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World's best fish and seafood dishes

If you believe we've missed an important world food or drink, please let us know.

 

Caviar

 
 

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 banana leaves...

 

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...

 
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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 variations...

 

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 are added...

 

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 of Louisiana...

 

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, tartar 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 from vinegar, gochujang, and sugar)...

 

Janssons frestelse ("Jansson's temptation") is a traditional Swedish casserole made of potatoes, onion, pickled sprats, bread crumbs and cream...

 

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...

 

Lutefisk (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 minerals...

 

Masgouf (Arabic: مسگوف) is a traditional Iraqi dish. Itis 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 identity symbols...

 

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 "moist"...

 

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 simple garnishes...

 

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 continued fermentation...

 

Sushi is vinegar rice, topped with other ingredients, such as fish. Sliced raw fish alone is called sashimi, as 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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