Seafood Dishes

Italy

Spigola alla pitarillara is a traditional fish dish originating from Molise. The dish is usually made with a combination of sea bass slices, garlic, tomatoes, olive oil, basil, bell peppers, parsley, and salt. The garlic, tomatoes, basil, peppers, and parsley are cooked in olive oil and seasoned with salt. Once the tomatoes become tender and cooked down, the sea bass slices are added to the pan. The mixture is stirred, the pan is covered, and the dish is then simmered for about fifteen minutes before it's served hot.

Spigola alla pitarillara

Spigola in agrodolce is a traditional fish dish. The dish is usually made with a combination of sea bass, onions, olive oil, bacon, sugar, butter, flour, salt, pepper, and lemon juice. The fish is cut into slices, seasoned, and bronwed on both sides with onions and bacon that have been saut&eacute;ed in olive oil. Sugar, flour, butter, and lemon juice are cooked into a sauce that should be slightly thick. The sauce is poured over the fish and it's simmered for a few more minutes before serving. This dish can also be made with other fish, if desired.

Spigola in agrodolce

Croatia

Srdele na gradele is a traditional dish originating from Dalmatia. It's made by grilling fresh sardines over an open flame on a metal grate called gradele. The sardines should be as fresh as possible. They're simply drizzled with olive oil and seasoned with salt. After a few minutes of grilling on each side, the sardines are drizzled with a mixture of olive oil, chopped parsley, and garlic. Lemon juice, rosemary, and white pepper are all welcome additions that provide extra flavor to the sardines. All along the Dalmatian coast, this dish is usually accompanied by boiled potatoes, chard, or grilled vegetables.

Srdele na gradele

Sri Lanka

This famous Sri Lankan curry is made with a combination of crab meat, lime juice, milk or coconut milk, curry leaves, grated coconut, ginger, shallots, garlic, cinnamon, turmeric, fenugreek seeds, and red chili peppers. The curry is cooked until the crabs are fully cooked and the gravy develops a thick consistency. It is recommended to serve this dish hot with rice and Indian flatbreads on the side.

Sri Lankan Crab Curry

Germany

Steckerlfisch (from steckerl, meaning a small pole or a stick in Bavarian) is a staple fish specialty in beer gardens and at folk fests and fairs throughout Germany, especially in the regions of Bavaria and Franconia. It consists of a whole fish that&rsquo;s been gutted and cleaned, then threaded on a stick and grilled over hot embers. Although early versions typically used freshwater white fish and trout, the selection of fish expanded with time, and it nowadays includes saltwater fish too, with mackerel as the most prominent choice. The fish is typically either marinated or dusted with seasoned flour before cooking and once done, it is usually served in paper. This specialty is generally enjoyed with just a squeeze of fresh lemon juice, although it may sometimes be served brushed with olive oil and stuffed with thin lemon slices. When served on a plate, the grilled fish is typically accompanied by a fresh Bavarian pretzel or bretzen as it is called in Bavaria, and lemon wedges on the side. Considered the ultimate beer snack, steckerlfisch is the perfect accompaniment to a cold lager beer such as the German Augustiner. This fish dish is also a beloved specialty in Austria, and since it is a quintessential food item (and a firm favorite) at Oktoberfest, it is also commonly known as Oktoberfest fish on a stick.

Steckerlfisch

Fried pickled herring is a Danish classic that is characterized by its tender texture and mild acidity. Herring fillets are dusted with breadcrumbs or flour, shortly fried until crispy, then submerged in a lightly sweetened brine that is often spiced and enriched with vegetables. Pickled herring is a Danish staple that is typically served as a topping on traditional open-faced sm&oslash;rrebr&oslash;d sandwiches, but it is also commonly enjoyed as a starter or a part of the buffet-style meal service and holiday feasts.

Stegte sild

Stegt r&oslash;dsp&aelig;tte is a traditional fish dish consisting of pan-fried plaice. The dish is usually made with a combination of plaice, rye flour, olive oil, butter, lemon, parsley, salt, pepper, and new potatoes. The fish is patted dry, seasoned with salt and pepper, and coated with rye flour. It is then fried in a pan in a mixture of olive oil and butter on both sides until fully cooked. In another pan, butter is cooked with lemon slices and parsley. The fish is served on a plate and it&rsquo;s topped with butter, lemon, and parsley. Boiled new potatoes make a classic accompaniment to this fish dish.

