Seafood Dishes

Russia

Sugudai is a Russian fish dish that originates from Siberia. It consists of pieces of raw fish such as muksun, cisco, or nelma that are cut into larger chunks and are then seasoned and topped with spring onions, lemon juice, butter, or optionally vinegar, basil, dill, as well as various sauces. In its original form, sugudai was a simple meal that only combined locally available raw fish and onions. Nowadays, this classic Siberian dish is gaining more popularity, and it is slowly becoming a staple in Russian fish bars.

Sugudai

France

Suppions farcis is a traditional dish originating from Provence and consists of stuffed squid. The dish is usually made with a combination of squid, garlic, parsley, tomatoes, bell peppers, breadcrumbs, white wine, olive oil, and seasonings. The squid is cleaned and the tentacles are chopped and mixed with garlic, tomatoes, bell peppers, parsley, and breadcrumbs. The mixture is seasoned with salt and pepper and drizzled with olive oil before it's stuffed into the squid and closed with toothpicks. The stuffed squid is placed in a greased ovenproof pan, white wine is poured over it, and the dish is baked uncovered until the squid is fully cooked. Once done, suppions farcis is served with crusty bread on the side for mopping up the juices.

Suppions farcis

Sursild is a Norwegian pickled fish delicacy that is traditionally consumed during the winter holiday season, particularly on Christmas. The dish is usually made by combining slices of salted herring, onion slices, and a variety of spices such as allspice, black peppercorns, and mustard seeds in a jar, which is then filled with a boiled vinegar-based mixture. A common breakfast meal, the pickled fish is usually consumed with slices of fresh bread, smeared with butter, and topped with onion slices, or with a side of boiled potatoes as a part of a large dinner. In Norway, jars of pre-made pickled herrings are also sold in numerous supermarkets in the country.

Sursild

Mexico

Taco de camaron is a variety of taco filled with shrimps and various other ingredients such as tomatoes, onions, coriander, mayonnaise, or pico de gallo. Shrimp tacos originate from Baja California, and are often served with lime or lemon wedges on the side. It is recommended to pair the dish with a cold beer on the side.

Tacos de camarones

Tacos de pescado or fish tacos have origins in the Mexican region of Baja California. These corn flour tacos are filled with fried or grilled pieces of fish, vegetables such as cabbage or lettuce, and a topping of either sour cream or mayonnaise. The dish is also popular in the United States, especially in California, where it can be found at numerous street carts, served with cabbage and coleslaw.

Tacos de pescado

Tacos gobernador (lit. governor's tacos) are Mexican tacos named after a Sinaloan governor. In order to prepare the dish, warm tortillas are filled with a combination of shrimps, grated cheese, coriander, onions, and tomatoes. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat. When served, tacos gobernador are often accompanied by lime wedges and hot chili sauce. Apart from Sinaloa, these tacos are also quite popular in Baja California.

Tacos gobernador

North Korea

Taedong River grey mullet soup is a traditional clear soup that features pieces of flathead grey mullet. To make the soup, the cleaned fish (with skin intact) are cut into small pieces and salted before being boiled in water seasoned with black pepper and soy sauce. Once done, the clear broth with chunks of fish can be seasoned with additional salt and soy sauce, depending on individual preferences. The soup is then poured into serving bowls and sprinkled with chopped scallions or cilantro on top, and it is typically enjoyed while still hot, with various accompaniments such as garlic, peppers, tofu, or red bean paste. Flathead grey mullet was once abundant in the waters of the Taedong River, which flows through the country&rsquo;s capital, Pyongyang, where this simple dish has been a part of the traditional local cuisine.

Taedong River Grey Mullet Soup

Iran

Tah andaz is a traditional dish that&rsquo;s popular in the south of the country and the province of Bushehr. The dish is usually made with a combination of fish (such as shurideh), rice, onions, garlic, coriander, fenugreek, dill, tamarind, black-eyed peas, salt, pepper, turmeric, and flour. The fish is cleaned, washed, and a cut is made lengthwise so that it can be stuffed. The beans are cooked, mixed with roasted onions and garlic, chopped vegetables, tamarind, and spices. The mixture is stuffed into the fish, and the incision is sewn with a thread. The stuffed fish is rolled in a mixture of flour and turmeric, and it&rsquo;s then placed in an oiled baking dish and baked in the oven until fully cooked. The rice is cooked, mixed with dill, and it&rsquo;s then served on top of the fish.

