Seafood Dishes

<p>Danish fiskefrikadeller are traditional pan-fried fish patties. They are made with a creamy mixture of ground white fish fillets, eggs, milk, onions, and various spices and fresh herbs. Some varieties often incorporate cream, breadcrumbs, and other seafood ingredients such as salmon and shrimps. These nutritious fish cakes are enjoyed as the main course and are usually accompanied by buttered boiled potatoes, Danish <em>r&eacute;moulade</em>, and lemon wedges.</p>

Fiskefrikadeller

<p><em>Fiskesuppe</em> is a popular Norwegian fish soup characterized by its creamy texture and buttery flavor. This comforting dish appears in many regional and seasonal versions, but it usually consists of various types of fish, shellfish, and root vegetables, cooked in a rich broth with butter, milk, and cream. Even though it is native to Norwegian coastal areas, this hearty, chowder-like soup is considered to be a national specialty which is prepared and consumed throughout the country. Before serving, it is seasoned with a variety of fresh herbs and a drizzle of tangy lemon juice. Fiskesuppe is enjoyed as an appetizer and is usually accompanied with crispy slices of buttered bread.</p>

Fiskesuppe

<p>This dish is an Icelandic version of the classic English fish and chips. In the UK, the batter is made with flour, vinegar, salt, beer, and baking soda, while the Icelandic version is made from spelt flour and without beer, making the rape seed oil-fried fish lighter and similar to tempura in texture. The fish is typically caught from the Icelandic waters and it's always as fresh as possible. Icelandic organic chips are not fried, but roasted in the oven and topped with chopped parsley, resulting in a texture that's crispy on the exterior and creamy within. Regarding the accompaniments, Skyronnes dip is a staple of Icelandic fish and chips, made with a combination of skyr, olive oil, and fresh herbs and spices.</p>

Fiskur og franskar

<p>F&rsquo;rell am r&egrave;isleck is a traditional fish specialty hailing from Luxembourg, consisting of freshwater trout smothered in a creamy Riesling wine sauce. After the fish has been fried in melted butter, it is covered with a mixture of Riesling wine, cr&egrave;me fraiche, shallots, and spices and herbs such as chervil, tarragon, chives, parsley, paprika, salt, and pepper, before it is baked. Tender, succulent trout drenched in creamy wine sauce is typically enjoyed as a main course with a side of potato fritters or steamed potatoes and garnished with freshly chopped parsley on top. Trout-based delicacies are available in most fine-dining restaurants in Luxembourg.</p>

F'rell am rèisleck

United States

<p>The technique of frying oysters is traditionally associated with the coastal areas of the United States, namely the West and the Southeast. It is said that pan-fried oysters were initially a frugal dish, but by the 19th century they became a well-known delicacy, while the technique of deep-frying developed in the 20th century. When shucked, the oysters are usually dipped in batter, optionally coated in breadcrumbs and various seasonings, and finally shortly fried until crispy and golden. The batter is occasionally made with buttermilk, which creates a lighter, slightly sour coating that perfectly complements the oysters. Today, this crispy delicacy is found in different parts of the United States, predominately in the coastal regions that abound in fresh and harvested oysters. Fried oysters pair well with hot sauces or citrusy flavors and can be enjoyed as a snack or an accompaniment to soups, salads, and various fried dishes.</p>

Fried Oysters

Spain

<p>Fritura Malague&ntilde;a is a traditional dish originating from Malaga. The dish consists of smaller seafood varieties such as shellfish, small fish, and crustaceans that are rolled in flour and fried in oil until crispy and golden. The smaller varieties are used because there is no need to worry about any bones. Once fried, the fish is enjoyed with a sprinkle of lemon juice and a roasted pepper salad. Extra-virgin olive oil is always used to fry the fish, and it often includes baby squid, salmonete (red mullet), mackerel, prawns, cuttlefish, and boquerones (fried anchovies). This fish fry can be enjoyed as a tapa or as a snack, and it's recommended to pair it with a bottle of ice cold beer.</p>

Fritura Malagueña

<p>Although the name suggests otherwise, Frogmore stew does not contain any frogs nor is it a stew. It is a classic low country South Carolina dish where the main ingredients are fresh shrimp and freshly shucked yellow corn which are simply boiled, while additional ingredients like potatoes, crabs, or even sausages can all be added to suit one&rsquo;s preferences. This is a messy meal to eat, so it often comes served on paper plates, accompanied by ice-cold beer or similar beverages. It is believed that the first iteration of the dish was made by a National Guardsman called Richard Gay who used it as a way to feed a hundred hungry soldiers. The dish was named after his hometown, but once the town by the name of Frogmore was no more (it's more of a community nowadays), it started to get called Lowcountry boil.</p>

Frogmore Stew

Japan

<p>Also known as <em>tetchiri</em> and prepared hotpot-style, fugu chiri is a Japanese dish that consists of large chunks of fugu - a fish infamous for its poisonous parts, along with vegetables such as cabbage, mushrooms, and leeks. The dish is usually prepared tableside, and after it is cooked, the delicate fish parts are taken out from the broth, dipped in soy sauce, and eaten.</p>

Fugu chiri

<p>Gambas &agrave; Guilho is a classic Portuguese dish featuring prawns cooked in a garlic sauce. Fresh prawns are saut&eacute;ed in olive oil with thinly sliced or minced garlic until golden and fragrant. White wine is added to deglaze the pan, creating a rich, savory sauce. The dish is seasoned with salt, pepper, and a squeeze of lemon juice and optionally, red pepper flakes for heat. Garnished with fresh parsley, the prawns are tender and juicy, absorbing the flavors beautifully. Often served with crusty bread, it&rsquo;s perfect as an appetizer or main dish for seafood lovers.</p>







