If you like to cook roasted fish such as red mullet, sea bass or sea bream, you should prepare Ryokucha Midori, an invigorating vegetal and iodised green tea, or a Japanese Tamaryokucha, which is similar to the buttery and marine fragrances of Impérial. Following on from this, try Sencha teas if you enjoy raw fish with iodised notes or shellfish (oysters, clams, etc.).
Or a Bancha Hojicha, a roasted green tea with a woody aroma, if you like smoked salmon or salmon cooked on one side.
Finally, for fans of scallops, a perfect pairing can be found with a "clonal" First flush Darjeeling. This tea's smooth texture and rose aromas provide lovely flavours.