Seafood Dishes

Croatia

Juha od oslića is a traditional fish soup originating from Dalmatia. Although there are many recipes, it's usually made with a combination of hake, garlic, tomatoes, lemon juice, rice, olive oil, bay leaves, parsley, salt, and pepper. The garlic, halved tomatoes, bay leaves, parsley, salt, pepper, lemon juice, and hake are placed into cold water, then cooked. After about twenty minutes, when the fish is cooked, it's taken out of the pot. Rice is added to the pot and cooked, and the soup is then served with pieces of the hake.

Juha od oslića

Australia

Kadon gamson is a traditional Chamorro dish made with an octopus that is cut into pieces and combined with chopped onions, cherry tomatoes, salt, and lemon juice in a pot. The dish is cooked for a short while until the octopus becomes tender, and then coconut milk is added into the pot until the concoction is boiling. Removed from heat, kadon gamson is served warm and enjoyed as a delightful and fragrant seafood dish.

Kadon gamson

Kadon guihan is a common Chamorro fish stew prepared with fish that is cut into smaller pieces, onions, green pepper, and coconut milk. Pepper leaves are sometimes added to the stew in order to enhance the flavors even further. It is recommended to let the stew sit for a couple of minutes, then serve it warm.

Kadon guihan

Thailand

Kaeng som is a sour, water-based Thai curry that is typically prepared with fish or shrimps and a thick paste that usually incorporates shallots, chilis, and shrimps. The dish comes in numerous varieties, and it can greatly differ depending on the region. In southern Thailand, it often incorporates turmeric and is occasionally listed on the menus as orange or yellow curry, but it should not be confused with the classic, coconut-based yellow curry known as kaeng kari. The varieties found in central regions are usually enriched with tamarind pulp that gives the dish its typical sour flavor. Kaeng som can be prepared with various vegetables, while the common modern addition also includes cha om cake - a pan-fried, egg-based dish made with acacia leaves.

Kaeng som

This thick and aromatic fish curry originated in southern Thailand. The base of the dish is prepared with tai pla&mdash;fermented fish entrails&mdash;and a spicy curry paste consisting of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass. Other additions usually include dry fish, diced eggplant, bamboo shoots, string beans, or other vegetables. Because of its intensity and strong, pungent aromas, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry was only prepared with fish, and most varieties do not use coconut milk.

Kaeng tai pla

Japan

Kaiyaki-misu is a traditional dish originating from the Tsugaru region in Aomori prefecture. The dish is made by simmering scallops, eggs, leeks, and scallions in miso-based broth. The ingredients are traditionally cooked in a large scallop shell, and it's said that the longer the shell is used for the preparation of kaiyaki-misu, the more flavor it will add to the dish. In the past, mothers used to prepare this dish for their sick children. Nowadays, depending on the area, pieces of fish might be used instead of scallops.

Kaiyaki-misu

Kakavia is a traditional fisherman's soup. In its original form, it was a humble dish, usually made with small fish that was left of the daily catch. The additional ingredients would include anything that was on hand, usually onions, potatoes, olive oil, and seasonings. It is said that the fishermen also used to add a small amount of seawater to the soup. The name of the dish stems from kakavi, the pot in which it was traditionally cooked. Modern interpretations of the dish don't necessarily use the smallest and the cheapest fish varieties as it was done in the early days, but the recipes are still versatile and may even include shellfish, crustaceans, different herbs, and vegetables such as tomatoes, carrots, or celery. The fish in kakavia should always be cooked whole, and the soup is usually served with lemon on the side. A slightly different version that traditionally uses more vegetables is known as psarosoupa.

