FabulousFusionFood's Fish-based Recipes 17th Page

Fishmonger stall. Fish displayed at a fishmonger's stall.
Welcome to FabulousFusionFood's Fish-based Recipes Page — The recipes presented here are all based on Fish (both sea-water and freshwater).


A fish (pl.: fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits. Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single class (Pisces), contemporary phylogenetics views fish as a paraphyletic group (in that all vertebrates evolved from fishes, so tetrapods, can be classified as belonging to the lobe-finned fish but are not considered such).

Most fish are cold-blooded, their body temperature varying with the surrounding water, though some large active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communicate acoustically with each other, such as during courtship displays. The study of fish is known as ichthyology.

Bony fish, distinguished by the presence of swim bladders and later ossified endoskeletons, emerged as the dominant group of fish after the end-Devonian extinction wiped out the apex predators, the placoderms. Bony fish are further divided into the lobe-finned and ray-finned fish. About 96% of all living fish species today are teleosts, a crown group of ray-finned fish that can protrude their jaws. The tetrapods, a mostly terrestrial clade of vertebrates that have dominated the top trophic levels in both aquatic and terrestrial ecosystems since the Late Paleozoic, evolved from lobe-finned fish during the Carboniferous, developing air-breathing lungs homologous to swim bladders. Despite the cladistic lineage, tetrapods are usually not considered to be fish.

Fish account for more than half of vertebrate species. As of 2016, there are over 33,000 described species of bony fish, over 1,100 species of cartilaginous fish, and over 100 hagfish and lampreys. A third of these fall within the nine largest families; from largest to smallest, these are Cyprinidae, Gobiidae, Cichlidae, Characidae, Loricariidae, Balitoridae, Serranidae, Labridae, and Scorpaenidae. About 64 families are monotypic, containing only one species.

Throughout history, humans have used fish as a food source for dietary protein. Historically and today, most fish harvested for human consumption has come by means of catching wild fish. However, fish farming, which has been practiced since about 3,500 BCE in ancient China, is becoming increasingly important in many nations. Overall, about one-sixth of the world's protein is estimated to be provided by fish. Fishing is accordingly a large global business which provides income for millions of people. The Environmental Defense Fund has a guide on which fish are safe to eat, given the state of pollution in today's world, and which fish are obtained in a sustainable way.

The word fish is inherited from Proto-Germanic, and is related to German Fisch, the Latin piscis, Old Irish īasc and Welsh pysgod, though the exact root is unknown; some authorities reconstruct a Proto-Indo-European root *peysk-, attested only in Italic, Celtic, and Germanic.

Though often used interchangeably, in biology fish and fishes have different meanings. Fish is used as a singular noun, or as a plural to describe multiple individuals from a single species. Fishes is used to describe different species or species groups.


The alphabetical list of all the fish-based recipes on this site follows, (limited to 100 recipes per page). There are 2012 recipes in total:

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Rygh in sauce
(Ruffe in Sauce)
     Origin: England
Salone-style Scotch Eggs
     Origin: Sierra Leone
Sargos
(Cuttlefish)
     Origin: Roman
Ræst fisk med mos
(Fermented Fish with Mash)
     Origin: Greenland
Salsa de Espinacosas
(Spinach Salsa)
     Origin: Equatorial Guinea
Sashimi
     Origin: Japan
Sabah Tempoyak
(Durian Tempoyak)
     Origin: Malaysia
Salt Cod
     Origin: Britain
Sauce Arachide de Burkina Faso
(Burkinabe Peanut Sauce)
     Origin: Burkina Faso
Saban Curry Conch
(Saban Curry Conchs)
     Origin: Saba
Salt Cod and Potatoes
     Origin: Bermuda
Sauce d'Adémé aux
Fruits de Mer

(Seafood with Adémé Sauce)
     Origin: Togo
Sabzi Polo ba Mahi
(Fried Fish with Saffron and Herb Rice)
     Origin: Iran
Salt Cod and Sweet Potato Fish Cakes
     Origin: Bahamas
Sauce Feuilles de Manioc Camerounaise
(Cameroonian Cassava Leaf Sauce)
     Origin: Cameroon
Sach Ko Tirk Prahok
(Beef in Fish Sauce)
     Origin: Cambodia
Salt Cod Fish Cakes
     Origin: Bahamas
Sauce Gbanbouda
(Tô with Okra Sauce and Peanuts)
     Origin: Guinea
Sach Mon Chha Khnei
(Stir-fried Chicken with Ginger)
     Origin: Cambodia
Salted Pilchard and Leek Pie
     Origin: Britain
Sauce Genevoise
     Origin: France
Saffe
(Mutton and Cassava Leaf Stew)
     Origin: Sierra Leone
Saltfish Accra
     Origin: Trinidad
Sauce Genevoise II
     Origin: France
Saffron Mussel Sauce
     Origin: Britain
Saltfish Accra
     Origin: Barbados
Sauce Gombo et Boeuf
(Okra Sauce with Beef)
     Origin: Burkina Faso
Saffron Prawn Both
     Origin: Britain
Saltfish And Breadfruit Hash
     Origin: Saint Kitts
Sauce Gombo Togolaise
(Togolese Okra Sauce)
     Origin: Togo
Sage and Onion Stuffed Monkfish
     Origin: Britain
Saltfish Buljol with Avocado and
Cucumber

