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Ackee and saltfish is a traditional Jamaican dish,
internationally known as Jamaica's national dish. It spread to other countries
with the Jamaican diaspora...
Amok trei, or steamed
curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a
thick coconut milk with kroeung, either steamed or baked in a cup made from
Bacalhau is the Portuguese word for dried and salted codfish.
Bacalhau dishes are common in Portugal and Galicia, in the
north of Spain, and to a lesser extent in its former colonies like Angola,
Macau, and Brazil. There are said to be 1001 recipes in Portugal alone...
Bouillabaisse is a traditional Provençal fish stew
originating from the port city of Marseille. The fish and shellfish are
served on one platter, the broth is served in a bowl with rounds of
bread spread with rouille...
Cataplana is a Portuguese seafood dish, popular on
the country's Algarve coast. It is also the name of the special cookware
used to prepare the dish, which is traditionally made of copper and
shaped like two clamshells hinged at one end and able to be sealed using
a clamp on either side of the assembly...
Caviar is the processed, salted roe of certain species of
fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It
is commercially marketed worldwide as a delicacy and is eaten as a garnish or a
spread; for example, with hors d'œuvres...
Ceviche (also spelled as cebiche or
seviche) is a citrus-marinated seafood dish originating from the
coast of Peru. Although it is a typical dish of Peruvian cuisine, many
other countries in Latin America have adopted it, albeit, with
Chili crab is a seafood dish originating from Singapore. Mud crabs are
commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and
chilli based sauce. It can be widely found at Malaysian and Singaporean seafood
hawker stalls, kopi tiams or restaurants...
The Chinese mitten crab, Eriocheir sinensis (also known as
the big sluice crab and Shanghai hairy crab) is a medium-sized burrowing crab that
is native in the coastal estuaries of eastern Asia from Korea in the north to
the Fujian province of China in the south...
A crab cake
is an American dish composed of crab meat and various other ingredients,
such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and
seasonings. Occasionally other ingredients such as red or green peppers
Crayfish are eaten in Europe, China, Africa, Australia,
Canada, New Zealand, the United States, and the Caribbean. 98% of the crayfish
harvested in the United States come from Louisiana, where the standard culinary
terms are crawfish or écrevisses...
Dressed Herring or Herring Under Fur Coat (Russian:
Сельдь под шубой - Sel'd' Pod Shuboj) is layered salad composed of diced
salted herring covered with layers of grated boiled vegetables (potatoes,
carrots, beet roots), chopped onions and mayonnaise...
Étouffée or etouffee is a Cajun dish typically served with
shellfish or chicken over rice and is similar to
gumbo. It is most
popular in New Orleans and in the bayou country of the southernmost half
Fish and chips may
be the most popular and identifiable English dish, and is traditionally served
with a side order of mushy peas with salt and vinegar as condiments. England has
a large number of restaurants and take-away shops selling this dish...
A fish fry
is a meal usually consisting of either battered or
breaded fried fish,
french fries, coleslaw,
hushpuppies, lemon slices,
sauce, malt vinegar and dessert...
A fish steak is a portion of cut perpendicular
to the backbone.
For the steak to hold together during cooking, the flesh must be rather
firm; fish that are often cut into steaks include salmon, swordfish,
halibut, turbot, tuna, shark, sturgeon, and mahi mahi...
Gravlax or gravad lax (Swedish), gravad laks (Danish),
gravlaks (Norwegian, Danish), graavilohi (Finnish), graflax
(Icelandic) is a Scandinavian dish consisting of raw salmon, cured in salt,
sugar, and dill...
Hákarl or kæstur hákarl
(Icelandic for "fermented shark") is a food from Iceland. It is a Greenland or
basking shark which has been cured with a particular fermentation process and
hung to dry for 4-5 months. Hákarl has a very particular ammonia-rich smell and
fishy taste, similar to Jewish deli whitefish or very strong cheese...
Hoe may refer to various
raw food dishes in Korean cuisine. Saengseon hoe is thinly sliced raw
fish or other raw seafood; yukhoe is hoe made with
a raw beef and seasoned with soy sauce, sesame oil, and rice wine; and gan hoe
is raw beef liver...
