Seafood Dishes

Hongeojjim is a traditional fish dish originating from South Korea. Although there are many variations, the dish is usually made with a combination of skate fish wings, eggs, sesame oil, sake, salt, pepper, scallions, and gochugaru chili flakes. The skate wings are seasoned with salt and pepper on both sides and steamed for a few minutes. The sake and sesame oil are poured over the fish and it's steamed again until fully cooked and opaque. Meanwhile, the eggs are whisked and cooked into a thin omelet that's sliced into strips and used as a garnish along with thinly sliced scallions and gochugaru, and the dish is then ready to be enjoyed.

Hongeojjim

Honghap tang is a traditional mussel soup originating from South Korea. Although there are many versions, the soup is usually made with a combination of mussels, onions, scallions, garlic, salt, and hot peppers. The mussels are cooked with onions and hot peppers until they open and the broth looks a bit milky. The broth is strained, the onions and hot peppers are removed, and the mussel soup is then sprinkled with garlic, reheated, seasoned with salt to taste, garnished with scallions and hot pepper strands, and served immediately. This soup is especially popular in soju bars.

Honghap tang

Mexico

Huachinango a la Veracruzana is a traditional dish originating from Veracruz. It consists of a whole red snapper that is cooked in a spicy tomato sauce. The sauce is most commonly made with a combination of tomatoes, olive oil, garlic, onions, bell peppers, olives, capers, chili peppers, and various spices. The fish is baked with the sauce until tender, and it is then served with rice, steamed vegetables, or roasted potatoes on the side.

Huachinango a la Veracruzana

Japan

Ichigoni is a traditional soup and a specialty of Hachinohe in the prefecture of Aomori. The soup is made with sea urchin, abalone, and a seafood broth. It's typically served with green onions and thinly sliced shiso herb. Ichigoni is considered a luxurious dish, which is why it's often prepared and served for festive and celebratory occasions or New Year. In the town of Hachinohe, there's an annual Ichigoni Festival at the end of every July. The name ichigoni means strawberry, referring to the poetical visual appearance of sea urchins in the cloudy broth &ndash; they look like wild strawberries in the morning dew.

Ichigoni

Australia

This classic Fijian dish is prepared by simmering meaty white fish such as cod or mahi-mahi in lolo &ndash; which is the Fijian word for coconut milk. Sliced onions, ginger, and sometimes even chopped tomatoes are added to this delicious meal in order to enhance its flavors even further. Fish lolo can be accompanied by boiled sweet potatoes, taro root, rice, or lime wedges on the side.

Ika lolo

Ikan bakar is a popular Indonesian and Malaysian dish consisting of barbecued fish. Sometimes, there are also other types of seafood such as squids, cockles, and clams included in the dish. The name ikan bakar literally means burnt fish in the Malay language. It is very important to marinate the fish before grilling in order for it to retain its moisture. The marinades usually consist of chili paste, soy sauce, turmeric, galangal, and other seasonings. The dish is traditionally served with dipping sauces such as sambal belacan and sambal kecap on the side. It is recommended to garnish ikan bakar with lemon slices on top.

Ikan bakar

Ika sōmen is a traditional dish originating from Hakodate, Hokkaido. Although the word ika means squid and the word sōmen refers to the famous wheat flour noodles, this is actually a seafood dish in which raw squid is thinly sliced and cut into the shape of noodles, as a type of sashimi. Once prepared, it's served with grated ginger and soy sauce on the side. There are also variations that replace the soy sauce with a combination of uni and soy sauce or wasabi and soy sauce. When eating ika sōmen, it's recommended to slurp up the sliced squid, just like noodles should be eaten.

Ika sōmen

Ilish macher paturi is the national dish of Bangladesh. It is made with ilish fish that has been marinated with ground spices before it's wrapped in banana leaves and steamed or roasted. The ingredients used in the dish typically include mustard paste, chili peppers, mustard oil, and turmeric. A little bit of the marinade is usually saved and poured over the fish after it's been cooked. The dish is traditionally accompanied by rice on the side.

Ilish macher paturi

Inkokt lax is a Swedish specialty consisting of salmon that is lightly simmered in a marinade of water, vegetables, white wine vinegar, salt, and spices. The cooked salmon should be left to cool (usually overnight) before serving. Cold poached salmon is typically accompanied by new potatoes, fresh dill mayonnaise, and lemon slices on the side. Other popular accompaniments include asparagus, pickled cucumbers, fresh salads, tartar sauce, hollandaise, or skarps&aring;s sauce. Some variations of this dish call for the addition of fresh herbs such as thyme, fresh dill, or rosemary for better flavor. Simple and refreshing, inkokt lax is usually enjoyed at dinner parties and picnics. It also serves as a perfect addition to a Swedish sm&ouml;rg&aring;sbord.

Inkokt Lax

Inlagd sill or pickled herring is a Swedish fish dish that has long been served in Sweden at Midsummer, Christmas, and Easter celebrations. The dish consists of cleaned, skinned, and salted herring that is soaked in a marinade of vinegar, sugar, chopped onions and carrots, allspice, bay leaves, pepper, and crushed peppercorns. Before serving, the fish is cut into thick slices and it is traditionally garnished with minced red onion and sprigs of fresh dill. As always, Swedish snaps (shots of strong alcoholic beverages) are more than welcome to accompany this dish.

