Escabeche
Fried or cooked food covered in a vinegar-based preparation, the heat and the externally supplied acid working together; a family of methods whose early form is a Roman instruction for treating fried fish with hot vinegar.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All fish and seafood101
Smoked salted and dried foods51
Garum and fish sauces26
Fermented whole fish and seafood17
Adjacent and excluded4Acid and oil pickles2
Fermented, enzyme-ripened and mixed seasonings1
Smoked salted and dried foods51Garum and fish sauces26Fermented whole fish and seafood17Adjacent and excluded4Acid and oil pickles2Fermented, enzyme-ripened and mixed seasonings1Filtered to
Recipes
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
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.
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.
Elevated risk
Dried charales (charales secos)
Small central-Mexican lake silversides, Chirostoma spp., dried whole and sometimes salted, then fried, roasted or simmered into Lenten tortitas and snacks.
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.
High risk
Fraser Canyon wind-dried salmon
Salmon opened, scored and hung on roofed racks in the dry canyon winds of the Fraser River: slhíts'es in Stó:lō documentation, sts'wan in St'át'imc records.
High risk
Fish sauce
Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.
High risk
Colatura di alici di Cetara
Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.
Elevated risk
Newfoundland dried salt cod
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
High risk
Narezushi (funazushi)
A documentary account of funazushi, Shiga’s long-ripened narezushi associated with Lake Biwa and roe-bearing nigorobuna. It preserves regional, historical and cultural context; it is not a household preparation guide.
White beans with bokkoms
Cooked white beans warm gently with a little deboned, ready-to-eat commercial bokkom flesh, garlic, lemon and parsley. This is a contemporary serving adaptation, not a documented inherited Cape dish.
High risk
Narezushi
A documentary account of Japanese narezushi, a family of salted-fish and rice ferments. This entry preserves the East Kishu (Mie) source’s identity and regional context without providing a household preparation method.
5-minuterssill
A Swedish ready-to-dress herring preparation: add the classic sliced aromatics and spices to already prepared herring, then serve or chill for fuller flavour.
Elevated risk
Salted-dried pirarucu (manta)
Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.
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.
Elevated risk
Carquín dried anchoveta
Anchoveta salted, drained of sanguaza and sun-dried on sand or stones at Caleta de Carquín, a technique declared part of Peru's cultural heritage in 2016.
High risk
Columbia River pounded dried salmon
Dried salmon broken down, pounded to a meal and pressed into grass baskets lined with fish skin: the compact trade food of Celilo Falls and The Dalles.
High risk
Pipsi
Arctic char opened, scored and air-dried in the Canadian Arctic: concentrated, chewy country food recorded as pipsi in Nunavut and pitsik in Nunavik.
Toroī with pūhā or watercress
Dixon's 2007 thesis records ten toroi study batches, five with puha and five with watercress, each from 2 kg of shell-on green-lipped mussels and about 600 g of greens. Its method is a laboratory one.
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.
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.
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.
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.
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.
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.
High risk
Maldive fish
Maldive fish is a hard, smoke-dried tuna product made in the Maldives and traded especially to Sri Lanka, where it is known as umbalakada. Cooks shave or pound it into a concentrated savory seasoning for sambols, curries and other dishes.
High risk
Arabushi (smoke-dried bonito)
Japanese skipjack tuna cooked, then repeatedly smoked and dried over a wood fire by the hand-fired tebiyama method into a hard block for shaving into dashi: the first stage of katsuobushi.
High risk
Bonito flakes (katsuobushi)
Katsuobushi is skipjack tuna cooked, smoked and dried into a hard block that is shaved into flakes for dashi and toppings. Some styles stop at the smoke-dried stage; others receive carefully managed mold maturation.
Elevated risk
Oenogarum
Oenogarum is fish sauce mixed with wine, pepper and often olive oil: a Roman table sauce in the Apicius cookbook, and a reduced, strained sauce in a later medical text.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
High risk
Mahyawa (mahyaveh)
Mahyawa, also written mahyaveh, is a traditional fish sauce from southern Iran, made by salting small sardines or anchovies in water, maturing them in jars and seasoning the filtered liquid with mustard and spices.
High risk
Nam pla
Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.
Elevated risk
Smoked fish and agushie stew
Ghanaian agushie stew combines melon-seed paste with tomatoes, peppers, palm oil and smoked fish, and is served with rice, yam or plantain.
A surströmming meal
A Swedish late-summer meal of commercially prepared surströmming, tunnbröd, potatoes, onion and cultured cream. This is a serving preparation; the specialist fish fermentation is not made at home here.
High risk
Pla ra with roasted grain
A fish batch is washed, mixed with 800 g salt per about 5 kg fish, and packed with an unresolved roasted-grain addition; cleaning weight and storage duration are unclear.
High risk
Pla ra with mixed freshwater fish
Mixed freshwater fish are soaked, repeatedly washed, salted and packed with toasted ground paddy rice; the creator gives a 1.5 kg fish batch and an unmeasured ladle dose.
High risk
Pla ra with pla soi and pla koom
Pla soi and pla koom are salted with coarse sea salt, held in bags and packed with later grain additions; the source leaves salt basis, bran dose and part of the sequence unclear.
High risk
Smoked mackerel spread
A quick Czech spread folds ready-smoked mackerel into quark, pickles, onion, mustard and lemon for serving with bread.
High risk
Smoked mackerel
Whole mackerel brined for up to a day, then hot-smoked over beech and alder until the oily flesh takes colour and smoke, in a Czech smokehouse recipe.
Elevated risk
Layered salad with Latvian sprats
A Latvian Šprotes page’s layered salad uses one can of sprats in oil, grated vegetables and eggs with mayonnaise. The page gives no serving yield, can size or complete vegetable-cooking method.
Elevated risk
Sol over Gudhjem
Sol over Gudhjem layers hot-smoked herring and vegetables on buttered rye bread, topped with egg yolk.
Elevated risk
Smoked eel roll
This Dutch lunch roll combines purchased smoked eel with cucumber, basil, lemon dressing and lettuce.
Elevated risk
Hot-smoked salmon on colcannon
Burren Smokehouse’s colcannon dish serves hot-smoked salmon with mashed potatoes, cabbage, stir-fried vegetables and mustard cream.
Elevated risk
Highland smoked-salmon scramble
Softly scrambled eggs enriched with cream and butter, served with cold-smoked salmon, chives, lemon and sourdough toast as a British breakfast dish.
Elevated risk
Broiled Yarmouth bloater
A Victorian way with Great Yarmouth bloaters: the lightly salted, cold-smoked whole herring is broiled and served with fresh butter and a warmed captain's biscuit.
Elevated risk
Craster kipper club sandwich
A warm club sandwich of oak-smoked Craster kipper fillets layered with soft-boiled egg, romaine, avocado and lemon mayonnaise on brown bread.
Arbroath smokie risotto
A four-serving risotto published in the 2014 Arbroath Smokie Trail booklet and credited to Hayley Wilkes. It cooks with finished Arbroath smokies; it does not describe smoking fish.
Elevated risk
Smoked haddock chowder
Alfred Enderby’s chowder combines smoked haddock with potato, sweetcorn and spinach in a milk-and-stock broth.
High risk
Dried ammassat / ammassaat
Greenlandic capelin dried whole on rocks, among crowberry vegetation or on buildings, and the microbial research that has made this small fish unusually well studied.