Gambas à guilho

Italy

<p>Gamberetti alla crema is a traditional dish originating from Venice. The dish is usually made with a combination of shrimps, butter, heavy cream, garlic, minced parsley, salt, and pepper. The shrimps are shelled, deveined, seasoned with salt and pepper, and cooked over high heat in butter. A mixture of cream, garlic, and parsley is brought to a boiling point before it's poured over the shrimps. The dish is cooked for a minute or two more while shaking the pan, and it's then ready to be enjoyed.</p>

Gamberetti alla crema

<p>This nourishing fish soup is one of the staple Maldivian dishes. In its basic form, it is usually prepared with chunks of tuna that are slowly simmered in water, while the additions may include curry and pandan leaves, onions, or fresh chili peppers. The soup is served with fresh or deep-fried chili peppers, sliced onions, rice, lemon wedges, or roshi (Maldivian flatbread) on the side.</p>

Garudihya

<p>Gazpachuelo is a Spanish soup originating from Malaga. Originally, it was a poor man&rsquo;s dish made by local fishermen, who would prepare it with fish, fish stock, mayonnaise, potatoes, garlic, egg yolks, and wine vinegar. Over time, they started to add shrimps and clams into the soup. Nowadays, gazpachuelo is typically consumed in the winter, when it&rsquo;s often accompanied by hard-boiled eggs and toasted bread, which should be dipped into the soup.</p>

Gazpachuelo

<p>Gebakken mosselen is a popular Dutch dish made by frying fresh mussels with onions, garlic, and butter in a pan. They are typically seasoned with salt, pepper, and occasionally ketchup. It is recommended to serve the dish on toast, or to pair it with a potato salad.</p>

Gebakken mosselen

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<p>Gegrillte forelle is an Austrian grilled trout dish, usually found in restaurants near the Alpine lakes. The preparation often includes cleaning and gutting the trout, then seasoning it with herbs and spices like salt, pepper, garlic, dill, and parsley. It might also be stuffed with ingredients like lemon slices or other herbs. The trout is then grilled, often until the skin is crispy and the flesh is cooked through but still moist. Serving suggestions vary, but grilled trout can be accompanied by various side dishes, such as vegetables or potatoes, and might be served with a slice of lemon to add a fresh, tangy flavor. </p>
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Gegrillte Forelle

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<p>Gegrillte saibling is Austrian grilled lake char, served either whole or filleted, and usually found on the menus of restaurants near the Alpine lakes. Before grilling, the char is often seasoned with spices and herbs such as salt, pepper, dill, or parsley. The fish is then grilled until the skin is crispy and the flesh is fully cooked but still moist. The dish could be served with a variety of side dishes such as vegetables, potatoes, or a fresh salad. Some people might also squeeze a lemon over the grilled char for a bit of tanginess. </p>
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Gegrillte Saibling

<p>Gejang is a Korean dish consisting of marinated crabs. The traditional marinade is usually based on soy sauce, and it goes under the name <em>gejang gejang</em>, while its spicier counterpart is known as <em>yangnyeomgejang</em>. The crabs are always alive when they are marinated, and it is recommended to prepare it with female crabs since they are usually filled with roe. The dish is traditionally served with rice on the side.</p>

Gejang

Indonesia

<p>Gence ruan is a traditional fish dish originating from Kalimantan. The dish is usually made with a combination of haruan fish (catfish), tamarind, oil, sugar, salt, onions, garlic, and red chili peppers. The catfish is sprinkled with salt and then grilled on both sides until fully cooked and fragrant. The onions, garlic, and chili peppers are saut&eacute;ed in oil, then mixed with tamarind juice, salt, sugar, and water in order to create a sauce that is poured over the grilled catfish. The dish is served immediately while still hot.</p>

Gence ruan

<p>At just about every <em>haringhuis</em> (herring stand) or <em>vishandel</em> (fish shop) in Amsterdam, one can buy the Dutch delicacy of smoked eel, known as <em>gerookte paling</em>. In the past, smoked eel was a staple in the country, but today it is a true delicacy due to the scarcity of eels and its high price. The dish is both healthy and flavorful, filled with omega-3 fatty acids, vitamins, and protein. It is usually served on a bun or a cracker and consumed as a snack.</p>

Gerookte paling

South Africa

<p>Gesmoorde vis is a traditional dish originating from South Africa. It's usually made with a combination of salt cod, potatoes, tomatoes, hot peppers, sugar, onions, garlic, and oil. The cod is soaked, drained, rinsed, and cut into pieces. The potatoes are boiled, peeled, and cut into cubes. The tomatoes are blanched, peeled, and cut into rounds, while the onions are saut&eacute;ed in oil until soft. The tomatoes, garlic, sugar, and hot peppers are added to the pan and cooked until most of the liquid has evaporated. Cod and potatoes are stirred in, and the dish is simmered until fully cooked. Gesmoorde vis is often accompanied by rice on the side, and it's garnished with lemon wedges and parsley. If salt cod is unavailable, it's acceptable to use hake or haddock.</p>

Gesmoorde vis

<p>Gindara teriyaki is a traditional fish dish. It's made with a combination of black cod (gindara sablefish), teriyaki sauce, oil, and often a pinch of salt. The cod fillets are washed, dried, seasoned, and fried in hot oil until the skin turns brown and crisp. They are then flipped over, and the teriyaki sauce is added to the pan. When it starts to bubble and thicken, the dish is removed from the heat and served. It's recommended to serve gindara teriyaki with steamed white rice on the side. If the fillets have been marinated in teriyaki sauce prior to the frying, they should be cooked over a small flame as the fish will char quickly due to the sugar in the marinade.</p>