Seafood Dishes

Pwason sale or salted fish is a traditional dish on the Seychelles Islands dating back to the times when food preservation involved basic means such as pickling and salting. Freshly caught fish is preserved through salting and sun-drying, a process which lends the fish a strong, distinctive flavor. Salted fish is often used in a variety of Seychellois dishes, including chatinis (chutneys) and fish curries, as well as in a local delicacy known as rougail, which is a type of piquant tomato-onion sauce. The salted fish is sometimes fried and it is typically accompanied by rice and a side of papaya chutney. It is usually available at roadside fishermen&rsquo;s stalls, fish markets, but it can also be bought in some supermarkets.

Pwason sale

Rape con azafr&aacute;n is a traditional fish dish originating from Spain. The dish is usually made with a combination of monkfish (or hake), flour, onions, toasted and ground saffron, olive oil, salt, and pepper. The fish is seasoned with salt and pepper, dredged in flour, and fried in olive oil until golden on both sides. The onions are saut&eacute;ed in oil, mixed with saffron, and the mixture is then covered with water and simmered over low heat. The fish is placed back into the pan and cooked until the liquid has reduced and the onions are very moist. Once done, the fish is served warm and topped with the onion sauce.

Rape con azafrán

Croatia

Ra&scaron;tika s jeguljom is a traditional dish originating from Dalmatia. The dish is usually made with a combination of collard greens, eel, potatoes, hot paprika powder, olive oil, salt, and pepper. The salt, pepper, and paprika powder are placed into boiling water with the eel, collard greens, and potatoes. The dish is cooked for a bit more than a half an hour, and once done, ra&scaron;tika s jeguljom is traditionally served in an earthenware bowl as a main dish.

Raštika s jeguljom

Red conch chowder is a Caribbean dish that's especially popular in The Bahamas, Cayman Islands, and the Florida Keys. The conch is pounded with a hammer in order to make it tender, and it's then chopped and combined with onions, celery, green onions, hot peppers, tomatoes and tomato paste, potatoes, beans, and herbs and spices. The combination is boiled for a few hours until all the flavors blend together. This red-colored chowder is light and brothy when first prepared, but if it's left overnight and eaten the next day, its consistency slightly thickens due to the starches coming from the potatoes. Red conch chowder is always served hot, and it's recommended to add a few dashes of pepper sherry on top before serving.

Red Conch Chowder

Red snapper a la Santa Barbara is a traditional fish dish originating from Cuba. The dish consists of fried red snapper and a sauce that's served on the side. The ingredients used for the preparation of the dish include red snapper fillets, eggs, flour, shredded coconut, parsley, and oil. The fish is seasoned with salt, coated with flour, dipped in eggs, then rolled in a combination of shredded coconut and parsley before it's fried in hot oil until golden. Once done, the red snapper is served with a sauce consisting of onions, coconut milk, butter, white wine, flour, and annatto powder.

Red snapper a la Santa Barbara

Riba sa slaninom is a Croatian dish that is especially popular in the Virovitica area. It consists of trouts filled with slices of bacon, herbs and spices. The fish is baked in the oven, and during baking, it is regularly drizzled over with melted butter. It is recommended to serve the dish with dumplings on the side.

Riba sa slaninom

Riba u soli is a traditional dish originating from Dalmatia. It consists of fish that's baked in salt crust. The fish used for the dish is usually sea bass. The insides are brushed with olive oil, while a combination of coarse and fine-grain sea salt, whisked egg whites, water, and (optionally) cuttlefish ink are mixed into a thick mass. A baking dish is lined with parchment paper and half of the salt is placed on it. The fish is placed on the salt mixture and it's covered with the remaining salt, then pressed so that there are no holes. The dish is placed in a hot oven and baked for a bit more than half an hour. Once done, the salt crust is tapped with a small kitchen mallet and the fish is carefully taken out. The skin is removed and the fish is filleted, then drizzled with olive oil and served.

Riba u soli

Bulgaria

Ribena chorba is a traditional fish soup that is prepared with different kinds of fish or fish heads and chunks of vegetables cooked in a fish broth. Bulgarian fish soup is generally made with a variety of either freshwater or saltwater fish which are cooked in salted water, cut into pieces, and then simmered with chunks of vegetables, herbs, and spices in a fish broth. Typical vegetables include potatoes, carrots, onions, peppers, garlic, and tomatoes, while the selection of herbs includes tarragon, lovage, bay leaves, parsley, allspice, thyme, and dill. The soup is often enhanced with a roux of butter and paprika or a mixture of beaten eggs and sour milk. Chopped parsley and black pepper are usually sprinkled on top of the hot soup, and the soup is often drizzled with some lemon juice before serving. A glass of strong rakija and a slice of pitka (a type of Bulgarian bread) often accompany this soup. In Bulgaria, fish soup is traditionally prepared on holidays such as Nikulden.

Ribena chorba

Often cited as the national dish of Saint Vincent and the Grenadines, this filling combination of roasted breadfruit and fried jackfish is usually enjoyed as a filling lunch option. Traditionally, the whole breadfruit is roasted over an open fire until it is slightly charred from the outside, while its center remains soft and tender. The fish is usually marinated in lemon juice before it is dusted in flour and fried until crispy. The dish is typically accompanied by a sauce that incorporates onions, tomatoes, garlic, thyme, or other vegetables and herbs.

