Fish and Seafood

Human beings have harvested the bounty of the waters ever since they set up camp alongside streams, around lakeshores or on the coast of the wide open sea. Not only are fish and seafood tasty and versatile, every week brings a new study on the health benefits of including seafood in your diet. Read more »

Blaff is a way a preparing fish that is popular in the Caribbean, especially on the island of Martinique. Fish is marinated in lime juice, garlic and hot peppers and is then poached in the marinade. Some say the name comes from the sound the fish makes as you plop it in the simmering broth. Others say it comes from a mispronunciation of the word "broth" itself. Read more »

Bouillabaisse is one of the great dishes of French Provençal cuisine. The recipe looks intimidating, doesn't it? Well it shouldn't. Making it is actually fairly simple. The key is using top-notch ingredients. Ideally bouillabaisse is made with rascasse, an ugly fish found only in the Mediterranean. But feel free to make it with any combination of fish and seafood available to you. Try to use as many different types as possible, as it improves the flavor. Read more »

Ceebu jen (cheh-boo jen) is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. A wide variety of vegetables and fish can be used, making ceebu jen an extremely versatile dish. Also spelled thieboudienne, tiéboudienne, thiep bou dien, cep bu jën. Read more »

Ceviche is believed to have originated in Peru or Ecuador in Inca times. The seafood was originally marinated in chicha, a fermented corn beverage. Spanish conquerors brought with them citrus trees and the juice of the lemon, lime and Seville orange was substituted. Over time, ceviche became popular throughout Latin America, and each country, locale and cevichería supplies its own twist on the basic recipe. Read more »

This tomatoey fish stew is perhaps the iconic San Francisco dish. Italian fishmongers in North Beach developed a flavorful broth studded with the best of the day's catch. The name most likely comes from the Italian dialect word ciuppin, for "to chop." But at Fisherman's Wharf, a favorite story you hear is that Italian cooks would ask fishermen to "chip in" to that day's pot. Read more »

As simple as it is satisfying, fish and chips is classic English street food. The first chip shop opened in London in the mid 19th century, and by the 1930s the shops were located in towns all over England. Fish and chips is classically served in a rolled up newspaper with a sprinkling of salt and a shake or two of malt vinegar. Read more »

Fish pie is a traditional English dish of creamy baked fish and eggs, often topped with a layer of mashed potatoes. The basic recipe was adopted and revised by Jamaicans, who gave it the tropical twist of coconut and the fiery punch of hot pepper sauce. Read more »

Gamberetti all'agro is a simple antipasto is popular all along the Italian coast. The simple flavors of the poached shrimp mingled with citrusy juice make a perfect finger food for a summer's evening get-together. Read more »

Garides me feta is popular in Greek taverns, where it is usually served in an earthenware dish called a youvetsi. Other names for the dish are garides youvetsi or garides saltsa. Read more »

Gravlax--also spelled gravlaks, gravadlax, or gravadlaks — is a classic Swedish way to preserve salmon. It is often served as part of the first course of a smörgåsbord. Gravlax is delicious on a slice of rye bread with a bit of hovmästarsås or a squeeze of lemon. Read more »

A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home. The name probably comes from a French Provencal word meaning "mix up" or "mash up." This versatile one-pot dish's popularity spread to the Cajuns in Louisiana's bayous, who, unlike cooks in New Orleans, made their version without tomatoes. This recipe is for the New Orleans creole "red" version. Read more »

Goa curry in one form or another is eaten up and down the western coast of India. There are endless variations, but the basic qualities are a fiery hot coconut curry with the sour punch of tamarind. Read more »

Kaeng kiao wan is the Thai phrase that indicates a green curry. Shrimp (kung, khung, or goong) is a very popular type of green curry dish, but you can substitute fish, chicken, beef, or shellfish according to your taste. Read more »

Kerala curry is a famous fish curry from the southern Indian state of Kerala. It is traditionally served in a shallow clay dish called a chatty, or manchatti. Read more »

Lobster rolls are a favorite sandwich in sandwich shacks all up and down the coast of Maine. This longstanding symbol of summertime fun is a simple mixture of fresh cooked lobster meat and mayonnaise. In main this seafood salad is served in special buns that are split down the top. But you can use regular hot dog buns. Read more »

Mussels are an affordable and delicious addition to any spread of Spanish tapas. Here is a great recipe for batter-fried mussels. Serve meijillones fritos with ice cold beer or a dry white wine. Read more »

Mojo isleño is a popular way to prepare fish in Puerto Rico. It's name can be translated as "island sauce," and its components--olives, peppers, garlic and bay leaves--are typically Puerto Rican. Read more »

Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots. Read more »

Mtuzi wa samaki is a tasty fish curry dish that originated on the tiny island of Zanzibar. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. Over time, mtuzi wa samaki has become popular throughout the coastal region of East Africa. Read more »

Pescado à la veracruzana is one of the most famous dishes of Veracruz on the Caribbean coast of eastern Mexico. The ingredients and seasonings show a strong Spanish influence. Read more »

This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. Read more »

Psari spetsiotiko is simple fishing village food. This tasty dish gets its name from the island of Spetsai southwest of Athens, where it originated. Read more »

Samaki wa kukaanga, Swahili for "fried fish," is a simple but popular way to prepare fish in Eastern Africa. It is sometimes sold at roadside stands. Read more »

Shrimp and grits is a classic from the Low Country of coastal South Carolina and the Charleston area. This version of the dish shows the similarity between Low Country cooking and the cuisine New Orleans in its use of a roux to thicken the sauce, or gravy. Great for dinner or breakfast. Read more »

While ketchup may seem a surprising ingredient in Chinese food, it is actually used and produces a very tasty sauce. Some purists scoff, however, and if you like you can substitute tomato sauce or tomato paste. Read more »

Tuna noodle casserole was in deep vogue during the 1970s in the United States when casseroles in general were all the rage. Tuna casserole was particularly popular since it could be quickly and easily thrown together with canned and dried goods that most people had in their cupboards. This version eliminates the canned soup and substitutes a homemade sauce. The tuna, though, still requires a can opener. Read more »

Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy. Read more »

Vatapá is one of the classic dishes of Brazilian cuisine. It hails from Bahia state on the northeast coast where many of the dishes have African origins. A thick version is often served as a filling for acarajé patties. Read more »

West Lake vinegar fish (Xi Hu Cu Yu) is one of the most famous dishes of the Zhejiang culinary tradition in eastern China. Fish poached and glazed with a sweet vinegar sauce, this dish is named after a large, beautiful lake in the city of Hangzhou. Good for Chinese New Year when serving whole fish is considered lucky. Read more »

Serve spicy yum pla muk salad as part of a larger Thai meal. Make sure not to overcook the squid or it will become rubbery. Read more »

This excellent seafood stew comes from the Catalan coast of northeast Spain. Zarzuela means "operetta," or "variety show," and perfectly describes the sing-song versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavor will be. Read more »