Seafood Dishes

Italy

Tonno alla stemperata is a traditional dish originating from Sicily. The dish is usually made with a combination of tuna steaks, sultanas, garlic, celery, olive oil, olives, capers, and white wine vinegar. The sultanas are steeped in boiling water until plump and tender. The tuna steaks are seasoned with salt and pepper, fried in olive oil on both sides, and then removed from the pan. The celery and garlic are saut&eacute;ed in the same oil and mixed with the capers, olives, and sultanas. The steaks are returned to the pan and the mixture is spooned over them. White wine vinegar is added to the pan, and everything is simmered for a few more minutes before the dish is ready to be enjoyed. Tonno alla stemperata can be served warm or cold. It's important not to overcook the steaks as they will dry out and lose the texture and flavor.

Tonno alla stemperata

Totani e patate is a traditional dish originating from the Amalfi coast. It's made with totani (red squid) and potatoes. The squids are cut into strips, then saut&eacute;ed with onions and garlic in olive oil. The potatoes are fried in the same pan, seasoned with salt and chili. The most popular recipes come from Positano and Praiano, and the only difference is that the squids are cooked with tomato sauce in Positano.

Totani e patate

Red mullets&mdash;or triglie in Italian&mdash;have been a prized delicacy since Roman times, but it wasn&rsquo;t until the 16th century that this preparation with tomato sauce became common in coastal Tuscany. In fact, the dish has its roots in an old Sephardic recipe called triglie alla mosaica, as it was Iberian Jews who introduced tomatoes to Livorno&rsquo;s cuisine. Also, thanks to a hefty amount of garlic in the recipe, this simple dish can be quite spicy and vigorous. Triglie alla Livornese are served drizzled with olive oil, scattered with chopped parsley, and traditionally sided with some crusty Tuscan bread.

Triglie alla Livornese

Trondro gasy is a traditional fish dish originating from the highlands of Madagascar. The dish is usually made with a combination of onions, oil, tomatoes, garlic, salt, pepper, curry powder, watercress, and pieces of tilapia fish. The fish is added to the sauce, and some water is added to the pan in order for the dish to simmer until everything is fully cooked and the liquid has evaporated. Once done, trondro gasy is served hot over white rice.

Trondro gasy

Trota in bianco is a traditional fish dish originating from Umbria. The dish is usually made with a combination of cleaned trout, parsley, garlic, lemon juice, olive oil, salt, and black pepper. The trout is placed into a pan and covered with salted water, then simmered until cooked. The garlic and parsley are mashed into a paste which is then spooned over the cooked trout. The fish is drizzled with lemon juice and olive oil and seasoned with salt and pepper before it's served.

Trota in bianco

Trota in cartoccio is a traditional dish originating from Umbria. The dish is usually made with a combination of trout, garlic, rosemary, oregano, olive oil, salt, pepper, and thinly sliced lemon. The parchment paper is cut into the shape of a heart and it's brushed with olive oil. A trout fillet is arranged on the parchment paper, seasoned with salt and pepper, and then topped with garlic, rosemary sprigs, oregano, lemon slices, and a drizzle of olive oil. The parchment paper is folded over the fillet and sealed to make a pouch that's brushed with oil and baked in the oven. Once done, individual pouched are served to each diner and the paper is cut open with a sharp knife before the dish is enjoyed.

Trota in cartoccio

Trotelle al vino rosso is a traditional fish dish originating from Piedmont. The dish is usually made with a combination of small trout, onions or shallots, fish stock, butter, flour, anchovies, olive oil, celery leaves, red wine, bouquet garni spices, salt, and pepper. The small trout are layered in an ovenproof dish, seasoned with salt and pepper, and baked. The shallots and celery leaves are saut&eacute;ed in olive oil until soft, and the wine, fish stock, and bouquet garni spices are then added to the pot. When the mixture boils, it's poured over the fish, and the dish is cooked in the oven for a bit more. The trout is removed and the remaining liquid is mixed with a combination of blended butter, flour, and anchovy paste. The sauce is then spooned over the fish and the dish is ready to be enjoyed.

