Fermented fish

(; ) is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.

thumb|upright|Garum amphorae from [[Pompeii]]

' (short for ), referred to as fermented shark' in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making an acquired taste.

thumb|Steam animates katsuobushi thumb|A bag of katsuobushi flakes is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as .

thumb|Ika no shiokara

Fesikh (, ) is a traditional Egyptian dish. It is consumed primarily, though not exclusively, during the Sham el-Nessim festival, a spring celebration that traces its origins to ancient Egyptian times and is observed as a national holiday in Egypt. Fesikh consists of salted, pickled, fermented and dried gray mullet of the genus Mugil, a saltwater fish that lives in both the Mediterranean and the Red Seas. In western Egypt, whitefish is used as an alternative.

thumb|300px|right|Rakfisk served on lefse with onions and sour cream.

Bagoóng (; ) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. The fermentation process also produces fish sauce known as patís.

Ngapi ( , ) is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (hmyin ngapi) or from prawns (seinza ngapi). Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi, with some exceptions, is not intended fo

thumb|250px|Lakerda steaks (center) at a store in Kapani (Agora Vlalì) Market, Thessaloniki.

thumb|300px| Funazushi cut into bite-sized pieces and served on a dish, Maibara, Shiga. What appears white is lactic acid fermented rice. The orange color is the egg.

Mahyawa or mehyawa () is an Iranian cuisine tangy sauce made out of fermented fish.

Hongeo-hoe () is a type of fermented fish dish from Korea's Jeolla province. Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse".

thumb|right|300px|Freshly grilled kusaya on Hachijō-jima island is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming. thumb|right|200px|Bottled kusaya from Niijima island

fish cured by fermentation to reduce spoilage

is a kind of Japanese ekiben boxed meal sold on trains and train stations in Japan. It is a type of oshizushi (pressed sushi) and a well-known souvenir of Toyama.

fermented fish curry famous in Sylhet region