Stegt rødspætte

Stekt fisk is a traditional fish specialty that is made by braising seasoned and floured fish fillets in melted butter. Although it usually features smaller fish varieties, this dish can be prepared with various types of fish. With a slightly crispy crust on the outside, the tender pieces of fish are typically drizzled with the braising sauce before serving, and they are usually paired with some creamed peas or creamed carrots and boiled potatoes on the side.

Stekt fisk

Stekt str&ouml;mming or fried herring is a hearty Swedish specialty consisting of herring fillets that are seasoned with salt, white pepper, and fresh dill, coated with flour and breadcrumbs, then fried in butter until crisp and golden brown on the outside. There are many ways to eat and serve these delicious fish fillets, but usually, they are accompanied by mashed potatoes, lingonberries or lingonberry jam, red onions, or pickled cucumbers. Another way to consume fried herrings is by topping them with a mixture of vinegar, sugar, allspice, and chopped red onions, which is also used in another Swedish fish dish known as inlagd sill (pickled herring). In Sweden, freshly fried herrings placed on top of a buttered crispbread or Swedish kn&auml;ckerbr&ouml;d are sold as a popular street food item. Other delicious variations of this dish include herring roll (str&ouml;mmingsrulle) and herring burger (str&ouml;mmingsburgar).

Stekt strӧmming

Saltfish&mdash;the Caribbean term used for dry codfish&mdash;is the main ingredient in this classic dish from Saint Kitts and Nevis. The fish is soaked and boiled before it is slowly simmered with onions, garlic, and tomatoes. Other elements of the dish include plantains that are coated in chili peppers and shortly fried, as well as boiled dumplings made from flour and grated coconut. The final part of the dish is the sliced breadfruit that is saut&eacute;ed together with onions, garlic, thyme, parsley, and red peppers. All the elements are prepared separately and are then served as a whole dish. For a long time, goat water stew was considered as the national dish of Saint Kitts and Nevis, but the competition was held to find a better and more modern representative. Invented by Jacqueline Ryan, stewed saltfish with spicy plantains, coconut dumplings, and seasoned breadfruit was proclaimed as the winner and is now regarded as the national dish of the country and the perfect embodiment of local ingredients and techniques.

Stewed Saltfish with Spicy Plantains, Coconut Dumplings and Seasoned Breadfruit

Stocco alla Mammolese is a hearty stew made with rehydrated stockfish, potatoes, tomatoes, onions, olives, and dried peppers, simmered together to create a deeply flavorful dish. Stocco di Mammola, the main ingredient in the dish, is not only prized for its culinary appeal but also for its nutritional benefits. It is low in fat, high in protein, and rich in vitamins and minerals, offering a highly digestible, energy-dense meal. The dish is prepared in a terracotta pan; some recipes will also call for adding capers. The finished dish can be sprinkled with thyme and is served with bread.

Stocco alla mammolese

Stocco arrostito (or roasted stockfish) is a traditional Calabrian dish featuring stockfish, which is air-dried cod, prepared by roasting it over an open flame or grill. This method of cooking imparts a smoky, charred flavor that enhances the natural taste of the fish while maintaining its tender texture. The preparation typically involves soaking the stockfish for several days to rehydrate it, then seasoning it with olive oil, garlic, oregano, and lemon before roasting. The roasting process is straightforward, with the fish being cooked until the exterior is slightly crispy and the inside remains moist and flaky. As it grills, the fish is basted with the olive oil and salmoriglio (a mix of garlic, lemon juice, olive oil, and oregano) using a rosemary sprig. When done, the fish is glazed with some salmoriglio and topped with finely chopped pepperoncino. Stocco arrostito is often served as a main dish.

Stocco arrostito

Stocco e fagioli is a traditional Calabrian stew made with stockfish (air-dried cod) and beans, typically cannellini or white beans, creating a hearty and flavorful dish. The stockfish is rehydrated over several days before being cut into pieces and cooked with tender beans, onion, tomatoes, and pepperoncino peppers. High-quality extra virgin olive oil is essential to enhance the dish&rsquo;s flavors, which are brought together through slow simmering until the stew becomes thick and aromatic. It is typically served with crusty bread or toasted bruschetta, making it a comforting main course, especially in the colder months. Rooted in Calabria&rsquo;s resourceful culinary traditions, stocco e fagioli combines preserved fish with local staples to create a nutritious and satisfying meal. This dish is not only a testament to the region&rsquo;s rich culinary heritage but also a celebration of simple, bold flavors crafted from fresh, high-quality ingredients.

