Fish
Fish Blaff
Blaff
Guadeloupe
Fish blaff; fish poached in a lightly spiced broth with lime, garlic, and chili; a Creole court-bouillon variant; the blaff that is a Guadeloupean fish classic. French-Antillean poisson blaff poaches fish in a sharply seasoned lime broth.
Original eatfuls sticker artwork
What it is
A closer look at Fish Blaff.
Fish blaff; fish poached in a lightly spiced broth with lime, garlic, and chili; a Creole court-bouillon variant; the blaff that is a Guadeloupean fish classic. French-Antillean poisson blaff poaches fish in a sharply seasoned lime broth.
What to look for
Know it when you find it.
Fresh fish in a clear, lime-garlic broth; light and aromatic; the blaff de poisson of Guadeloupe; a Creole fish dish. French-Antillean poisson blaff poaches fish in a sharply seasoned lime broth.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fish Blaff.
Martinique
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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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
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In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Antigua and Barbuda
Antiguan Saltfish
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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.