Smoked Salmon
The smoked salmon meal has existed since prehistoric times. Native Americans were familiar with smoking salmon meat to preserve it, and even the Greeks and Romans used it in their food. Historically, wild Pacific and North Atlantic salmon were used to make smoked salmon; however, overfishing in the 20th century has led to the majority of smoked salmon being farmed.
Before smoking, the salmon is salted via the wet or dry curing process, which aids in preservation. The act of smoking may involve two techniques: hot smoking, which is less prevalent, and cold smoking, which is the most used approach currently.
Bacalhau à brás
Bacalhau à bras is a straightforward Portuguese cuisine composed of cooked and shredded salt fish, fried potato strips, onions, eggs, and olives. A dish that is popular across the nation and consists of a delectable combination of flavours and textures is immensely pleasant.
Typically, it is topped with parsley and served when the potatoes are still crispy and hot. It is believed that bacalhau à bras originated in the Bairro Alto neighbourhood of Lisbon, and it is now one of the most well-known Portuguese salt fish meals.
Bakaliaros
Although bakaliaros refers to cod, Greeks typically use word to describe golden and crisp cod fritters. Whether using salt or fresh fish, the meal can be prepared by frying pieces of cod in batter or by incorporating flaked cod into a thick batter.
When served with a thick, garlicky sauce, the fritters are typically referred to as bakaliaros skordalia. Although they are consumed throughout the year, cod fritters are typically connected with a March 25 festival commemorating the Annunciation of the Virgin Mary and the War of Independence.
Caldeirada
Caldeirada is a popular and flexible seafood stew that started as a delicacy for impoverished fishermen. It consists of many species of fish (which should always differ in flavour and texture), a variety of shellfish, and, on occasion, squid and octopus.
The components are typically added to a foundation of onions, white wine, olive oil, and tomatoes, and are then liberally seasoned with an assortment of fresh herbs and spices such as saffron and nutmeg. Today, the meal is renowned as a national delicacy and is frequently served with pieces of toasted, crispy bread.
Maryland Crab Cakes
No other meal better exemplifies Maryland’s cuisine than the crab cake, a fishcake made with crab meat, mayonnaise, eggs, bread crumbs, milk, and seasonings. Blue crab is regarded as the most suitable crab for use in cakes.
Typically, they are served on a bun with french fries, coleslaw, or macaroni salad. The dish was originally created by Native Americans, long before the introduction of European immigrants. It was one among the earliest meals introduced by settlers in the Chesapeake Bay region.
Croquetas de bacalao
Croquetas de bacalao are cod-based Spanish fritters. Although Spanish croquetas are typically made with a béchamel foundation, this popular version occasionally substitutes mashed potatoes for béchamel. Before shaping the dough into desired shapes, both alternatives are well-seasoned and mixed with cooked and flaked salt cod.
Each item is covered in breadcrumbs and cooked until golden brown and crunchy. Cod croquetas are one of the most prevalent variations of croquetas in Spain, and like other varieties, they are a traditional tapas dish enjoyed throughout the nation.
Espetos
Espetos is a Spanish ritual dating back to the late 19th century, when fishermen skewered and barbecued excess fish in small boats on the sand. Modern preparation often entails threading six sardines onto a skewer, seasoning them with sea salt, and then grilling them over an olive wood fire.
When the sardines are thoroughly cooked and their exteriors are golden brown, olive oil and lemon juice are sprinkled over them. It is thought that the greatest time to eat sardines is between May and August, when they are slightly fatter and therefore more flavorful. In numerous Malaga beach bars, espetos are served with soft drinks, beer, sangria, or Tinto de verano.
Fideuà
Fideuà is a colourful Valencian and Catalan meal that is sometimes compared to the popular paella. Similar to its more popular sibling, fideuà blends a range of seafood components with fideo, a thin and short pasta.
There are numerous fish and shellfish options available, such as cuttlefish, monkfish, and shrimp. To prepare the dish, pasta is briefly sautéed before being put to and boiled in the savoury seafood broth flavoured with saffron. Similar to paella, fideuà is traditionally cooked in a shallow iron pan without stirring to allow a crispy crust to form on the bottom.
Pempek
Pempek is a typical fish cake made with crushed fish meat and tapioca in Indonesia. The true origin of this dish is the city of Palembang in the province of South Sumatra. An ancient Palembang resident grew tired of the conventional fried or grilled fish, so he came up with the idea to grind the meat, combine it with tapioca flour, and deep-fry it to create a crunchy and delightful snack.
He would then cycle through the city and sell the fish cakes to the inhabitants of Palembang. Over time, pempek was acknowledged as a delectable snack, and it is now regarded as a typical Indonesian delicacy. These round or rectangular cakes are often steamed, then fried in vegetable oil and chopped into bite-size pieces just before serving.
Caldo de camarón
Caldo de camaron is a Mexican soup consisting of delicate shrimp, chayote squash, and carrots in a chile and tomato-based broth. The origins of the cuisine can be traced back to the ancient Nayarit, who used to cook a fiery chilli-based soup with shrimp.
It is suggested that the soup be garnished with diced avocado and a squeeze of lime juice.
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