FabulousFusionFood's Seadfood based Recipes 19th Page

Still Life Photograph of mixed Fis and Seafood. Still Life Photograph of mixed Fish and Seafood.
Welcome to FabulousFusionFood's Seafiid based Recipes Page — The recipes presented here are all based on aquatic animals: Fish (both sea-water and freshwater), crustaceans (crabs, lobsters, langoustine, crayfish and prawns) and shellfish of all kinds. These are still animals, and their flesh counts as 'meat', though I have removed these animals from the main Meat Recipes page.


Here I'm using a broader definition of seafood to also include items such as sea anemones (that the Romans ate) as well as sea cucumbers (a common ingredient in sushi) and sea urchins (consumed by ancient Romans and Japanese). Essentially covering the range of aquatic animals consumed by humans.

As this site also includes historic recipes, there will be some unusual fish and shellfish in the lists (like weaver fish from ancient Roman cookery) as well as forms of cookery (like clay baking) that are not so commonly used any more. There are also many Mediaeval recipes presented, coming from when the Catholic church proscribed the eating of meat and there were more 'fish days' in the yearly calendar than there were days where meat could be eaten. This also explains the separation of aquatic animals from terrestrial animals, the former being classed as 'fish' and the latter as 'meat'.



The alphabetical list of all the seafood-based recipes on this site follows, (limited to 100 recipes per page). There are 2210 recipes in total:

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Saltfish And Breadfruit Hash
     Origin: Saint Kitts
Sauce Feuilles de Manioc Camerounaise
(Cameroonian Cassava Leaf Sauce)
     Origin: Cameroon
Seafood Pastechi
     Origin: Saba
Saltfish Buljol with Avocado and
Cucumber

     Origin: Aruba
Sauce Gbanbouda
(Tô with Okra Sauce and Peanuts)
     Origin: Guinea
Seafood Pastechi
     Origin: Aruba
Saltfish Buljolde
     Origin: Antigua
Sauce Genevoise
     Origin: France
Seafood Pastechi
     Origin: Curacao
Saltfish Buljolde
     Origin: British Virgin Islands
Sauce Genevoise II
     Origin: France
Seafood-stuffed Morel Mushrooms
     Origin: America
Saltfish Salad
     Origin: Anguilla
Sauce Gombo et Boeuf
(Okra Sauce with Beef)
     Origin: Burkina Faso
Sepias Elixas a Balineo
(Boiled Cuttlefish from the Tank)
     Origin: Roman
Saltsa gia Psari
(Red Sauce for Fish)
     Origin: Greece
Sauce Gombo Togolaise
(Togolese Okra Sauce)
     Origin: Togo
Serekunda Fish Benachin
     Origin: Gambia
Samaki wa Kakuango
(Fried Fish with Onions)
     Origin: Tanzania
Sauce Légume
     Origin: Benin
Sewin Gyda Saws Perlysiau
(Sea Trout with Herb Sauce)
     Origin: Welsh
Samaki wa Kapaka
(Zanzibar Grilled Fish)
     Origin: Tanzania
Sauce Moundourou
(Moundourou Leaf Sauce)
     Origin: Chad
Sewin with Samphire and Laver
Purée

     Origin: Britain
Sambal Belacan
     Origin: Malaysia
Sauce Nantua
     Origin: France
Sewin yn y Badell
(Pan-fried Sea Trout)
     Origin: Welsh
Sambal Telur
     Origin: Malaysia
Sauce Oseille
(Sorrel Sauce)
     Origin: Burkina Faso
Seychelles Fish Curry
     Origin: Seychelles
Sambal Tomat
(Tomato Sambal)
     Origin: Aruba
Sauce Rouille
(Rouille Sauce)
     Origin: France
Seychelles Fish Curry II
     Origin: Seychelles
Sambol Telur
(Egg Sambol)
     Origin: Maldives
Sauce Verde
     Origin: Italy
Sgadan Hallt
(Salted HerringSalted Herring)
     Origin: Welsh
Samia' Metchou Peng Pa
(Khmer Fish Stew with Lemongrass)
     Origin: Cambodia
Sauci Yohss
(Gambian Mussel Meats in Tomato Sauce
with Potatoes)
     Origin: Gambia
Shacha Sauce
     Origin: China
Samilolo
(Fermented Coconut Sauce)
     Origin: Samoa
Savoury Fish Steaks
     Origin: New Zealand
Shacha Sauce
     Origin: Taiwan
Samlar Machu
(Cambodian Sour Soup)
     Origin: Cambodia
Saws Rhython
(Cockle Sauce)
     Origin: Welsh
Shark and Bake
     Origin: Trinidad
Samlor Korko
(Cambodian 'Mixing Soup')
     Origin: Cambodia
Sayadieh Samak
(Baked Fish with Rice)
     Origin: Saudi Arabia
Shattoo Water
     Origin: Dominica
Samlor Machu Trey
(Sweet and Sour Soup with Fish)
     Origin: Cambodia
Scallop and Mushroom Pie
     Origin: Ireland
Shellfish and Leek Roly-poly
     Origin: Britain
Samusa aux Crevettes
Réunionaise