Kakavia

Kalakeitto or fish soup has been a staple of traditional Finnish cuisine for a long time. Although there are numerous ways to prepare this classic Finnish specialty, it typically consists of cleaned and filleted fish chunks and diced vegetables that are simmered in a rich, buttery fish broth. Carrots, potatoes, onions, and leeks are among the most common vegetables used for the soup&rsquo;s preparation, while the choice of fish includes salmon, rainbow trout, vendace, pike, perch, zander, or burbot. Traditionally, the soup is enhanced with the addition of butter and cooking cream (ruokakermaa), and it is usually flavored with dill, allspice, bay leaves, salt, and pepper. In Finland, a bowl of steaming hot fish soup is typically enjoyed for lunch or dinner, but it can also be served as an appetizer, accompanied by traditional Finnish rye bread and lemon wedges on the side. As of 2018, the country has started celebrating its National Fish Soup Day (Kalakeittop&auml;iv&auml;) on the second Tuesday of February, a manifestation that has begun with the aim of boosting people&rsquo;s consumption of fish.

Kalakeitto

Kari ikan is a delicious fish curry originating from Malaysia. It is typically made with a combination of fish that is cut into pieces, coconut milk, and a variety of spices such as fenugreek, cumin, curry leaves, chili peppers, mustard seeds, tamarind, ginger, turmeric, coriander, and lemongrass. The spices used in kari ikan often vary as the dish is very popular and can be found throughout the country, in most restaurants and households. Traditionally, kari ikan is served with fluffy rice on the side.

Kari ikan

Kari koko zourit is a variety of Seychellois curry featuring octopus cooked in coconut milk. It typically comprises of octopus cut into small pieces, which are first boiled, and then cooked with coconut milk. The concoction is flavored with various herbs and spices. Even though in Seychelles the dish varies from one family to another, with each household having their own unique way of preparing it, other ingredients apart from octopus and coconut milk usually include cubed eggplants, garlic, fresh ginger, curry leaves, cinnamon leaves, curry powder, saffron, masala, chili powder, turmeric, and green hot chili peppers. A favorite of locals and tourists alike, octopus curry is usually accompanied by basmati rice, papaya chutney, and chili relish on the side, as well as palm heart salad, another Seychellois specialty. This traditional Creole dish is a staple at celebrations and festivities on the island.

Kari koko zourit

India

Karimeen pollichathu is a dish of heavily seasoned cichlid fish that's been fried, enveloped in masala (a mixture of spices and fresh ingredients), and wrapped in banana leaves to make a packet and then shortly pan-fried or grilled. The dish comes from the Indian state Kerala, which is naturally so as the main ingredient, the green chromide (or pearl sport), a type of cichlid fish, is native to the region. The preparation starts with shortly marinating the fish in a paste of spices, such as turmeric, chili powder, pepper, salt, and lime juice, and then shallow-frying it on both sides in coconut oil. While the fish marinates and fries, masala is prepared with fresh ingredients and spices, most commonly tomatoes, onions, ginger, garlic, curry leaves, green chili peppers, turmeric, and vinegar. Karimeen pollichathu should be served hot, with sides like lime juice and onions, rice, or naan.

Karimeen pollichathu

Katsuo no tataki is a traditional dish originating from Kochi. It consists of lightly broiled, sliced bonito (skipjack tuna) that's served with ginger, garlic, and spring onions on the side. The dish is seasoned with vinegar, citrus, and either salt or soy sauce. The fish is broiled over a straw fire until the exterior becomes visibly grilled. By using this method, only the surface is cooked while the interior remains raw, and the smoke from the straw gives the meat a nice smoky flavor. Katsuo no tataki is especially popular at izakaya bars in the area. Interestingly, some claim that the dish was invented by the famous historic figure Sakamoto Ryome, an important samurai of the Bakumatsu era.

Katsuo no tataki

This is a variation of the popular Guamanian kelaguen dishes. In this case, kelaguen is prepared with unshelled shrimp that are combined with lemon juice, salt, and chilis or pepper. The shrimps are ˝cooked˝ in lemon juice, just like other key ingredients in different kelaguen variations. It is recommended to toss some freshly grated coconut into the dish in order to finish it.

