Fish
Firire
Senegal
Whole fish scored, marinated and deep-fried until the skin blisters, served with onion sauce and fried plantain.
Original eatfuls sticker artwork
What it is
A closer look at Firire.
Whole fish scored, marinated and deep-fried until the skin blisters, served with onion sauce and fried plantain.
What to look for
Know it when you find it.
Sold at beachside grills and market stalls. The fish should be dry-crisp on the outside and served whole with lime.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Firire.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Naples, Italy
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In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Antigua and Barbuda
Antiguan Saltfish
Saltfish
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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
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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.