Hoedeopbap is a Korean dish consisting of steamed rice
mixed with sliced or cubed
saengseon hoe (raw fish), various vegetables such as
lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made
gochujang, and sugar)...
Janssons frestelse ("Jansson's temptation") is a traditional
Swedish casserole made of potatoes, onion, pickled sprats, bread crumbs and
A kipper is a whole herring, a small, oily fish, that has
been split from tail to head, gutted, salted or pickled, and cold smoked...
A lobster roll
is a kind of sandwich filled with lobster
meat. A traditional lobster roll contains the fresh cooked meat of a lobster,
tossed with mayonnaise and served on a grilled
hot dog bun or similar roll, served
so that the opening is on the top rather than on the side...
(lutfisk) is a traditional dish of the Nordic countries and parts of the
midwest United States. It is made from stockfish (air-dried whitefish) or
dried/salted whitefish (klippfisk) and soda lye (lut). Its name literally means
"lye fish", because it is made using caustic lye soda derived from potash
Masgouf (Arabic: مسگوف) is a traditional Iraqi dish.
It is an
open cut fish grilled and spiced with salt, pepper and tamarind. While keeping
the skin on, it is then brushed with olive oil...
The milkfish (Chanos chanos) is the sole living species in
the family Chanidae. The milkfish is an unofficial national symbol of the
Philippines, where it is called by the Tagalog name bangus...
The New England Clam Bake
is a traditional method of cooking foods, especially seafood such as lobster,
mussels, crabs, steamers, and quahogs. The seafood is often supplemented by
sausages, potatoes, onions, carrots, corn on the cob, etc. ...
Paella is a rice dish that originated in its modern form in
the mid-19th century near lake Albufera, a lagoon near the eastern coast of
Spain's Valencian region. Many non-Spaniards view
paella as Spain's national dish. However, most Spaniards consider it to be a
regional Valencian dish. Valencians, in turn, regard paella as one of their
Pempek, Mpek-mpek or Empek-empek is a delicacy from Palembang,
Indonesia, made of fish and sago
(a starch extracted from the pith of sago palm stems). Pempek is served together with a dark, rich sauce called
cuka (lit. vinegar) and Baso Palembang...
Pickled herring is a delicacy in Europe, and has become a
part of Baltic, Scandinavian, German, Eastern Slavic and Jewish cuisine. Most
cured herring uses a two-step curing process. Initially, herring is cured with
salt to extract water...
Rakfisk is a traditional eastern Norwegian
fish dish made from trout or sometimes char, salted and fermented for
two to three months, then eaten without cooking.
Fisk is the Norwegian word for "fish."
Rak derives from the word rakr in Norse language, meaning
A rissole is a small
croquette, enclosed in
pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with
sweet or savory ingredients, most often minced meat or fish, and is served as an
entrée, main course, dessert or side dish.
Sashimi is a Japanese
delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces
and served with only a dipping sauce (soy sauce with wasabi paste or other
condiments such as grated fresh ginger, or ponzu), depending on the fish, and
Siomay (also Somay), in Indonesian
cuisine, is a light meal which is similar in form to the Chinese Dim
Sum, shaped like an ice cream cone, except the bottom is flat...
Smoked salmon is a preparation of salmon, typically a fillet
that has been cured and then hot or cold smoked. Due to its moderately high
price, smoked salmon is considered a delicacy...
Surströmming ("soured (Baltic)
herring") is a northern Swedish dish consisting of fermented Baltic herring. Surströmming
is sold in cans, which often bulge during shipping and storage, due to the
Sushi is vinegar rice, topped with other
ingredients, such as fish. Sliced raw fish alone is called
distinct from sushi. The common ingredient across all the different
kinds of sushi is sushi rice...
Thieboudienne, or ceebu jen,
is a traditional dish from Senegal. It is made from fish, rice and
tomato sauce. Its other ingredients are onions and peanut oil. All these
ingredients are found in abundance in the country...
Ukha (Russian: Уха)
is a clear Russian soup, made of fish like salmon or cod, root vegetables,
parsley root, leek, potato, bay leaf, lime, dill, green parsley and spiced with
black pepper, cinnamon and cloves...
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