Tah andaz

Japan

The small, round takoyaki are one of the most famous Japanese snacks, made with a simple egg batter that is enriched with diced octopus pieces. These tiny balls get their signature shape from the traditional iron pan in which they are grilled. The pan is filled with small round molds in which the batter is poured and swirled until the traditional round shape has been developed. The creamy egg mix consists of wheat flour, soy sauce, and dashi stock, and after it has been poured into the sizzling molds it is topped with tender octopus pieces. Sliced scallions, pickled ginger, crispy fried tenkasu pieces, and dried fish flakes are often incorporated to elevate the flavors of the dish. Takoyaki is believed to have originated in Osaka in 1935, and the invention of this Japanese classic is usually linked to Endo Tomekichi, a street vendor who used to sell chobayaki pancakes which were baked in similar molds. He added boiled octopus and other flavorings to create what would become one of the favorite Japanese snacks. Although octopus is the traditional complement to takoyaki, homemade varieties can include many different ingredients. Takoyaki can be found everywhere in Japan: at numerous food courts, stores, bought from street vendors, or served in specialized takoyaki restaurants. They are always served hot and are usually sold in packs of eight or twelve pieces. Traditionally, each serving is topped with a thick takoyaki sauce (similar to Worcestershire sauce), Japanese mayonnaise, a sprinkle of dried seaweed, and a layer of smoky fish flakes.

Takoyaki

Tambaqui na brasa is a fish dish consisting of a whole tambaqui fish that's covered inside and out with a marinade typically made with olive oil, salt, pepper, various herbs, garlic, and lime slices, but that will differ from recipe to recipe. The fish is then grilled until it catches color and is cooked through. Rice, rice and beans, tucupi sauce, and lemon slices usually accompany the dish.

Tambaqui na brasa

Tapado de pescado is a flavorful Honduran specialty soup featuring ingredients such as white fish (snapper, haddock, bass), coconut milk, plantains, yucca, squash, yams, onions, and seasonings. The soup has a slightly sweet flavor due to the usage of coconut milk, and a creamy texture due to the richness of various vegetables. Tapado de pescado is so popular that the indigenous Hondurans known as Garifunas usually sell it to tourists on local beaches.

Tapado de pescado

Tapou is a creamy fish-based stew originating from Belize. Apart from the fish, the soup can contain a wide range of ingredients such as coconut oil, garlic, onions, bell peppers, ginger, tomatoes, coconut milk, achiote paste, orange juice, lime juice, green bananas, cassava, potatoes, plantain, shrimps, cilantro, and various spices. The fish is typically dredged in flour and fried until crisp, then combined with the stew. It is recommended to serve tapou with rice, Marie Sharp's hot sauce, and lime wedges on the side.

Tapou

Australia

Te inai or fried parrotfish is a typical dish of the Kiribati islands prepared with a vibrant reef fish known as inai in Kiribati. This exotic fish is usually prepared whole - it is first marinated in a mixture of garlic, lemon juice, and seasonings, and then fried in hot oil until crispy. Fried parrotfish is typically consumed with a fresh salad and mashed pumpkin pur&eacute;e on the side.

Te inai

Tevzis buglama is a traditional stew originating from Georgia. This type of buglama stew is made with salmon, onions, oil, lemon, tomatoes, bay leaves, coriander, salt, and pepper. A deep saucepan is layered with oil, seasoned pieces of salmon, coriander, onions, lemon slices, and bay leaves. Oil is drizzled over the layered ingredients, and it's topped with sliced tomatoes. Another layer of oil goes on top along with salt and pepper, and the pot is then covered and simmered until the fish is fully cooked and tevzis buglama is ready to be enjoyed.

Tevzis buglama

Thon Basquaise is a traditional dish originating from the Pays Basque. It's made with a combination of tuna steaks, olive oil, onions, garlic, tomatoes, and red bell peppers. The steaks are seasoned with salt and pepper, then fried and topped with the saut&eacute;ed vegetables. The combination is simmered for a few minutes before serving. It's recommended to serve thon basquaise with white rice and a fresh salad on the side.

Thon basquaise

Spain

Tigres (lit. tigers) is an authentic dish from Bilbao, its name derived from the fiery flavor of these stuffed mussels. In Galicia, the dish is known as mejillones rellenos. The dish is typically served as a tapa, consisting of mussels stuffed with a combination of onions and flour cooked in wine. Tigres are then dipped in eggs, covered in breadcrumbs, and fried in hot oil. The mussels are often served with a spicy sauce based on anchovies and tomatoes. In Bilbao's tapa bars, one can often see people discarding the empty mussel shells on the floor, which seems to be standard practice and the most authentic way to consume these seafood delicacies.

Tigres

Peru

Timbuche is a Peruvian soup originating from the Amazon basin. The name of the soup is a Quechua word meaning boiled. Timbuche has many variations, so it can be a simple broth with just a few fish bones, garlic, and herbs, but it can also contain whole fish, shellfish, and a variety of root vegetables. One of the most popular versions is made with onions, garlic, chili peppers, olive oil, potatoes, cilantro, parsley, fish, mussels, and shrimp. The soup can be served without any garnishes or with a drizzle of chili oil on top.

