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.
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.
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.
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker, hake and salmon, is an excellent source of omega-3 fatty acids. Roe from a sturgeon or sometimes other fish is the raw base product from which caviar is made.
Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Upon widespread recognition of its ability to impart a savory umami flavor to dishes it has become embraced globally by chefs and home cooks.
Gefilte fish is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Although it historically consisted of a minced-fish forcemeat stuffed inside the fish skin, this step has been commonly omitted since the 19th century and the seasoned fish is most commonly formed into patties similar to quenelles or fish balls. These are popular on Shabbat and Jewish Holidays such as Passover, although they may be consumed throughout the year.
Narutomaki (鳴門巻き/なると巻き) or naruto (ナルト/なると) is a type of kamaboko, or cured fish surimi produced in Japan. Each slice of naruto has a pink or red spiral pattern, which resembles the Naruto whirlpools in the Naruto Strait between Awaji Island and Shikoku in Japan. It is also used as a slang term for the at sign ("@").
Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat marinated and cooked in an acidic mixture (vinegar) and sometimes colored with pimenton or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate. It is a common conservation technique, requiring a pH of 4 or lower to effectively stop putrefaction of the product.