such as Luquillo, Fajardo, and Cabo Rojo, seafood is quite popular, although much of it is imported . Only a tiny number of fishermen ply the waters off Puerto Rico today, and their catch never leaves their seacoast towns . The fact that the island sits next to the deepest part of the Atlantic means there is no wide continental shelf to foster a rich offshore fishery; neither are there any large rivers to dump extra nutrients into the sea that could build up a fish population . </P> <Ul> <Li> Trunkfish / Chapín </Li> <Li> Red snapper / Chillo or Pargo </Li> <Li> Clams </Li> <Li> Cod </Li> <Li> Conch / Carrucho </Li> <Li> Dried and salted cod / Bacalao </Li> <Li> Marlin </Li> <Li> Mahi - mahi / Dorado </Li> <Li> Mussel </Li> <Li> Octopus / Pulpo </Li> <Li> Oysters </Li> <Li> Salmon </Li> <Li> Shrimp / Camarones </Li> <Li> Spiny lobster / Langosta--Most commonly caught in the surrounding waters . </Li> <Li> Squid </Li> <Li> Tuna fish </Li> <Li> Crab / Jueyes </Li> </Ul> <Li> Trunkfish / Chapín </Li>

What types of food are in puerto rico