Timbuche

Falafel is a beloved and ubiquitous staple of Middle Eastern cuisine, a crispy, golden-brown deep-fried ball or patty that represents a perfect harmony of texture and spice. While its exact origins are a subject of passionate debate throughout the Levant and Egypt, most culinary historians believe it originated in Egypt, where Coptic Christians developed it as a meat-free alternative during Lent. In Egypt, the original version (known as 'ta'ameya') is made exclusively from dried fava beans. As the dish spread across the Levant—into Lebanon, Syria, Jordan, and Israel—chickpeas became the primary ingredient, either on their own or in a blend with fava beans. Today, Falafel has transcended its regional roots to become one of the most popular and recognized vegetarian dishes in the world, celebrated as a healthy, flavorful, and incredibly satisfying street food.

The secret to a world-class falafel lies in the process of preparing the base. Crucially, the pulses—whether chickpeas or fava beans—must be dried and soaked for many hours, never canned. Using canned beans results in a mushy texture that fails to hold its shape during frying. The soaked beans are then ground to a coarse, meal-like consistency and mixed with a vibrant 'green' garden of aromatics, including plenty of fresh flat-leaf parsley, cilantro (coriander), and often green onions or leeks. This is seasoned with a warm, aromatic blend of spices: ground cumin and coriander provide the core earthy notes, while garlic, salt, and often a pinch of cayenne pepper or red chili flakes add depth and a subtle heat. Just before frying, a touch of baking soda or baking powder is often added to the mixture to ensure the final product is light and airy on the inside, providing a perfect contrast to the exceptionally crunchy, dark-golden exterior.

Falafel is almost always served as part of a larger, vibrant meal. The most iconic way to enjoy it is as a sandwich, where several freshly fried falafel balls are tucked into a warm, fluffy pita bread alongside a colorful array of salads and sauces. The essential condiment is 'tahini'—a creamy, nutty sauce made from ground sesame seeds, lemon juice, and garlic—which adds a rich, lubricating element to the crispy balls. To this, one might add chopped Israeli salad (cucumbers and tomatoes), sharp pickled vegetables (turksu), a dollop of creamy hummus, or even 'amba'—a tangy fermented mango sauce that is particularly popular in Iraqi-influenced versions. Each bite of a falafel sandwich is a multi-dimensional experience, offering a sequence of hot and cold, crunchy and creamy, and spicy and tangy flavors.

Beyond the pita, Falafel is an essential component of a traditional Middle Eastern 'mezze' platter, served alongside other small dishes like tabbouleh, baba ghanoush, and muhammara. When it comes to drink pairings, the savory and herbal notes of falafel pair beautifully with a glass of chilled, tart lemonade infused with fresh mint (limonana). For something more traditional, 'ayran'—a salted, cold yogurt drink—provides a perfect cooling counterpoint to the spices and the richness of the fried oil. To experience falafel at its most authentic, one should visit a bustling market in Cairo, a historic shop in the old city of Jerusalem, or a celebrated Lebanese eatery in London or New York. Despite its humble ingredients, falafel remains a gastronomic masterpiece that unites people across cultures through the simple, universal joy of a perfectly fried, aromatic bite.

Falafel

Italy

Tonno alla genovese is a traditional dish originating from Genoa. The dish is usually made with a combination of tuna steaks, onions, garlic, white wine, wild mushrooms, cherry tomatoes, olive oil, parsley, salt, and pepper. The tuna is marinated in a mixture of onions, garlic, parsley, olive oil, black pepper, and wine. The cherry tomatoes on the vine are drizzled with olive oil, sprinkled with salt, and baked for a few minutes. The mushrooms are sliced and saut&eacute;ed in olive oil, seasoned with salt and pepper, and the tuna steaks are then placed in the pan with white wine and cooked on both sides. They're seasoned with salt and pepper, sprinkled with parsley, and the dish is served with roasted cherry tomatoes. If desired, serve tonno alla genovese with a few lemon wedges on the side.

Tonno alla genovese

Tonno alla ghiotta is a traditional dish originating from Sicily. The dish is usually made with a combination of tuna steaks, onions, garlic, tomatoes, celery, olives, capers, parsley, oregano, olive oil, red wine vinegar, salt, and pepper. The steaks are seasoned with salt and pepper and cooked in olive oil on both sides. The tuna is removed and the celery, onions, and garlic are saut&eacute;ed in the same oil until soft. The tomatoes, capers, olives, herbs, and water are added to the pan and the dish is simmered over low heat. The tomatoes are lightly mashed and the vinegar is added to the pan. The mixture is seasoned with salt and pepper, and the steaks are returned to the pan and cooked for a few more minutes before the dish is ready to be enjoyed.