Food family · 20 dishes · 13 regions

The fish dish
family.

6Indonesia

2Spain

2Japan

1Italy

1Vietnam

1Iceland

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Indonesia

6 dishes from Indonesia

6

Arsik
An Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually made with common carp, torch ginger fruit, andaliman, shallots, garlic, ginger, fresh turmeric, and chili.
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Dengke Mas Naniura
A Batak fish dish from North Sumatra, Indonesia, made with raw carp soaked in Kaffir limes and seasoned with andaliman. Its Toba Batak name means “pickled fish.”
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Kemplang
An Indonesian savory fish cracker from southern Sumatra, made with wahoo or Spanish mackerel, tapioca starch, and other flavorings, then sun-dried and grilled or fried.
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Natinombur
A Batak fish dish from North Sumatra, Indonesia, made with burned catfish, mujahir, carp, or other fish, served with chili sauce or coated in condiments and sauces.
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Pekasam
A Malay and Banjar preparation of freshwater fish fermented with salt, palm sugar, toasted rice grains, and pieces of asam gelugur.
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Siomay
An Indonesian steamed dumpling adapted from Chinese shumai, traditionally made with pork but often prepared with tenggiri, tuna, mackerel, prawn, or chicken and served with vegetables in peanut sauce.
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Spain

2 dishes from Spain

2

Japan

2 dishes from Japan

2

Italy

1 dish from Italy

1

Buridda
A Ligurian Italian seafood soup or stew, sometimes slow-cooked and sometimes prepared quickly, with a texture similar to a stew.
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Vietnam

1 dish from Vietnam

1

chả cá Lã Vọng
A Hanoi grilled-fish delicacy: hemibagrus catfish marinated with turmeric, galangal, and fermented rice, then charcoal-grilled and eaten with scallion, dill, bún noodles, herbs, peanuts, and mắm tôm.
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Iceland

1 dish from Iceland

1

Hákarl
Iceland’s national dish is fermented Greenland shark or other sleeper shark, cured by fermentation and hung to dry for four to five months. Its strong ammonia-rich smell and fishy taste make it an acquired taste.
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Korea

1 dish from Korea

1

chueo-tang
A Korean tang (soup) featuring pond loach, a freshwater fish. Namwon in southwestern South Korea is known for its version.
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Eastern Europe

1 dish from Eastern Europe

1

forshmak
A cold Ashkenazi Jewish appetizer associated with Poland and other parts of Eastern Europe, made with chopped salted herring, hard-boiled eggs, onions, apples or potatoes, and bread or soaked matzah.
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Netherlands

1 dish from Netherlands

1

lekkerbekje
A Dutch dish of batter-coated white fish—originally whiting, now also cod, pangasius, or pollock—deep-fried and often served with tartar sauce. Its beginnings are uncertain, though IJmuiden is a possible birthplace.
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Peru

1 dish from Peru

1

Peruvian ceviche
A traditional Peruvian fish dish, widely eaten along the coast, made with lime juice, fish, and sweet potatoes. It is eaten year-round but mostly in summer for its cool, refreshing taste.
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Jamaica

1 dish from Jamaica

1

Run down
A Jamaican and Tobagonian stew, also known as run dun, rondón, fling-me-far, or fling mi for, eaten in several Latin American countries sharing a coast with the Caribbean Sea.
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Sweden

1 dish from Sweden

1

surströmming
A lightly salted, fermented Baltic Sea herring in northern Swedish cuisine since at least the 16th century. It ferments in weak brine for at least six months, developing a strong smell and somewhat acidic taste.
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Seychelles

1 dish from Seychelles

1

Shark chutney
A Seychellois fish dish of boiled, skinned shark, finely mashed and cooked with bilimbi juice, lime, onion, pepper, salt, turmeric, and oil.
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