Fish dishes

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated. It is thought to derive from a Persian rice dish, either pilau or birinj biryan. The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; it was likely developed in the Mughal court kitchens. It is also possible that biryani was brought to South India be

hot dish of fried fish and fried potato

thumb|A beef steak dinner, served with Edible mushrooms|mushrooms thumb|A steak topped with sautéed mushrooms A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce.

Ceviche, cebiche, sebiche, or seviche is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

composed tomato, egg, fish and vegetable salad

species of fish

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balls made from fish paste which are then boiled or deep-fried

thumb|Lutefisk prepared to eat

Thieboudienne|right|thumb thumb| thumb| Tiep (alternatively thieb, benechin, benachin, or jollof rice) is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken) varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava,

food product consisting of breaded and fried fish

soup with fish

The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood of Monfort Heights in Cincinnati, Ohio, in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day. While the fish composition of the sandwich has changed throughout the years to cater to taste preferences and address supply limitations, the framework of its ingredients has remained constant; a fried breaded fish fillet, a steamed bun, tarta

__NOTOC__ thumb|Escabeche of tilapia, from the [[Philippines]]

potato dish

Pastilla (, also called a bastilla or a North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America. thumb|Poultry pastilla ornately dusted with powdered sugar and cinnamon

Fried fish

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thumb|Uncooked salmon coulibiac A coulibiac ( ) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.

Senegalese spicy marinated poultry, lamb or fish dish

Jamaican national dish

Kedgeree (or occasionally ) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.

American fish dish

Levengi, levangi, lavengi or lavangi (; ) is a stuffing, typically for baked fish or poultry, in Talysh cuisine. Typical ingredients include onions, walnuts, and dried fruit stuffed into poultry or fish. Levengi is usually prepared for Nowruz.

Indonesian and Malay grilled dish,

A Fischbrötchen () (pl. "Fischbrötchen", lit. 'fish bread roll') is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea.

Masgouf (), is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq.

Pempek, mpek-mpek, or, colloquially, empek-empek, is a savory Indonesian fishcake, made of fish and tapioca, from Palembang, South Sumatra, Indonesia. Pempek is served with a rich sweet and sour sauce called kuah cuka or kuah cuko (), or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced cucumber to balance out the vinegar's sourness, or adding chili powder to give the vinegar spiciness.

Brandade () is an emulsion made from salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue; in Spanish cuisine, it is sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning 'salt cod').

species of fish

Kibbeling () is a Dutch snack consisting of battered chunks of fish, seasoned with a mix of spices and commonly served with remoulade or ravigote. In the twentieth century, it denoted the salted waste (the cheeks) of the cod fish, which was an important part of the common diet. It is a frequently consumed dish in the Netherlands.

Vietnamese sour soup dish

thumb|Tsukune thumb|Seseri (left) and tsukune (right) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.

traditional dish from the Southern coasts of Spain

Batagor (abbreviated from , 'fried bakso [and] tofu') is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep-fried in palm oil.

The ' () or ' (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into a representative piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.

traditional fish dish

Cambodian steamed fish curry

thumb|Steckerlfish in Munich Steckerlfisch ("steckerl" means "small stick" or "pole" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper. It is considered a speciality of Austria, Bavaria, and Franconia. The dish is commonly served in beer gardens and on folk festivals and is unrelated to the dried stockfish.

Indonesian dish

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked.

Polish canned fish spread made from ground fish, rice, tomato paste and vegetable oil, seasoned with onion, salt and spices

Amplang, also known as kerupuk kuku macan, is a traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.

Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.

Sayadieh () is a seasoned fish and rice dish from the Middle East, made with cumin and other spices, as well as fried onions. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander.

Tekwan is a soup dish originating from the Indonesian region of Palembang. The dish contains small fish cakes made of local Musi river fish similar to pempek, and is served with savory shrimp broth, rice vermicelli, mushrooms, and sliced jicama, sprinkled with sliced fresh celery, scallions, and fried shallots.

pie with the main ingredient being fish

traditional Basque dish

Japanese fish sausage

French fish dish

Venetian appetizer

Eo-mandu () is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban (upper class). It was often served at summer birthday tables for elder family members. It is commonly eaten during Buddha's Birthday.

Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish).

Vietnamese fish dish

Esgarraet (from Valencian esgarradet, meaning "torn apart") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil. Some variations also add black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips.

270px|right|thumb|Saramură de chefal (Flathead mullet saramură) Saramură is a traditional Romanian dish, generally based on different kinds of fish, especially in Dobruja, and dried or smoked meat in Moldova and Transylvania. Recipes vary greatly, the common part being fish/meat is grilled (sometimes on a salt bed) and afterwards soaked, sprinkled, or boiled in brine or brine-based sauce is added. Usually the dish includes vegetables, mamaliga, polenta, potatoes, etc.

fish dish from Veracruz, Mexico

A '''''' () is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish, and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions and mushrooms that have been cooked with the fish.

thumb|Rainbow trout nailed to a plank with wooden pegs and ready for cooking thumb|Blazing salmon with blazing equipment ' () or ' () is a Finnish fish preparation, in which salmon (or rainbow trout) is nailed to a plank with wooden pegs and cooked over the radiated heat from an open fire. Wooden pegs are used instead of regular nails because if used, the regular nails would get too hot and sear the meat around them, and in worst case the fish could fall to the ground. The planks are positioned vertically around the edge of the fire at an angle. has also been served as street food.

thumb|Chum salmon|Salmon nanbanzuke thumb|Japanese jack mackerel nanbanzuke Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle (marinade)") is a Japanese fish dish. It is sometimes translated as ‘Japanese escabèche’. To prepare it, the small fish (often Japanese jack mackerel or wakasagi smelt) (sprat) or diced fish (salmon, trout, sea bass, ocean perch, cod, haddock, pollock, hake, plaice, and monkfish) is lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth (nanbanzu 南蛮酢, or tosazu 土佐酢) made of g