Fish

🇮🇹Palermo, Italy

Sarde a Beccafico

Sicilian stuffed sardines rolled with pine nuts, raisins, breadcrumbs, and lemon, baked until golden. A festive dish from Palermo with Arab-Sicilian roots.

🇮🇹Venice, Italy

Sarde in Saor

Venetian sweet-and-sour marinated sardines with pine nuts, raisins, and onions. A legacy of Venice's spice trade, eaten as a cicchetto.

🇬🇷Greece

Sardeles Psites

Σαρδέλες ψητές

Greek grilled sardines, fresh sardines char-grilled and dressed with lemon and olive oil. A meze and taverna classic, smoky and salty, a seafood staple, served with bread.

🇭🇷Croatia

Sardines

Srdele

Small blue fish grilled whole with sea salt and olive oil, a summer staple along the Croatian coast, simple and fresh.

🇲🇾Terengganu, Malaysia

Satar

Satar is spiced fish mixed with coconut, wrapped in banana leaf and grilled on skewers in Terengganu.

🇯🇵Kyushu, Japan

Satsuma-age

薩摩揚げ

Fried fishcake (surimi) from Kagoshima, often mixed with vegetables or octopus, used in oden.

🇩🇪Schleswig-Holstein, Germany

Scholle Büsumer Art

Scholle Büsumer Art pan-fries North Sea plaice and serves it with tiny North Sea shrimp, butter and lemon.

🇩🇪Hamburg, Germany

Scholle Finkenwerder Art

Scholle Finkenwerder Art pan-fries plaice with bacon and onion, letting the rendered fat season the fish.

🇪🇸Asturias, Spain

Scorpionfish Cake

Pastel de cabracho

Pastel de cabracho is an Asturian scorpionfish terrine baked with egg, tomato, and cream.

🇬🇧Scotland, United Kingdom

Scottish Salmon

Scottish Salmon is a protected collective food or drink identity with a defined regional specification.

🇬🇧Scotland, United Kingdom

Scottish Smoked Salmon

Salmon dry-salted and cold-smoked over oak or whisky-barrel chips, sliced thin and served with lemon and brown bread.

🇷🇴Romania

Scrumbie de Dunăre afumată

A named smoked Pontic shad from the Danube Delta and Dobruja, prized for oily flesh, firm texture, and a deep clean smoke flavor.

🇯🇵Japan

Shirako

白子

Shirako, cod milt served raw, steamed or fried, is a named Japanese winter delicacy ordered by name.

🇫🇮Finland

Silakkapihvit

Baltic herring patties or pan-fried herring.

🇲🇫Saint Martin

Sint Maarten Lolo Grilled Fish

Lolo Fish

Fresh fish (snapper, mahi-mahi, wahoo) grilled over charcoal at lolos, seasoned with Creole spices Lolo kitchens grill fish over a hot fire, brushing it with local seasoning before serving.

🇲🇪Montenegro

Skadarska Pastrmka

Skadarska pastrmka is Lake Skadar trout, grilled or stuffed with rice in the Virpazar restaurant tradition.

🇳🇴Northern Norway, Norway

Skrei

Norwegian seasonal cod from the Barents Sea, arriving January to April, prized for its firm, white flesh and roe. A national and seasonal delicacy, served boiled with potatoes and liver, a winter and coastal icon, a premium and seasonal fish.

🇬🇱West Greenland, Greenland

Smoked Arctic Char

Rægtur Igaliku

Smoked Arctic char; a prized Greenlandic preparation; cold-smoked over Arctic wood; a feature of fine dining and buffets; the smoking process preserves the fish while enhancing its rich flavor; a modern Arctic delicacy.

🇲🇪Lake Skadar, Montenegro

Smoked Bleak

Ukljeva

Ukljeva is Lake Skadar bleak, a small oily fish traditionally salted, dried or grilled around the lake. Virpazar’s restaurants serve it as a local catch with simple accompaniments.

🇲🇺Mauritius

Smoked Blue Marlin

Marlin fumé

Blue marlin caught off the west coast, cold-smoked and sliced thin, served as a starter with lime or folded through palm heart salad.

🇱🇹Lithuania

Smoked Bream

Rūkyta karšis

Hot-smoked bream from the Curonian Lagoon, a coastal specialty served with dark rye bread and beer.

🇱🇹Lithuania

Smoked Carp

Rūkytas Karpis

Cold-smoked carp served at the Lithuanian Christmas Eve table.

🇪🇪Saaremaa, Estonia

Smoked Eel

Suitsuangerjas

Smoked eel, particularly famous from Saaremaa island, a prized delicacy in Estonian cuisine.

🇱🇹Lithuania

Smoked Eel

Rūkyta ungurys

Cold or hot smoked eel, a delicacy from the Curonian Spit and Baltic coast, served with rye bread.

🇳🇱Netherlands

Smoked Eel

Gerookte paling

Traditional smoked eel, a Dutch delicacy from haringhuis and fish shops, rich in omega-3s and flavorful.

🇸🇪Gotland, Sweden

Smoked Flounder

Rökt flundra

Smoked flatfish, a Gotland specialty, traditionally smoked and served with bread and butter.

🇨🇦Winnipeg, Canada

Smoked goldeye

A Winnipeg specialty: goldeye fish brined and hot-smoked until firm and mahogany-colored.

🇱🇨Saint Lucia

Smoked Herring and Breadfruit

Popular Saint Lucian dish of smoked herring served with breadfruit; herring imported by ship from more northerly climes; the saltiness of the herring goes well with the breadfruit and a salad of cucumbers, peppers, and other veg; an alternative favourite among locals; the smoked herring and breadfruit of Saint Lucia; a savoury, satisfying combination.

🇱🇻Latvia

Smoked Salmon

Kūpināta lasis

Cold-smoked salmon fillet from the Baltic Sea, a delicacy served as appetizer or on bread.

🇮🇩North Sulawesi, Indonesia

Smoked Skipjack Tuna

Cakalang Fufu

Smoked skipjack tuna from Manado, firm texture with distinctive smoky aroma, used in various dishes.

🇲🇶Martinique

Smothered Fish

Touffé de Poisson

Minuscule fish scooped up in a net and cooked à l'étouffée (smothered); covered and simmered slowly in their own juices; a rare Martinican dish found only at the most authentic addresses; the touffé de poisson that is a rare Martinican specialty.

🇿🇦South Africa

Snoek

A South African fish (thyrsites atun), smoked, braaied, or in pâté, a Western Cape and coastal staple. A national and fisherman's classic, smoky and savory

🇫🇷France

Sole Meuniere

Sole meunière

Sole dredged in flour and pan-fried in brown butter with lemon and parsley.

🇸🇧Solomon Islands

Solomon Islands Kokoda

Kokoda

Solomon Islands kokoda is raw tuna or reef fish briefly cured in lime, then mixed with coconut milk, tomato, onion, chili, and herbs.

🇸🇸Juba, South Sudan

South Sudanese Nile Perch

Nile Perch

Fresh Nile perch from the White Nile, grilled or fried whole; fishermen arrive at Gudele Market in Juba by dawn with perch still flopping; skin blistered and golden from the oil; served with lime wedges; a riverside staple.

🇺🇸United States

Southern Fried Crappie

Fresh crappie fillets coated in cornmeal and fried crisp — a Southern lake-country favorite.