Bianco

🇮🇹Liguria, Italy

Acciughe ripiene

In Liguria, Acciughe ripiene is fresh anchovies stuffed with breadcrumbs, herbs, garlic, and cheese.

🇯🇲Jamaica

Ackee and Saltfish

Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.

🇬🇫Littoral (Cayenne / Kourou / Coastal Créole), French Guiana

Acoupa Rouge

An endemic white fish living 5-20m depth in sea and estuaries; the main species of the coastal artisanal fishery of French Guiana; prized for its firm, white flesh; used in pimentade, blaff, and boucané.

🇮🇹Naples, Italy

Acqua pazza

In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.

🇦🇬Antigua and Barbuda

Antiguan Saltfish

Saltfish

Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.

🇦🇬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

🇪🇸Navarre, Spain

Ajoarriero

In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.

🇱🇾Libya

Tabahij

Al-tabahij

Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.