Inlagd Sill

This flavorful dish consists of seafood such as salmon, prawns, white fish, and haddock, paired with milk, cream, and vegetables such as onions, potatoes, carrots, and garlic. The chowder is popular both as a refreshing course in the hot summer months, and a rich, comforting winter dish. It is recommended to garnish the bowl of chowder with some fresh, finely chopped parsley.

Irish Seafood Chowder

Croatia

Jadranske lignje na padelu (lit. Adriatic squid in a pan) is a traditional Dalmatian dish made with fresh squid, olive oil, white wine, fish stock, garlic, parsley, pepper, and potatoes. The squids are first cleaned and seasoned, then fried in olive oil with garlic and parsley. The combination is further enriched with the addition of wine, fish stock, and potatoes. The dish is a staple during summer in Dalmatia, and it is recommended to pair it with a glass of white wine on the side.

Jadranske lignje na padelu

Mackerel rundown is a classic Jamaican dish featuring salted or pickled mackerel and a thick sauce made with coconut milk that has been boiled with various seasonings until it turns into a custard. The sauce is often seasoned with garlic, black pepper, scotch bonnet peppers, scallions, and thyme. This dish is often consumed for breakfast or brunch, when it is accompanied by green bananas, festival, bammy, or roasted breadfruit. Its other name, dip and fall back is said to have been derived from the fact that the dish was often served in a bowl which was placed in the middle of the table, so each consumer would dip the side dishes in it, then fall back in order to allow other consumers to dip.

Jamaican Mackerel Rundown

This healthy and flavorful Jamaican dish is made by cooking firm white fish such as snapper in a sauce consisting of butter, vegetables such as tomatoes and onions, and herbs such as thyme, garlic, and black pepper. The fish is usually seasoned with salt and garlic, while the sauce is additionally flavored with scotch bonnet chilis for a spicy kick. Once it's done, Jamaican steamed fish can be consumed on its own or paired with rice, boiled bananas, and crackers.

Jamaican Steamed Fish

Janga soup is a Jamaican soup consisting of janga (Jamaican word for fresh water crayfish) and vegetables such as pumpkin, carrots, onions, and sweet potatoes. It is usually seasoned with garlic, thyme, scotch bonnet peppers, and pimento. When it's done, janga soup is spooned into bowls and garnished with parsley. Interestingly, it is believed that this soup is an aphrodisiac which gives long endurance to men.

Janga Soup

Jarlsberg torsk is a traditional fish dish originating from Norway. The dish is usually made with a combination of cod fillets, leeks, butter, tomatoes, Jarlsberg cheese, salt, garlic, milk, cream, and white pepper. The fish is cleaned, dried, and cut into pieces that are arranged in a greased baking dish. It is seasoned with salt, pepper, and garlic. The leeks and tomatoes are sliced and arranged over the fish. The dish is topped with grated Jarlsberg, milk, and cream before it's baked in an oven until done. It's recommended to garnish the dish with chopped parsley or chives before serving and accompany it with potatoes or heavy bread for mopping up the sauce.

Jarlsberg torsk

Jegulja na dalmatinski način is a traditional dish originating from Dalmatia. The dish is made with a combination of eel, garlic, bay leaves, oil, lemon juice, and parsley. The eel is cleaned and cut into pieces, then layered in a baking dish, seasoned with salt and pepper, and sprinkled with chopped garlic and parsley. It is then drizzled with oil and lemon juice and mixed with the bay leaves. The dish is baked in the oven or grilled, and once done, it is served warm, ideally with crusty bread on the side.

Jegulja na dalmatinski način

Jellied eels is a traditional Cockney street food item, dating back to the 18th century. Originally, it was a cheap and easy way to make a good dish, with plenty of native eels readily available in the Thames River. The eels would get chopped, boiled for approximately half an hour in herbs, then cooled - that is when the fish would produce their own gelatin, and a soft, transparent jelly would form on the cut pieces. The texture of jellied eels is delicate and soft, and while some may say it's unpleasant, their flavor is unique - mild, slightly salty, like pickled herring, but without the unusual "fishy" scent. They are commonly accompanied by white pepper and vinegar in order to further accentuate the flavors. The dish can be served either hot or cold, and according to jellied eels experts, it tastes perfect when paired with chili vinegar.

Jellied eels

China

Sichuan pepper prawns is a traditional dish originating from Sichuan. The dish is usually made with a combination of prawns in their shells, Sichuan pepper, ginger, garlic, sesame oil, peanut oil, salt, and sugar. Sichuan pepper is toasted in a dry pan and ground into powder. The prawns are fried in oil in a wok until just pink. The garlic, ginger, and Sichuan pepper are added to the wok until the prawns are fully coated with the aromatics and fully cooked. The salt, sesame oil, and sugar are added to the wok and everything is tossed together before the dish is served hot. If properly prepared, the prawns should be dry and slightly shiny from the oil. This dish is prepared using a method called gan pian (dry-frying).

Jiao yan xia

Ji&ucirc;-h&icirc; ke is a traditional soup based on cuttlefish. This dish is prepared with cuttlefish cooked with geng, which is a type of Hakka soup thickened with starch, in this case usually cornstarch or potato starch. The cuttlefish is cut into thin strips or formed into balls coated with fish paste, and then cooked with the thick broth. Tangy and mildly sweet, the soup is typically flavored with rice wine and bonito flakes, and contains bamboo shoots, carrots, wood ear mushrooms, and chopped daikon. Once the cold weather season begins in Taiwan, bowls of this warming and thick soup become a common sight at night markets. The soup is usually served piping hot, laced with a dollop of black rice vinegar, and seasoned with white pepper and freshly chopped basil or coriander.