Seafood Dishes

Godeungeo gui is a traditional fish dish originating from South Korea. The dish is made with a combination of mackerel (skin-on, head and tail removed), vegetable oil, salt, and lemon wedges. The fish is seasoned with salt on both sides, rinsed, dried, and then pan-fried, grilled over an open flame, or placed under a broiler. The mackerel is grilled, broiled, or fried on both sides until the skin becomes slightly crispy. Before serving, the fish is sprinkled with lemon juice and the dish is ready to be enjoyed. If desired, add a bit of grated ginger over the top of the mackerel as well.

Godeungeo gui

Italy

Granseola alla veneziana is a traditional dish originating from Venice. The dish is usually made with a combination of spider crab meat, salt, pepper, lemon juice, parsley, and olive oil. The crabs are cooked in boiling salted water, drained, and the meat is removed and cut into small pieces. The pieces of crab meat are placed into upturned shells and dressed with a mixture of olive oil, lemon juice, chopped parsley, salt, and black pepper. Spider crabs taste the best from October to December, and it's recommended to use medium-sized specimens because they have tender meat.

Granseola alla veneziana

Croatia

Grdobina u bijelom vinu is a traditional fish dish originating from the Kvarner area. The dish is usually made with a combination of angler, butter, white wine, fish stock, flour, parsley, heavy cream, salt, and pepper. The angler is filleted, seasoned, and grilled until golden. The flour is fried in oil and the mixture is covered with the wine and fish stock. Once the sauce is bubbling, the half-cooked angler is added to the pan and simmered until fully cooked. Near the end of cooking, a bit of cream is added to the dish. Grdobina u bijelom vinu is typically served with boiled potatoes, and it's recommended to pair the dish with a glass of sparkling wine.

Grdobina u bijelom vinu

Ireland

This comforting seafood chowder originates from Greencastle in County Donegal, Ireland. It is especially popular on colder days of the year and it's made with a plethora of ingredients such as fish stock, salmon, haddock, butter, onions, carrots, leeks, celery, dill, pink peppercorns, flour, salt, pepper, milk, and Angostura bitters. The chowder is cooked until the vegetables are fully tender and the liquid becomes slightly reduced. The dish is typically garnished with cream and parsley, then served with scones on the side. Greencastle chowder originates from Kealys Seafood Bar and was invented by its late owner, James Kealy.

Greencastle Chowder

Green fig and saltfish is the national dish of the Caribbean island of Saint Lucia. One might think that the dish includes figs, but that is just how the locals call an unripe banana, the first exported product of the island. Bananas are so popular in the Caribbean that they are often used in main courses, as side dishes, or even in salads because they are not so sweet and taste similar to potatoes. As for the saltfish, cod is traditionally used, but any other salty fish can replace it. In the past, salt cod was given to slaves due to its low price and high nutritional value. Originally, slaves cooked the fish and bananas with various spices and condiments, so green fig and saltfish was created as a result. The fish had been salted for ages as a way to preserve the food for a longer period of time. Bananas are typically boiled in a deep pan and the fish is boiled and then saut&eacute;ed with cooked bananas, onions, garlic, cabbage, pepper, and tomatoes. The result is a colorful dish with spices that elevate the green bananas and provide excellent flavor. It is prepared on special occasions such as Jounen Kweyol festival in October, but also on weekends for a family lunch.

Green Fig and Saltfish

This simple fish stew with potatoes is said to be the oldest way of preparing fish in Dalmatia and was probably brought to the area by Greek settlers more than 2000 years ago, although potatoes are a local modification because they were introduced considerably later. Traditionally, the dish is made by layering together thinly sliced potatoes and onions which are then drizzled with olive oil, topped with smaller white saltwater fish, and cooked in just enough water and white wine to cover the fish&mdash;usually with the addition of parsley and garlic, whereas modern recipes often include ingredients such as capers and salted anchovies. A staple among local fishermen, gregada is prepared throughout the region, but it is mostly associated with central Dalmatian islands, especially the island of Hvar.

Gregada

Australia

For ancient Chamorros, fish was the staple protein, and that tradition continued in guihan, a dish made by grilling local fish over a barbecue pit. In modern times, men prepare this dish much more often than women do, although both sexes used to catch the fish and make the dish. The fish is typically seasoned with salt and pepper, but it can also be prepared with various spices, lemon juice, or butter, when it is traditionally wrapped in aluminum foil before being thrown on the grill.