Kelaguen uhang

Indonesia

Kepiting saus Padang is a traditional seafood dish. It consists of crab that's served in spicy Padang sauce. Mud crabs or blue crabs are usually used for the preparation of this dish. They're boiled in hot water until fully cooked (they will turn red), then shortly simmered in the sauce. The spicy Padang sauce is usually made with a combination of shallots, garlic, ginger, candlenuts, chili peppers, turmeric, onions, kaffir lime leaves, bay leaves, ketchup, and oyster sauce. It's often enriched and thickened with lightly beaten eggs. Kepiting saus Padang is traditionally served warm with white rice on the side.

Kepiting saus Padang

Malaysia

Keropok lekor is a Malaysian snack and a specialty of the Terengganu region. In order to prepare it, ground fish such as herring, ikan tamban, ikan kerisi, or ikan selayang are combined with sago flour, and the combination is formed into long, sausage-like shapes which are then boiled for several hours, although these fish sausages can also be fried. There are many stalls in the region where keropok lekor can be bought, and it is traditionally served hot with a spicy chili dipping sauce.

Keropok lekor

Ketupat kandangan is a traditional dish originating from South Kalimantan. It's usually made with a combination of snakehead fish, lemongrass, tamarind juice, kaffir lime leaves, coconut milk, bouillon cube, salt, oil, and ketupat (steamed rice cakes). The fish is marinated in tamarind juice and it's then grilled over hot coals. The grilled fish is cooked in a sauce consisting of coconut milk, lemongrass, bouillon cube, salt, oil, and a spice paste made with cumin, turmeric, ginger, galangal, candlenuts, shallots, garlic, shrimp paste, peppercorns, coriander, salt, and sugar. The fish in sauce is served with ketupat rice cakes for a filling meal, and it's often accompanied by sambal chili sauce on the side.

Ketupat kandangan

Germany

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firewood that imparts an exquisite flavor, and a characteristic yellow-golden hue to the otherwise silvery fish. Once smoked, the fish are typically kept in wooden boxes. Even though their name suggests that they come from Kiel, the home of these small fish is actually the nearby village of Eckernf&ouml;rde. They came to be known as kieler sprotten, or sprats from Kiel, because Kiel was the main trading center of this fish delicacy. These small smoked sprats can be found in fresh or canned versions, and they are commonly available at restaurants and markets. Traditionally, the smoked sprats are enjoyed whole, heads and tails included, with slices of rye bread and cold beer on the side.

Kieler Sprotten

United States

Hailing from Alaska, king salmon strips is a fish delicacy that is typically made with a species of wild-caught Alaskan salmon, known locally as king salmon. The preparation of this dish was a traditional way of preserving the fish that has long been practiced within the coastal communities in the country. The fish is skinned, gutted, and deboned, then sliced into long strips before it is brined. Traditional brining uses only salt, such as sea salt or rock salt, but these days, other ingredients are also often added to the brine, including brown sugar, maple syrup, molasses, or soy sauce. The cured fish strips are then allowed to dry on wooden racks in the wind for several days before they are cold-smoked with cottonwood, cherry, or alder chips. These days, it is a common practice to soak salmon strips in a sweet and salty mixture combined with liquid smoke for additional flavor, and then bake the marinated strips until hard and dry and enjoy them as snacks.

King Salmon Strips

Philippines

Kinunot is a traditional dish originating from the Bicol province. The dish is made with a combination of fish (usually stingray or shark), coconut milk and cream, onions, garlic, malunggay (moringa) leaves, ginger, vinegar, hot chili peppers, and fish sauce. The fish is flaked and mixed with the other ingredients which are then cooked in coconut cream sauce with spices. Kinunot is very popular in Bicol because chili peppers, coconuts, and seafood are abundant in the area. It's often served with steamed white rice on the side. The name of the dish is a Bicolano term for flaking (the fish, in this case).

Kinunot

Klamari mimlija is a traditional dish originating from Malta. The dish consists of stuffed squid. Although every chef has his own recipe, the squid is most commonly stuffed with a combination of onions, garlic, breadcrumbs, ricotta, chopped tentacles, Kalamata olives, parsley, oregano, lemon juice, and olive oil. Once stuffed, the squids are sealed with toothpicks, then baked in the oven until slightly golden on top. The squid is sliced and served warm with tomato sauce and lemon wedges on the side.