Fish with lime slices. Arek Socha / Pixabay.com / 2017 / CC0 1.0
Fish and seafood are used as ingredients in almost every cuisine, even land-locked ones.
Owing to religious restrictions on meats, fish became a popular food in European cuisines during religious fasts. This survives in the tradition of “fish on Fridays” in English-based cuisines.
Nowadays, concerns about fish and seafood include sustainability, and proper labelling to ensure authenticity of what consumers think they are paying for.
See also: Fish (main entry), Seafood (main entry)
This is a great way to use up anchovies that you might have left over from another recipe.
This avocado & shrimp salad is a fabulous rich-tasting salad, but lighter in calories than you would imagine. Serve with something off the grill, and perhaps another plainer, leafy salad.
This modern twist on a classical French dish draws on inexpensive, environmentally-sustainable basa fish and takes less than 15 minutes to prepare, so it’s an ideal mid-week supper candidate.
If you love sardines and the rich, tangy preserves known as Branston Pickle, your ship has come in. This is an easy mixture of sardines and pickle to spread on hot buttered toast.
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A simple, zesty glaze to make a piece of fish more interesting.
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This is a dipping sauce to serve with grilled fish.
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A very rich-tasting fish pie.
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A classic, no-fail batter for fish.
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This are fancy yet kid-friendly lunch sandwiches that the kids can help you make for them.
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Serve these as a starter in their dishes on a plate, with some bread and some salad or nibbly veggie bits on the side.
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These are great nibblies.
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Good with mashed or plain boiled potatoes.
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A Japanese stock recipe. You can make two broths from the seaweed and the tuna.
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Katsuobushi Dashi is a simple Japanese stock recipe, based on dried flakes of tuna.
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Kombu Dashi is a simple Japanese stock based on seaweed. It is often used with meat or fish dishes.
Marie Rose Sauce is a simple, classic sauce to go with shrimp, battered fish, or French fries. It’s very quick and easy to make, and there’s no cooking required, just a quick stir.
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Niban Dashi is often used to simmer vegetables in.
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Often used as a base for miso soup. Niboshi are dried sardines.
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The small pots of potted shrimp are nice as a starter, served in their pots on a larger plate with a small bit of salad on the plate, along with toast, crackers or good bread.
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A very good stand-in for fish stock that would otherwise take hours to cobble together.
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An easy, no-fail seafood sauce for shrimp, etc.
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Often served in the U.S. stirred into hot linguine noodles.
A classic, though eccentric, regional English recipe!
Tartar sauce lovers will rejoice at this recipe. It’s quick and easy to make out of ingredients you may have in your fridge every day; it’s tangy and refreshing like the best tartar sauces you’ve ever had, and it doesn’t taste chemically.
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A very-easy casserole that even kids will love.
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A full-flavoured pasta dish that can be served warm, or chilled as a pasta salad.