Trotelle al vino rosso

United States

A gastronomic delight of French Creole cuisine, trout amandine is a simple dish that pairs pan-fried trout with a delicious, buttery, and nutty sauce consisting of brown butter (beurre noisette), almonds, lemon juice, and parsley. Considered a variation on trout meuni&egrave;re, which in turn is itself a variation on the French classic sole meuni&egrave;re, trout amandine also makes use of meuni&egrave;re (meaning miller&rsquo;s wife in French), a method of cooking that calls for coating food in flour before saut&eacute;ing it in brown butter with lemon juice and herbs. In this case, the sauce is enhanced with the addition of browned almonds, hence the name trout amandine, from the French culinary term amandine, which refers to a specialty that&rsquo;s been garnished or prepared with almonds. Also known as trout almondine (almondine being the preferred American spelling), this delicacy is a quintessential and one of the most beloved seafood delicacies in New Orleans. The dish is most commonly prepared with skinless speckled trout (spotted sea trout) fillets instead of whole fish, as is usually the case in traditional French cooking. Trout amandine is typically enjoyed as an entr&eacute;e in New Orleans&rsquo; restaurants, and it is usually accompanied by buttered new potatoes, steamed french green beans, and lemon wedges.

Trout Amandine

Trucha a la parrilla is a fish dish consisting of trout fillets covered in a marinade of lemon juice, chopped parsley, cumin, garlic, salt, and pepper. The trout is then grilled on a parrilla over low heat, until it becomes crispy, and it should then be consumed immediately. Saut&eacute;ed potatoes or cooked rice are usually used as accompaniments to this dish.

Trucha a la parrilla

Spain

Truchas a la Navarra is a traditional fish dish originating from Navarre. The dish is made with a combination of trout, jam&oacute;n serrano, flour, lemon, parsley, olive oil, and salt. The trout is seasoned with salt, dredged in flour, and fried in olive oil until golden and just cooked through. It is then stuffed with saut&eacute;ed jam&oacute;n serrano pieces and lemon juice is squeezed over the fish. Before serving, this Navarra-style trout is typically dusted with chopped jam&oacute;n and parsley.

Truchas a la Navarra

France

Truite au bleu is an unusual and nearly forgotten French dish in which a trout becomes blue-colored before being poached. The trout needs to be as fresh as possible &ndash; it is first stunned (usually by hitting it on the head), then gutted, and left to soak for a short while in vinegar &ndash; the process will turn the natural exterior mucus of the fish blue. The fish is then poached in court-bouillon and served with boiled potatoes, parsley, lemon wedges, and melted butter. The origins of this dish are often disputed &ndash; the regions of Alsace, Dauphin&eacute;, and Jura all claim ownership regarding the method of preparation, James Beard traces the dish back to the French Alps and Switzerland, while Escoffier says that it was popular in Germany at the end of the 19th century. Regardless of the origins, truite au bleu is a rarely-seen delicacy that must be tried at least once in a lifetime &ndash; after all, M.F.K. Fisher wrote that it was the best fish she had ever tasted.

Truite au bleu

Truta de rio &agrave; Andorrana is a traditional dish featuring river trout, a common fish in the high mountain rivers of Andorra. The dish includes river trout seasoned with salt and pepper, floured, and fried in lard or olive oil. The key ingredient is fatty ham, which is fried separately and placed on top of the trout, adding a rich, flavorful touch. The trout is then drizzled with the cooking fat and served, often paired with Andorran wine. This simple and light dish is ideal for summer meals.

Truta de rio à Andorrana

Tsatsa is a traditional snack, particularly popular along the Black Sea coast, of small fried fish, usually sprats, that are cleaned and then lightly coated in flour or cornmeal, which gives them a crispy texture when fried. The fish are deep-fried until golden brown and crispy, making them easy to eat whole, including the bones and heads. The texture of tsatsa is crispy on the outside, with a tender, flavorful inside, and the taste is slightly salty, with the fish's natural flavor complemented by the simple seasoning. Tsatsa is typically served hot, often with a slice of lemon and sometimes a sprinkle of salt. It is commonly enjoyed as a snack or appetizer, especially at seaside restaurants and bars. It pairs well with a cold beer or other beverages, making it a popular choice for casual, social dining.

