Fish

🇨🇮Abidjan, Côte d'Ivoire

Poisson Braisé

Whole tilapia or bar scored, stuffed with herbs and grilled over charcoal until the skin blisters, then served with attiéké and moyo.

🇹🇳Sfax, Tunisia

Poisson Complet

بواسون كومبلي

Grilled fish served as a full plate with fried potatoes, salade mechouia, tastira, olives, harissa and a fried egg or brik.

🇵🇫Papeete, French Polynesia

Poisson Cru

I'a Ota

Poisson cru is fresh raw tuna briefly cured in lime, then mixed with coconut milk, onion, and crisp vegetables before being served chilled.

🇸🇨Seychelles

Poisson Sale

Fish preserved by salting and sun-drying, a practice from before refrigeration; used in curries, soups, stews, and chutneys; the fat of coconut helps counteract the saltiness; a staple ingredient that tells the tale of islanders who had to preserve food using pickling and salting; used less in the modern age but still found in markets.

🇺🇸Hawaii, United States

Poke

Raw fish — usually ahi tuna — cubed and dressed with soy, sesame, onion, and seaweed — a Hawaiian staple.

🇺🇸United States

Pompano en papillote

A New Orleans dish of pompano fillets baked in a parchment packet with a seafood cream sauce.

🇻🇺Vanuatu

Poulet Fish

Poulet fish is a firm-fleshed Vanuatu reef fish named for its chicken-like bite, commonly grilled or baked with coconut and lime.

🇷🇺Russia

Red Caviar

Красная икра

Salted salmon roe, malossol-cured, historically from Kamchatka and Sakhalin waters; the affordable festive caviar of Russian tables.

🇨🇺Cuba

Red snapper a la Santa Barbara

Pargo a la Santa Bárbara

Whole red snapper cooked Santa Barbara style, simmered or baked in a bright tomato, pepper, and olive sauce.

🇬🇩Grenada

Roast Breadfruit and Herring

Roasted breadfruit paired with salt herring, a classic Grenadian combination: charred, smoky breadfruit with sautéed herring, onions, and peppers. Grenadian roast breadfruit and herring is a plated fish meal, not a raw ingredient.

🇻🇨Saint Vincent and the Grenadines

Roasted Breadfruit and Fried Jackfish

Roasted Breadfruit and Jackfish

Saint Vincent and the Grenadines' national pairing of fire-roasted breadfruit with fried or stewed jackfish, served with a savory sauce and local seasonings.

🇩🇰Denmark

Roget Aal

Røget ål

Smoked eel, a classic smørrebrød topping.

🇩🇪Germany

Rollmops

Pickled herring rolled around onion or pickle, a classic northern German snack and hangover remedy.

🇵🇱Poland

Rolmopsy

Polish rollmops: pickled herring fillets rolled with onions and pickles, served cold. A tangy, sour appetizer, a bar and home classic, served with bread and vodka.

🇯🇵Hokkaido, Japan

Rui-be

ルイベ

Rui-be, salmon frozen and shaved to be eaten still icy, is an Ainu preparation and a named Hokkaido dish with a distinct technique.

🇳🇴Norway

Røkelaks (Norwegian Smoked Salmon)

Røkelaks

Røkelaks (Norwegian Smoked Salmon) is a smoked fish from Norway, rooted in local cooking tradition.

🇵🇬Papua New Guinea

Sago-Crusted Tuna

Fresh tuna coated in sago flour and pan-fried or grilled — a modern PNG restaurant dish that uses sago as a crust, showcased at Port Moresby hotels like the Hilton.

🇧🇱Saint Barthélemy

Saint Barts Lionfish Ceviche

Ceviche de Poisson-Lion

Invasive lionfish prepared as ceviche with citrus, herbs, and local spices; part of conservation efforts to encourage consumption of this invasive species; a contemporary St. Barts dish that combines environmental action with gourmet cuisine.