Guihan

China

Cantonese seafood soup is a popular Chinese dish that is commonly served in upscale restaurants in China and Hong Kong. Although there are numerous variations of the soup, depending on the ingredients used in it, it typically has a smooth and thick texture and a white, slightly transparent visual appearance. The soup is often prepared with clams, shrimp, mussels, chopped fish, and seasonings such as ginger, garlic, lemongrass, oyster sauce, and rice wine.

Haihuang geng

This seafood lover&rsquo;s delight is typically served at upscale Chinese restaurants specialized in Cantonese cuisine. The contents of the bird&rsquo;s nest usually include jumbo shrimp, squid, and scallops that are stir-fried with fresh vegetables, scallions, ginger, and garlic. All of the stir-fried ingredients are placed into an edible nest with a tough and crunchy texture, which is entirely made out of fried taro root or noodles. This luxurious dish is often reserved for special occasions such as weddings, New Year, or birthdays.

Hai xian qiao chao

Hal&aacute;szl&eacute; or fisherman's soup is made with mixed river fish cooked in a broth that is heavily spiced with hot paprika. The fish&mdash;mainly carp, catfish, perch, or pike&mdash;is locally sourced from the Tisza and Danube rivers, and though hal&aacute;szl&eacute; may seem like a simple dish, this rich soup is traditionally prepared outside and cooked in a kettle over an open fire. Every region has their own version, but the two most popular are Szeged hal&aacute;szl&eacute;, made with four types of fish, and Baja hal&aacute;szl&eacute;, made mainly with carp and served with homemade pasta called gyufat&eacute;szta.

Halászlé

United States

Halibut Caddy Ganty is a traditional dish originating from Alaska, where it was invented by the female owner of Pelican Cold Storage Company. The dish is prepared with a combination of halibut, white wine, sour cream, mayonnaise, breadcrumbs, paprika, minced onion, salt, and pepper. The halibut fillets are marinated in white wine, dredged in breadcrumbs, then baked under a topping of sour cream, mayonnaise, paprika, and minced onions. Once prepared, the fish is often garnished with chopped dill, and the dish is served with roasted vegetables, white rice, or baked potatoes on the side.

Halibut Caddy Ganty

Hungary

Fi&scaron; paprika&scaron; (or hal paprikas in Hungary, with the addition of sour cream) is a traditional stew cooked in a big cauldron over an open fire. This spicy fish stew is traditionally made with a variety of freshwater fish such as catfish, starlet, pike, and carp. The stew is heavily flavored with large amounts of the region's staple &ndash; ground red paprika, which can range from mild to very hot. Fi&scaron; paprika&scaron; is often served with homemade noodles, and it is so popular in the region that there are numerous fi&scaron; cooking competitions organized throughout the year. The dish is traditionally accompanied by hot ground paprika on the side so each person can increase the spiciness according to personal preferences.

Hal paprikás

Germany

Hamburger Aalsuppe is a traditional eel soup originating from Hamburg. In the past, several hundred years ago, it contained no eel and was in fact called aol suppe in northern German dialect, which means all soup, referring to the leftover ingredients such as ham bones and old fruits and vegetables. To Germans outside of the Hamburg area, aol sounded like Aal, meaning eel, so they complained that the eel was missing from the soup. That was the case until the late 18th century, when smart cooks started to add the eel to the broth, doubling the price of the soup in the process. There is no fixed recipe for the soup, but the base is always prepared with a clear ham broth that's flavored with vinegar and sugar, giving it contrasting flavors. The usual ingredients include carrots, leeks, dried plums, apples and pears, kn&ouml;del dumplings, and spices such as thyme, coriander, marjoram, and sage. The eel is sliced thinly, then added into the pot at the last moment. In order to balance the sweetness of this soup, it's recommended to pair it with a dry white wine such as Rheingau or a bottle of beer. Interestingly, if the soup is nowadays prepared without the eel, it's called Verlorene Aalsuppe (lost eel soup).

Hamburger Aalsuppe

Hassar curry is a traditional fish stew originating from Guyana. The key ingredient in this curry is hassa or hassar &ndash; a rare member of the catfish family. Other ingredients include onions, garlic, lime juice, potatoes, tomatoes, coconut milk, curry powder, and hot peppers. The curry sauce is made by saut&eacute;eing the garlic and onions in oil and mixing it with curry powder, water, and coconut milk. The fish is cooked in the curry sauce with the addition of lime juice until the sauce thickens. Once done, the hassars are served on a plate with the sauce poured over the fish. If desired, mango and okra can also be added to the curry for more flavor.

