FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood101Smoked salted and dried foods51Garum and fish sauces26Fermented whole fish and seafood17Adjacent and excluded4Acid and oil pickles2Fermented, enzyme-ripened and mixed seasonings1
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Recipes

12 recipes

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Thin slices of gravad lax with dill and pepper on a cream platter.
High risk

Gravad lax

Salmon is cured with salt, sugar, pepper, dill and lemon zest under refrigeration.

Sweden
· Fish and seafood
Illustrative serving of poached stockfish with wholegrain mustard butter, potatoes, carrots and chives. The mustard-butter sauce is an editorial formulation for this recipe.
Elevated risk

Poached stockfish with mustard butter

Rehydrated air-dried Norwegian cod simmered until it flakes, served with boiled potatoes and carrots under a wholegrain-mustard butter whisked from the fish's own poaching liquid.

Norway · Modern method
· Fish and seafood
Bakalar na bijelo, a pale stockfish and potato spread with parsley, served in an ivory bowl.
Elevated risk

Bakalar na bijelo

An Istrian festive spread of cooked stockfish beaten with olive oil and garlic until pale and cohesive, here bulked out with hand-mashed floury potato.

Istria · Traditional method
· Fish and seafood
Illustrative modern reconstruction of poached stockfish with a coarse walnut, garlic and bread sauce, based on the ingredients and mortar method in Ashmole MS 1439. The source records no historical serving appearance.
Elevated risk

Stockfish in walnut sauce (medieval)

The second stockfish sauce from a fifteenth-century English manuscript: walnuts, garlic, bread, pepper and salt ground in a mortar and loosened with the fish's own broth.

England · Modern adaptation
· Fish and seafood
An interpretive gouache illustration of cooked stockfish under a hot, light verjuice and fish-broth sauce with chopped parsley; the fifteenth-century manuscript supports these ingredients and serving form, not this exact plate.
Elevated risk

Stockfish in verjuice sauce (medieval)

A fifteenth-century English way to serve cooked stockfish: strained fish broth boiled with chopped parsley, powdered ginger and a little verjuice, then poured hot over the fish.

England · Modern adaptation
· Fish and seafood
A plate of golden ackee and flakes of saltfish with tomato, sweet pepper, onion and thyme.
High risk

Ackee and saltfish

Jamaica's best-known dish: salt-cured cod desalted and flaked, then folded through ackee arils with onion, tomato, sweet pepper, thyme and Scotch bonnet.

Jamaica · Traditional method
Fish and seafood
A bowl of the original contemporary stockfish, chickpea and olive stew, with large cooked fish flakes, whole chickpeas and dark olives in tomato sauce; an editorial recipe image, not a regional traditional dish.
Elevated risk

Stockfish, chickpea and olive stew

A contemporary Mediterranean-style stew in which poached stockfish flakes are folded into a paprika-spiced tomato sauce with cooked chickpeas and olives.

Modern method
· Fish and seafood
Finished Bacalà alla Vicentina: tender stockfish pieces in pale onion and milk sauce beside golden polenta on a rustic plate.
Elevated risk

Bacalà alla vicentina

Stockfish from Vicenza, left barely bubbling for hours with onion, preserved anchovy, olive oil, milk and a little cheese until it is tender under a dense pale sauce, and eaten with polenta.

Vicenza · Traditional method
· Fish and seafood
Stoccafisso all'anconitana baked with potatoes, tomatoes and olives in a rustic casserole.
Elevated risk

Stoccafisso all'anconitana

Ancona's baked stockfish: thick pieces layered with potatoes, tomatoes, olives, capers and anchovy under olive oil and white wine, cooked slowly in a covered dish.

Ancona · Traditional method
· Fish and seafood
Pale whipped stockfish cream with parsley on grilled polenta, served on a dark wooden table
Elevated risk

Baccalà mantecato

A Venetian cicchetto of cooked unsalted stockfish beaten with oil until it turns into a pale, aerated cream, spooned onto grilled polenta in the city's wine bars.

Venice · Traditional method
· Fish and seafood
Roasted bacalhau à lagareiro in a shallow ceramic dish with golden potatoes, onion, garlic and olive oil.
Elevated risk

Bacalhau à lagareiro

Thick pieces of desalted salt cod roasted in olive oil with garlic and onion, served with small potatoes cooked and then crushed until their skins split.

Portugal · Traditional method
· Fish and seafood
Bacalhau à Brás with cod flakes, fine potato matchsticks and black olives, served on a pale plate.
Elevated risk

Bacalhau à Brás

Lisbon's salt cod dish: shredded desalted cod and fine fried potato matchsticks folded through softened onion and bound with beaten egg, finished with parsley and black olives.

Lisbon · Traditional method
· Fish and seafood