The most common dishes of Szczecin cuisine are paszteciek and paprykarz szzeciński.
Pasztecik Szczeciński or pasztecik (plural paszteciki szczecińskie) is a Polish variety of machine-produced deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialized bars as a fast food, different from Polish home-cuisine dishes, which also are called “pasztecik.” It is a typical dish of Szczecin, Poland, where it was highly popular in the communist times and retains this popularity nowadays, having become a cultural phenomenon of the region. The filling consists of either: minced beef (the oldest and the most popular), or sauerkraut and dried mushrooms or cheese and champignons. During the times of People's Republic of Poland, when lack of meat on the market was a frequent occurrence, it was common to replace meat stuffing with egg paste. The dough is crispy outside and soft inside. The minced beef filling resembles pâté, the Polish word "pasztecik" is a diminutive of the word "pasztet" (pâté). Usually served with clear, spicy red barszcz. It can't be frozen or warmed again.
Paprykarz Szczeciński – is a Polish cannee fish spread made from ground fish, rice, tomato paste and vegetable oil, seasoned with onion, salt and spices. It has the form of a reddish-brown paste with visible rice grains. The recipe, inspired by a West African dish sampled by Polish fishermen, was developed in the 1960s at PPDiUR Gryf, a state-owned far-sea fishing and fish processing company based in the Polish port city of Szczecin. Since the company's bankruptcy in the early 1990s, paprykarz szczeciński has been produced by other fish processing plants in various locations throughout Poland. A popular snack, especially with students and hikers, it remains a symbol of Szczecin's local identity.