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Fish dishes

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Food

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment of complex mixture originally created in England by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire sauce legally has been considered a generic term since 1876 when The High Court of the United Kingdom ruled that Lea and Perrins do not own the trademark to "Worcestershire."

Food

Sushi

Sushi is a Japanese dish of specially prepared vinegared rice , usually with some sugar and salt, combined with a variety of ingredients , such as seafood, vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The term sushi is no longer used in its original context and literally means "sour-tasting."

Food

Biryani

Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices, rice and meat and vegetables. Sometimes eggs are also used.

Food

Caviar

Caviar is a delicacy consisting of salt-cured roe of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Food

Filet-O-Fish

The Filet-O-Fish, otherwise known as the Fish-O-Filet, is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was invented in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati, Ohio, in response to falling hamburger sales on Fridays resulting from the Roman Catholic practice of abstaining from meat on Fridays. While the fish composition of the sandwich has changed through the years to satisfy taste and supply shortcomings, the framework of its ingredients have remained constant; a fried breaded fish fillet, a steamed bun, tartar sauce and pasteurized processed American cheese.

Food

Poke (Hawaiian dish)

Poke is diced raw fish served as either an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku and he'e (octopus). He'e (octopus) poke is usually called by its Japanese name "Tako" Poke, except in places like the island of Ni'ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.

Food

Fish and chips

Fish and chips is a hot dish of English origin consisting of fried battered fish and hot potato chips. It is a common take-away food and an early example of culinary fusion. Fish and chips first appeared in the 1860s; by 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000. Fish and chips are now a staple takeaway meal in numerous countries, particularly in English-speaking commonwealth countries including Australia and New Zealand.

Food

Surströmming

Surströmming is a lightly-salted fermented Baltic Sea herring.

Food

Ceviche

Ceviche, also cebiche, seviche or sebiche, is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and cilantro. Whereas the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. The dish is popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish.

Food

Sashimi

Sashimi is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce.

Food

Garum

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium. Liquamen was a similar preparation, and at times the two were synonymous. Although it enjoyed its greatest popularity in the Roman world, the sauce was earlier used by the Greeks.

Food

Lutefisk

Lutefisk or lutfisk is a traditional dish of some Nordic countries. It is traditionally part of the Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä.

Food

Lox

Lox is a fillet of brined salmon. Lox is often served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers.

Food

Fugu

The fugu in Japanese, bogeo (복어) or bok (복) in Korean, and hétún in Standard Modern Chinese is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.

Food

Surimi

Surimi refers to a paste made from fish or other meat. It can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel and other shellfish.