Stocco e fagioli

United States

Stone crab claws are a popular seafood dish, particularly in areas where stone crabs are native, such as Florida in the United States. Stone crabs are unique in that they are often harvested for their claws alone, while the rest of the crab is returned to the ocean alive. Since stone crabs can regenerate their claws, this practice is more sustainable. The claws are large and contain a good amount of meat, which is sweet, tender, and considered a delicacy. Once the claws are harvested, they're usually cooked right away to preserve their freshness. The claws are typically boiled for a few minutes until thoroughly cooked, and after cooking, the claws are chilled. Letting the claws cool after cooking helps to firm up the meat and makes it easier to remove from the shell. The claws are often served pre-cracked to make it easier for diners to access the meat. They're typically served with a side of mustard sauce for dipping, though other sauces like cocktail sauce or melted butter can also be used. It's worth noting that stone crab season runs from October 15 to May 15, and fresh stone crab claws are often a featured item in seafood restaurants during this period.

Stone crab claws

A regional specialty hailing from New England, stuffed clam is usually made with a mixture of clam meat, onions, garlic, breadcrumbs or crumbled crackers, butter, and parsley. This mixture is stuffed into clam shells before being baked. Other typical ingredients include red and green peppers, celery, lemon juice, paprika, red pepper, and cayenne pepper. Often referred to as stuffies, the dish is typically made with the meat of large clams such as quahogs or cherrystone clams, and it can also be enhanced with grated parmesan cheese. Some variations of the dish call for a chunkier or smoother filling, while others use a variety of additions in the mixture, such as crispy bacon strips or lingucia, a type of Portuguese sausage. While the dish is usually consumed as an appetizer, it can also be served as a main meal for lunch or dinner, when it is accompanied by other foods. Stuffed clams are a typical treat at festive occasions and can be commonly found throughout New England&rsquo;s coast.

Stuffed Clam

Australia

This New Caledonian specialty is made with cooked and shelled New Caledonian prawns that are wrapped in fresh salmon fillets. After assembling the prawns with salmon, they are lightly saut&eacute;ed in hot olive oil before being combined with finely chopped garlic, shallots, and basil leaves on top. The dish is typically accompanied by steamed white rice or fresh pasta on the side.

Stuffed Rolled Prawns with Salmon

Sua i'a is a flavorful Samoan fish soup prepared with any medium to firm-textured fish such as snapper, yellowtail, or sea bass, together with the skin and bones. In addition to the fish, the soup is prepared with thinly sliced onions, water, salt, and coconut milk. Once it has been properly done, it is recommended to garnish the dish with chopped spring onions on top.

Sua i'a

Sudado de pescado is a traditional dish that translates to "fish stew" or "steamed fish", characterized by its flavorful broth, made primarily with tomatoes, onions, peppers, garlic, and various spices. The fish, usually a white-fleshed variety, is gently simmered in this broth until it's tender and infused with the rich flavors of the stew. Accompaniments often include yucca (cassava) or potatoes, and the dish is typically seasoned with Peruvian ingredients such as aj&iacute; (a type of chili pepper) and cilantro. It's served with rice on the side to soak up the savory broth.

Sudado de pescado

Bolivia

Sudado de surub&iacute; is a traditional dish originating from the department of Pando. The dish is usually made with a combination of surub&iacute; fish pieces, onions, tomatoes, carrots, bell peppers, garlic, flour, white wine, lemon juice, olive oil, salt, and black pepper. The fish is seasoned with salt and pepper, rolled in flour, and fried in olive oil. It&rsquo;s then removed from the pan, and the onions, garlic, carrots, and bell peppers are saut&eacute;ed in the same oil. Next, white wine, lemon juice, and seasonings are added to the mixture and simmered. Once the alcohol evaporates, the fish pieces are placed back into the pan and topped with tomato slices. The dish is cooked over low heat for a few minutes, and it&rsquo;s then served with potatoes and rice on the side. If desired, use additional ingredients such as coriander, vinegar, and oregano for extra flavor.

Sudado de surubí

&Scaron;ufigane lignje is a traditional dish originating from Dalmatia. The dish is made with a combination of squid, olive oil, salt, pepper, parsley, and garlic. The squid are fried in olive oil, seasoned with salt and pepper, and sprinkled with garlic and parsley. The pan is covered and the dish is saut&eacute;ed over medium heat. Once done, the saut&eacute;ed squid is ready to be served. If desired, capers and olives can also be added to the pan for extra flavor. It's recommended to serve the dish with boiled and saut&eacute;ed potatoes on the side.