(Reunion Shrimp Samosas)
     Origin: Reunion
Scallop and Prawn Chu Chee
     Origin: Thailand
Shellfish Forcemeats
     Origin: Roman
Sankara Meen Kuzhambu
(Red Snapper Shallot Curry)
     Origin: India
Scallop Broth with Cornish Earlies
     Origin: England
Shellfish Seaweed Pudding
     Origin: Ancient
Sao Tomean Calulu
     Origin: Sao Tome
Scallop Devils on Horseback with
Prunes

     Origin: Britain
Shin Ngoa Lap
(Spicy Beef Salad)
     Origin: Laos
Sarda ita Fit
(Bonito are Prepared Thus)
     Origin: Roman
Scallop Pie
     Origin: Northern Ireland
Shito
(Dark Chilli Sambal)
     Origin: Ghana
Sarda ita fit
(Stuffed Bonito)
     Origin: Roman
Scallops with Onion Cream Sauce
     Origin: Scotland
Shito
(Ghanaian Black Chilli Sauce)
     Origin: Ghana
Sardas sic Facies
(Sardines are Prepared Thus)
     Origin: Roman
Scarus
(Dentex)
     Origin: Roman
Shitor Din
     Origin: Ghana
Sardine Kelaguen
     Origin: Northern Mariana Islands
Scillas
(King Prawns)
     Origin: Roman
Shorshe Chingri
(Bengali Prawns and Sea Blite)
     Origin: Bangladesh
Sardine Kelaguen
     Origin: Guam
Scotch Woodcock
     Origin: Scotland
Shrimp and Corn Chowder
     Origin: American
Sardines à la bretonne
(Breton-style sardines)
     Origin: France
Scottish Pickled Herring
     Origin: Scotland
Shrimp Sauce
     Origin: Britain
Sardines with Chermoula
     Origin: Western Sahara
Scottish Potted Herring
     Origin: Scotland
Shrimp Sauce
     Origin: Britain
Sardinhas Assadas
(Grilled Sardines)
     Origin: Portugal
Sea Bass a la Grecque
     Origin: France
Shuba
(Herring and Beet Salad)
     Origin: Moldova
Sareng Thongba
(Manipuri Catfish Curry)
     Origin: India
Sea Bass with Sea Beet and Marsh
Samphire

     Origin: Britain
Si Byan
(Burmese Fish Curry)
     Origin: Myanmar
Sargos
(Cuttlefish)
     Origin: Roman
Seafood Amok
     Origin: Cambodia
Sic Farcies eam Sepiam Coctam
(Stuffed and Cooked Cuttlefish)
     Origin: Roman
Sashimi
     Origin: Japan
Seafood and Bacon Kebabs
     Origin: Britain
Sicilian Fish Sauce
     Origin: Italy
Satay
     Origin: Indonesia
Seafood Chili
     Origin: American
Sierra Leone Fish Cake
     Origin: Sierra Leone
Sauce Arachide de Burkina Faso
(Burkinabe Peanut Sauce)
     Origin: Burkina Faso
Seafood Curry
     Origin: Scotland
Sauce au Breton Kari
(Breton Kari Sauce)
     Origin: France
Seafood Pastechi
     Origin: Sint Eustatius

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