Hassar curry

Helgol&auml;nder knieper are cooked claws of the brown crab, a specialty of Helgoland, a tiny German island in the North Sea located some 70 km off the coast of Germany. This barren and rocky patch of land has been most famous for lobster fishing, but lobster has all but disappeared since World War II. In contrast, the population of brown crabs (or edible crabs) has been steadily rising, so nowadays, this crustacean is one of the island's main exports. While still on the boat, fishermen remove the claws and use the body for bait. The claws are later cooked in seawater, a traditional method of preparing kniepers (which literally means claws). Once done, the claws are either smashed with a hammer or a crab leg cracker, and a special seafood fork is used to scrape the meat out of the shell. Helgol&auml;nder knieper are usually paired with some fresh bread, butter, and various dips, like curry, garlic sauce, or dill and cognac.

Helgoländer knieper

Hiecht mat kraiderzooss is a fish specialty hailing from Luxembourg. The dish consists of poached pike finished with a green sauce that is flavored with a splash of Riesling wine. Cleaned and scaled fish is first cooked in a stock of vegetables and herbs such as carrots, onions, celery, bay leaves, and peppercorns. Once the fish is done, it is placed on a serving platter and covered with a sauce made by combining the stock with sorrel, chervil, cream, parsley, chives, salt, and pepper. This fish delicacy is usually served as an entr&eacute;e, while typical accompaniments include boiled potatoes, a green salad, and a glass of fine Luxembourg Riesling wine.

Hiecht mat Kraiderzooss

Japan

Hitsumabushi is a traditional dish originating from Nagoya. Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes. The dish is also served in a very specific way &ndash; everything is divided into four portions. The first portion is eaten as it is, the second is accompanied by condiments such as nori seaweed, chopped green onions, and wasabi. The third portion is the same as the second, with the addition of dashi broth or green tea (eaten like a soup), and the last portion is eaten however you like. It is believed that histumabushi dates back to the end of Meiji Era, when waitresses served chopped grilled eel on rice into individual bowls.

Hitsumabushi

Hobotnica ispod peke is a popular Dalmatian dish made by slowly cooking a fresh, whole octopus in its juices under a big, traditional, bell-like lid called peka. The octopus is often flavored with aromatic herbs and spices such as garlic, bay leaves, pasrley and black pepper. Olive oil is sometimes added in order to moisten the octopus, while red or white wine can be added to speed up the cooking process. Potatoes, onions, carrots, tomatoes, and bell peppers are usually cooked together with the octopus, making this a practical one-pot meal. The whole concoction is then traditionally placed in a fireplace, and the lid is covered with hot embers. It is recommended to serve hobotnica ispod peke with kruh ispod peke (bread under the lid), used for mopping up some of the flavorful cooking juices.

Hobotnica ispod peke

Hor mok ma prao on or ho mok maphrao on is a traditional stew originating from Thailand. This seafood curry is usually made with a combination of fish and seafood, red curry paste, coconut cream, galangal, fish sauce, basil, kaffir lime leaves, and sugar. The ingredients are cooked into a thick curry, and once done, the most distinguished flavor of the dish should be that of coconut cream. The curry is traditionally served in a coconut shell and garnished with chili pepper strips on top.

Ho mok maphrao on

South Korea

Hailing from the province of Jeolla, hongeo or hongeo-hoe is a South Korean specialty that consists of skate that gets fermented in its urine. This cartilaginous fish is known to eliminate urine through its skin, thus allowing for natural fermentation to take place in the flesh and helping to preserve it. The process lends the fish its signature aromas that bring to mind the strong and pungent odors of ammonia and dirty public toilets. As this unpleasant odor follows diners long after they&rsquo;ve had their share of hongeo, restaurants which specialize in this delicacy often offer their customers services such as keeping their jackets in sealed bags and spraying them with deodorant upon leaving. Odor aside, the fish is appreciated for its chewy texture, distinctive flavor, and the unusual, stinging sensation it leaves in the mouth due to high levels of ammonia. Hongeo is typically paired with slices of steamed pork belly and kimchi, a combination that is called samhap, and it is commonly washed down with alcoholic beverages such as soju (a distilled Korean spirit) or makgeolli (rice wine). This pungent-smelling dish is mainly associated with the city of Mokpo, where it has played a significant role in the region&rsquo;s economy and culture.