🇸🇭Saint Helena

Saint Helena Fish Cakes

Fresh tuna or other local fish shredded and mixed with mashed potato, onion, bacon, chilli, parsley, thyme, and egg, formed into patties and shallow-fried until golden; a spicy everyday staple that 'must have bite'.

🇱🇨Saint Lucia

Saint Lucian Creole Fish

Creole Fish

Fresh local fish cooked in a Creole sauce of tomatoes, onions, bell peppers, garlic, and local spices; a popular main dish at local restaurants; reflects the French and Creole influences on Saint Lucian cuisine; served with rice, provisions, or breadfruit; the Creole fish of Saint Lucia; a flavourful, saucy fish dish; a Creole classic.

🇲🇬Madagascar

Sakamalao

Salt cod cooked with tomato, onion and ginger in a Malagasy home-style preparation.

🇨🇦British Columbia, Canada

Salmon Candy

Saumon confit

Candied smoked salmon, brined, sugared and heavily smoked, creating flavorful slightly chewy treat, West Coast specialty.

🇪🇸Basque Country, Spain

Salt Cod in Vizcaína Sauce

Bacalao a la vizcaína

Bacalao a la vizcaína is Basque salt cod served with red pepper, onion, garlic, and olive-oil sauce.

🇪🇸Valencian Community, Spain

Salt Cod with Potatoes and Onions

Boyitori

Boyitori is a Valencian salt-cod dish cooked with potatoes, onions, garlic, and olive oil until tender.

🇨🇩DR Congo

Salt Fish

Makayabu

Salted fish, a key ingredient in Congolese cuisine; listed in Wikipedia's Congolese cuisine; often grilled and served with fried plantains (makemba); a preservation method that extends the shelf life of fish; used in pondu and other stews for umami; found at every market; the salt fish that flavors Congolese dishes; an essential pantry ingredient.

🇫🇴Faroe Islands

Salted Fish

Saltfisk

Salted fish; a traditional Faroese preservation method; cod or haddock salted and dried; a staple of the Faroese diet; rehydrated and boiled before serving; a feature of the kalt borð; a traditional method to ensure food longevity.

🇲🇺Mauritius

Salted Fish Rougaille

Rougaille poisson salé

Dried salted fish soaked, flaked and cooked into a tomato rougaille heavy with onion and chilli.

🇦🇬Antigua and Barbuda

Saltfish and Ducana

Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua

🇻🇨Saint Vincent and the Grenadines

Saltfish Buljol

Dish of stewed salted cod fish; the fish is stewed with onions, sweet peppers, and tomatoes; buljol is different because it uses spicy peppers; the word buljol evolved from the French words brule (burn) and gueule (mouth); a refreshing, savoury salad served cold or at room temperature; a staple across Saint Vincent; a popular breakfast item.

🇮🇸Iceland

Saltfiskur

Iceland's salted and dried cod, rehydrated and cooked, a daily and historical classic.

🇾🇪Yemen

Samak Mofa

Whole fish rubbed with chilli, cumin and garlic and slapped onto the inside wall of a clay tandoor oven to cook.

🇰🇪Kenya

Samaki wa Kupaka

A coastal Swahili fish in coconut sauce with turmeric and tamarind, a festive and coastal classic

🇹🇿Tanzania

Samaki wa Kupaka Zanzibar

Samaki wa kupaka

A Zanzibar fish preparation repeatedly brushed with spiced coconut sauce over charcoal.

🇷🇼Rwanda

Sambaza

Tiny silver lake fish from Lake Kivu, deep-fried whole until crisp; eaten as a snack with pili pili or mayonnaise, or cooked into a curry with rice; caught using traditional methods by local fishers.

🇧🇮Western Burundi (Bujumbura / Lake Tanganyika), Burundi

Sangala

Lake Tanganyika catfish (Lates mariae), a predatory bottom-dwelling species; grilled or stewed with tomatoes, onions, and palm oil; prized for its firm, fatty flesh and served at lakeside eateries around Bujumbura.

🇲🇼Malawi

Sanjika

Small Lake Malawi fish cooked with tomato and onion as a daily relish.