Roasted Breadfruit and Fried Jackfish

Spain

Rodaballo a la gallega is a traditional fish dish originating from Galicia. It's usually made with a combination of turbot, white wine, onions, carrots, leeks, potatoes, parsley, peppercorns, and salt. The fish and vegetables are boiled until tender, and the turbot is then cut lengthwise and arranged on a plate with the boiled vegetables. Just before serving, the dish is covered with a sauce consisting of garlic, olive oil, onions, bay leaves, piment&oacute;n, lemon juice, and salt.

Rodaballo a la gallega

In Denmark, fried plaice fillets are a restaurant staple as well as a common home cooked meal. They are usually breaded or lightly dusted with rye flour before they are pan-fried until golden and crispy. Fillets are often incorporated in the open-faced stjerneskud, a variety of sm&oslash;rrebr&oslash;d, but are also commonly enjoyed as the main course, usually accompanied by potatoes, Danish r&eacute;moulade, parsley sauce, salads, saut&eacute;ed vegetables, or lemon wedges.

Rødspættefilet

France

This traditional dish consists of pieces of cuttlefish doused in a flavorful tomato-based sauce that is usually enriched with onions, white wine, and garlic. The dish is usually finished off with the addition of aioli, which thickens the sauce and provides the typical velvety texture. Hailing from S&egrave;te, the dish was named rouille, meaning rust, referring to the distinctive red hue of the sauce. It is usually served over pasta or alongside rice or polenta, and if aioli is not mixed in the sauce, a dollop is traditionally placed on each serving of rouille.

Rouille de seiche

Japan

Rui-be is a traditional dish originating from the indigenous Ainu people of Hokkaido. The dish consists of seafood that's frozen, sliced just like sashimi, then served with water peppers, soy sauce, and wasabi. Ruibe is usually prepared with wild salmon, and in the past, fishermen left the fish to freeze in the snow, but they didn't wait until spring to enjoy it &ndash; they plaed the sliced pieces of fish in their mouth and let it melt &ndash; and ruibe was born. The word ruibe means melted food and it's said that it tastes like nothing else due to its texture that's both creamy and frozen.

Rui-be

Fried fish is a classic Polish dish that can be prepared with whole fish, single or butterfly fillets, or various cutlets. Any fish variety can be employed, and whichever cut is used, the fish is usually breaded or lightly dusted with flour, before it is pan-fried until golden. Fried fish is especially popular during Lent, but it is commonly eaten all year round. It is typically accompanied by boiled potatoes, fries, or salads, and is occasionally served drizzled with lemon juice.

Ryba smażona

Ryb&iacute; pol&eacute;vka is a traditional fish soup that is enjoyed as a part of the festive Christmas Eve dinner. It is typically prepared with carp, various root vegetables, and different spices, but some versions also use white wine, cream, or fish roe. This hearty fish soup is usually cooked with carp&rsquo;s head, bones, and innards, while the body is fried and enjoyed as the main course. A staple in every Czech household, ryb&iacute; pol&eacute;vka is often garnished with a hefty amount of fresh parsley, and it is recommended to serve it hot.

Rybí polévka

Saba misoni is a traditional fish dish originating from Japan. The dish is usually made with a combination of mackerel fillets, sake, soy sauce, mirin, miso, and sugar. The fillets are cooked in a pan with sugar, soy sauce, water, sake, and mirin. The sauce is occasionally spooned over the fish, and some of it is blended with the miso. The mixture is poured back into the pan and the sauce is reduced as the dish cooks over low heat. Once done, the mackerel is topped with the sauce and served on plates. If desired, saba misoni can be garnished with thin matchsticks of ginger and leek.

Saba misoni

Saengseonjeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of white fish fillets, flour, eggs, salt, and oil. White fish such as pollock, sea bream, or grey mullet is filleted, seasoned with salt, and then coated with flour and dipped in beaten eggs. The fish is pan-fried in oil on both sides until golden brown, and it's then served hot with a dipping sauce on the side. Traditionally, Saengseonjeon was prepared during special holidays such as New Year or Chu-seok (Korean thanksgiving), but nowadays it's more commonly found in restaurants throughout the year.

Saengseonjeon

Saewoo bokum is a traditional dish originating from South Korea. The dish is usually made with a combination of shrimps, green beans, vegetable oil, sesame oil, soy sauce, onions, sugar, and toasted sesame seeds. The onions, shrimps, and green beans are saut&eacute;ed in both types of oil. The soy sauce, sugar, and sesame seeds are then added to the pan. The pan is covered and the dish is simmered over low heat until the green beans are tender but not overcooked. Once done, saewoo bokum is traditionally served with steamed or cooked rice on the side.

Saewoo bokum

Salm&oacute;n en sidra is a traditional fish dish originating from Spain, and it&rsquo;s especially popular in Asturias. The dish is usually made with a combination of salmon fillets, flour, salt, olive oil, and hard apple cider. The salmon fillets are seasoned with salt, dredged in flour, and seared on both sides in olive oil. Cider is poured over the fillets, and the pan is transferred to the oven. The dish is baked until the fillets are opaque. Once removed from the oven, the fish is basted with cider and served with boiled potatoes. The rest of the cider is reduced in the pan, and the sauce is then spooned over the fillets.

Salmón en sidra

Saltfish with cabbage is a traditional dish hailing from Jamaica. The dish consists of steamed cabbage, flaked saltfish, herbs, and spices. The list of ingredients usually includes salt cod, white or green cabbage, carrots, scallions, garlic, onions, tomatoes, bell peppers, thyme, red chili flakes, and oil. All of the ingredients are saut&eacute;ed and steamed until everything is tender. The dish is served hot, for breakfast, lunch, or dinner, and it's usually accompanied by boiled dumplings or ground provisions such as yam, pumpkin, and green banana.