Fish

🇲🇿Mozambique

Tocossado

Whole fish baked in a sauce of green mango, tomato and chilli until the mango collapses into it.

🇹🇭Thailand

Tod Mun Pla

ทอดมันปลา

Deep-fried fish cakes flavored with red curry paste, kaffir lime leaves, and green beans.

🇹🇴Tonga

Tongan Ika Lolo

Ika lolo

Fish cooked in coconut milk or cream, commonly served with taro, breadfruit, sweet potato, or another starchy Tongan side.

🇹🇴Tonga

Tongan Kelevi Ika

Kelevi ika

Kelevi ika is fresh fish fried or grilled and served with a savoury coconut gravy containing onion, garlic, and island seasoning.

🇹🇴Tonga

Tongan Lu Ika

Lū ika

Fresh fish mixed with onion and coconut cream, wrapped in taro leaves, and baked in an umu or oven as a delicate seafood lū parcel.

🇹🇴Tonga

Tongan Ota Ika

'Ota 'ika

Raw tuna, snapper, or another fresh fish briefly marinated in lemon or lime, then mixed with coconut milk, tomato, cucumber, onion, and chilli.

🇬🇧England, United Kingdom

Traditional Grimsby Smoked Fish

Traditional Grimsby Smoked Fish is a protected collective food or drink identity with a defined regional specification.

🇲🇶Martinique

Trempage

Trempaj

A traditional dish from Martinique's northern Atlantic coast; cod court-bouillon thickened with flour and mixed with pre-soaked stale bread; spread on banana leaves and garnished with avocado and banana; covered in a spicy sauce; eaten with the hands; also made with seafood, conch, or chicken; the trempage that is a northern Martinican specialty.

🇸🇰Slovakia

Treska

Flaked cod with mayonnaise, carrots and onion, a Slovak deli staple.

🇲🇬Madagascar

Trondro Gasy

Fresh fish cooked Malagasy-style with tomato, ginger, garlic and herbs.

🇺🇸United States

Trout Amandine

Trout fillets sautéed in butter with toasted almonds and lemon.

🇫🇷France

Trout Meuniere

Truite meunière

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

🇦🇷Argentina

Trucha Ahumada

Smoked Patagonian trout, cured and cold-smoked over lenga wood. A regional specialty, served as a starter with bread, cheese, and Patagonian wine.

🇧🇬Varna, Bulgaria

Tsatsa

Цаца

Tiny Black Sea sprats floured and deep-fried whole, eaten head and all by the handful with lemon and cold beer.

🇧🇷Brazil

Tucunaré

Amazonian peacock bass, simply grilled or fried and served with tucupi and jambu.

🇰🇷South Korea

Tuna Gimbap

참치김밥

Gimbap filled with canned tuna mixed with mayonnaise and mustard, along with the standard vegetables and egg.

🇹🇳Tunisia

Tunisian Grilled Fish

حوت مشوي

Whole sea bream, mullet or sea bass grilled over charcoal, served with lemon, tastira and a bowl of harissa thinned with olive oil.

🇨🇱Rapa Nui, Chile

Tunu Ahi

Traditional Rapa Nui method of grilling fish on hot volcanic stones, smoky and fresh, an Easter Island specialty.

🇹🇻Tuvalu

Tuvaluan Ika Mata

Ika Mata

Tuvaluan ika mata is fresh tuna or flying fish cured in citrus and mixed with coconut cream, cucumber, onion, and bell pepper before serving chilled.

🇳🇴Northern Norway, Norway

Tørrfisk (Stockfish)

Tørrfisk

Norwegian air-dried cod, dried on racks in the wind and sun, a Lofoten and ancient tradition. A national and historic export, a preserved and versatile fish-age product, an ingredient.

🇨🇱Rapa Nui, Chile

Umu Rapa Nui

Easter Island curanto, earth oven with banana leaves, meat, fish, and tubers, a legendary Rapa Nui communal feast.

🇲🇼Malawi

Usipa

Small sardine-like fish (Engraulicypris sardella) from Lake Malawi, the most consumed fish by volume; usually sun-dried and eaten whole, fried, or ground into relishes.

🇲🇼Malawi

Utaka

Small cichlids (Copadichromis species) from Lake Malawi, often sun-dried for preservation; an important protein source and common relish ingredient.

🇫🇮Finland

Uunilohi

Baked salmon, the everyday oven preparation.

🇫🇮Finland

Vendace

Paistetut Muikut

Small freshwater fish from Finnish lakes, traditionally fried whole as bones are soft enough to eat, Puruvesi muikku has PDO.

🇸🇪Sweden

Vendace Roe

Löjrom

Prized roe from vendace, Kalix löjrom has PDO status, served as a luxury appetizer with crème fraîche.

🇲🇺Mauritius

Vindaye

Fish or octopus fried, then steeped in a cold mixture of ground mustard seed, turmeric, vinegar, garlic and chilli until it turns sharp and yellow.

🇵🇭Philippines

Vinegar-Poached Fish

Paksiw na Isda

Fish poached in a vinegar broth with vegetables and fish sauce, a simple and tangy Filipino dish.

🇨🇴Meta, Colombia

Viudo de Pescado

Llanos river feast: whole fish steamed in plantain leaves atop yuca, plantain and potato in a light tomato-hogao broth — named the "widow" because the fish arrives alone atop its vegetables.

🇻🇳Vietnam

Vu Dai Braised Fish

Cá kho Vũ Đại

Vu Dai braised fish, carp simmered for half a day in a clay pot and shipped nationwide at Tet from one Ha Nam village, is a named, place-bound seasonal product.

🇨🇳Sichuan, China

Water-Boiled Fish

水煮鱼

Sliced white fish poached in a chilli-and-Sichuan-pepper broth over bean sprouts, then buried under dried chillies and doused with smoking hot oil at the table.

🇨🇳China

West Lake Fish in Vinegar Sauce

西湖醋鱼

Grass carp starved for days to clear its muddiness, poached briefly and cloaked in a clear sweet-and-sour vinegar sauce.

🇬🇧Wales, United Kingdom

West Wales Coracle Caught Salmon

West Wales Coracle Caught Salmon is a protected collective food or drink identity with a defined regional specification.

🇬🇧Wales, United Kingdom

West Wales Coracle Caught Sewin

West Wales Coracle Caught Sewin is a protected collective food or drink identity with a defined regional specification.

🇬🇼Bissau, Guinea-Bissau

White Fish Stew

Caldo Branco

Light fish stew with fresh Atlantic fish and local vegetables; less tomato-heavy than other West African stews, the broth is pale and delicate; considered the national dish of Guinea-Bissau, eaten with rice on the coast and in Bissau homes.

🇬🇧England, United Kingdom

Whitebait

Tiny young herring or sprat floured and deep-fried whole, eaten heads, tails and all with lemon and brown bread.