Anguilla's staple foods come from the sea, while preparation methods, ingredients, and cooking styles have been influenced by Caribbean, English, West African, Spanish, and South American cuisines. Menus across the island feature lobster, crayfish, conch, mahimahi, snapper, grouper, and more. While salted cod is ubiquitous and found in numerous iterations, pigeon peas and rice is the national dish. Geographic size and harsh grazing conditions limit the number of livestock the island can sustain; goat is therefore the most popular meat, though most restaurants will serve imported beef, pork, and poultry.