Tsatsa

Tsotskhali is a traditional fish dish originating from Georgia. The dish is usually made with a trout, garlic, parsley, celery, yogurt, salt, and black pepper. The trout is cleaned, washed, cut into pieces, seasoned with salt and pepper, and boiled in water until tender. It's then removed from the broth, sprinkled with cold water, and left to cool. The parsley and celery are chopped and mashed into a pur&eacute;e, while the garlic is minced. The herbs and garlic are mixed with yogurt, and the sauce is then poured over the pieces of fish before tsotskhali is ready to be enjoyed.

Tsotskhali

Originating in the coastal area of the Basque Country, ttoro is a traditional fish stew consisting of different types of fish and seafood cooked in fish stock with vegetables and aromatic herbs, and flavored with piment d&rsquo;espelette (local red pepper). From a humble fisherman&rsquo;s soup, the dish has spread to every household and restaurant in the region, giving rise to various interpretations. Some of the most common fish used in the stew are firm white fish such as hake, monkfish, conger eel, cod, and rascasse (a type of redfish), while the usual selection of seafood includes mussels, shrimps, langoustines, baby octopus, scallops, and clams. The stew typically contains seasonal vegetables such as tomatoes, onions, leeks, carrots, bell peppers, potatoes, garlic, and celery, and it is usually enhanced with herbs such as parsley, thyme, bay leaves, rosemary, sage, basil, and chervil. Ttoro is both a home-cooked stew and a restaurant dish, and it is typically accompanied by garlic-flavored croutons or crusty bread and a glass of fine white wine or beer on the side.

Ttoro

Croatia

Tuna pa&scaron;ticada is tuna stew and a seafood variation on the traditional Croatian dish pa&scaron;ticada made with beef. The dish starts with searing floured tuna steaks, then slow-cooking them with onions, garlic, carrots, red wine, tomato puree, prunes, and spices and herbs like parsley, cloves, rosemary, and bay leaves. Olives are also sometimes included, depending on the recipe. The slow cooking process allows the flavors to meld together, resulting in a rich and savory stew. Tuna pa&scaron;ticada is often served with gnocchi, homemade pasta, or potatoes.

Tuna Pašticada

Tunj na kaljski is a traditional dish originating from Kali near Zadar. The dish is usually made with a combination of tuna, garlic, parsley, flour, tomatoes, bay leaves, olive oil, salt, and pepper. The tuna is cut into thin steaks that are sprinkled with flour and fried in olive oil. The steaks are removed from the pan, and garlic, tomatoes, and a bit of water are added to the same pan. The mixture is simmered with chopped parsley and bay leaves until the sauce thickens. Once strained, the sauce is mixed with the tuna steaks, and the combination is then cooked for a few more minutes. Once done, the dish is often served with mashed potatoes on the side.

Tunj na kaljski

Tweed kettle, also known as salmon hash, refers to a poached salmon that is typically served doused in a flavorful fish broth and accompanied with either potatoes or mushrooms, while the fish itself is simmered with fresh herbs and spring onions, or syboes, as the Scots call them. In the 19th century, this Scottish classic was one of the most popular dishes that was frequently served in the ale houses of old Edinburgh. Its name is derived from the River Tweed&mdash;one of Scotland's greatest salmon rivers&mdash;and the traditional method of preparation; poaching the whole salmon in a fish kettle.

Tweed Kettle

Indonesia

Udang balado is a traditional dish consisting of peeled or unpeeled shrimps that are stir-fried in a combination of cooking oil and spicy sambal sauce. The dish is often enriched with the addition of lemongrass, quail eggs, tofu, potatoes, or green beans. As almost all balado dishes, this one is also very hot and fiery. When served, udang balado is often garnished with chopped scallions and accompanied by steamed rice. The dish is also known as sambal goreng udang.

Udang balado

Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts. Apparently, the soup is so good that it was even a favorite of Ivan the Terrible.