     Origin: Aruba
Sauce Légume
     Origin: Benin
Saimin
(Hawaiian Noodle Soup)
     Origin: Hawaii
Saltfish Buljolde
     Origin: Antigua
Sauce Moundourou
(Moundourou Leaf Sauce)
     Origin: Chad
Saint Kitts Stewed Saltfish
     Origin: Saint Kitts
Saltfish Buljolde
     Origin: British Virgin Islands
Sauce Nantua
     Origin: France
Saint Lucia Lambi Soup with Dumplings
     Origin: Saint Lucia
Saltfish Salad
     Origin: Anguilla
Sauce Oseille
(Sorrel Sauce)
     Origin: Burkina Faso
Saint Lucian Accras
     Origin: Saint Lucia
Saltsa gia Psari
(Red Sauce for Fish)
     Origin: Greece
Sauce Rouille
(Rouille Sauce)
     Origin: France
Saint Vincent Curry Conch with
Dumplings

     Origin: Saint Vincent
Samaki wa Kakuango
(Fried Fish with Onions)
     Origin: Tanzania
Sauce Verde
     Origin: Italy
Saint-Martin Whelk Soup
     Origin: Saint-Martin
Samaki wa Kapaka
(Zanzibar Grilled Fish)
     Origin: Tanzania
Sauci Yohss
(Gambian Mussel Meats in Tomato Sauce
with Potatoes)
     Origin: Gambia
Saka Saka du Mali
(Malian Sweet Potato Leaf Sauce)
     Origin: Mali
Sambal Telur
     Origin: Malaysia
Savoury Fish Steaks
     Origin: New Zealand
Saka-saka
(Mutton and Cassava Leaf Stew)
     Origin: Guinea
Sambol Telur
(Egg Sambol)
     Origin: Maldives
Saws Rhython
(Cockle Sauce)
     Origin: Welsh
Salad Gwydrwymon gyda Ffenigl ac Oren
(Gutweed Salad with Fennel and Orange)
     Origin: Welsh
Samia' Metchou Peng Pa
(Khmer Fish Stew with Lemongrass)
     Origin: Cambodia
Sayadieh Samak
(Baked Fish with Rice)
     Origin: Saudi Arabia
Salad Madarch, Cennin ac Eog
(Salmon, Mushroom and Leek Salad)
     Origin: Welsh
Samlar Machu
(Cambodian Sour Soup)
     Origin: Cambodia
Scallop and Mushroom Pie
     Origin: Ireland
Salade de morue
(Salt Cod Salad)
     Origin: Saint-Martin
Samlor Korko
(Cambodian 'Mixing Soup')
     Origin: Cambodia
Scallop Broth with Cornish Earlies
     Origin: England
Salmagundi with Herby Rack of Lamb
     Origin: Britain
Samlor Machu Trey
(Sweet and Sour Soup with Fish)
     Origin: Cambodia
Scallop Devils on Horseback with
Prunes

     Origin: Britain
Salmon and Couscous en Papillote
     Origin: Britain
Sankara Meen Kuzhambu
(Red Snapper Shallot Curry)
     Origin: India
Scallop Pie
     Origin: Northern Ireland
Salmon and Dulse Fishcakes
     Origin: Scotland
Sao Tomean Calulu
     Origin: Sao Tome
Scallops with Onion Cream Sauce
     Origin: Scotland
Salmon Brochettes
     Origin: Britain
Sarda ita Fit
(Bonito are Prepared Thus)
     Origin: Roman
Scarus
(Dentex)
     Origin: Roman
Salmon Durban Curry
     Origin: Fusion
Sarda ita fit
(Stuffed Bonito)
     Origin: Roman
Scotch Woodcock
     Origin: Scotland
Salmon in a Mushroom and Pernod Sauce
     Origin: France
Sardas sic Facies
(Sardines are Prepared Thus)
     Origin: Roman
Scottish Kedgeree
     Origin: Scotland
Salmon Kalia in Panch Phoron Sauce
     Origin: India
Sardine Kelaguen
     Origin: Northern Mariana Islands
Scottish Pickled Herring
     Origin: Scotland
Salmon Tostadas
     Origin: Fusion
Sardine Kelaguen
     Origin: Guam
Scottish Potted Herring
     Origin: Scotland
Salmon with Acacia Seed and Tasmanian
Pepper Berry Rub

     Origin: Australia
Sardines à la bretonne
(Breton-style sardines)
     Origin: France
Scottish Smokies in Hot Cream Sauce
     Origin: Scotland
Salmon with Hot Beetroot Relish
     Origin: Britain
Sardines with Chermoula
     Origin: Western Sahara
Sea Bass a la Grecque
     Origin: France
Salmon Yakitori
     Origin: Fusion
Sardinhas Assadas
(Grilled Sardines)
     Origin: Portugal
Salone-style Kibbeh
     Origin: Sierra Leone
Sareng Thongba
(Manipuri Catfish Curry)
     Origin: India

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