Fish dishes

Indonesian dish

Senegalese okra soup

Chinese cuisine dish

British savoury dish

cooking technique

Kemplang is an Indonesian traditional savory fish cracker (krupuk ikan) snack commonly found in southern parts of Sumatra, Indonesia. Kemplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with tapioca starch and other flavorings, sun-dried and then grilled or fried.

Kabkabou or Kabkabu () is a fish and tomato stew traditionally prepared in Tunisia. The dish consists of a sauce in which fish steak is cooked, and capers, olives and lemons are added. Many species of fish are used, such as grouper, angel shark, tuna or mackerel. The main ingredients used in the preparation are onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives and saffron.

Piracaldo is a fish soup that is part of the traditional cuisine of Paraguay. The Guarani word Pira means "fish".

Andalusian tapas dish

fish treated by curing to reduce spoilage

thumb|246x246px|Koobi thumb|Wrapped koobi Koobi is the Akan name for salted, dried tilapia originating from Ghana. The fish adds a distinctive flavor to Ghanaian delicacies, such as garden egg stew, okro stew, kontomire stew and other local Ghanaian cuisines.

fish product

Gianchetti (also bianchetti, poutine in Nice, nonnat in Provence) are the whitebait of fish of the Mediterranean (sardines and anchovies, etc.), caught with special nets in the early months of the year. The relatively low catch means that the prices at market are rather high, even in comparison to other whitebait. Since the 1990s frozen gianchetti have also been available.

Indonesian dish

Daing, tuyô, buwad, or bilad () are dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.

thumb|Odorigui of Leucopsarion petersii|ice gobies in [[Japan in April 2013]] Odorigui (踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine.

Caldou, also spelled kaldou, is a traditional dish from Senegal, particularly associated with the coastal regions. It is a broth-based meal primarily prepared with fresh fish and vegetables. The dish shares some visual similarities with the popular Senegalese Yassa, another fish-based dish, but differs significantly in its flavor profile and preparation techniques.

Belgian dish

type of offal from fish

type of sandwich

Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish (it is served cold