Fish and onion soup (modern reconstruction)
Trout or salmon poached at the end of a simmered broth of onion and root vegetables, a present-day reconstruction of coastal cooking built on excavated fish bones and a boiling pot.
Recipes
1504 records with their sources, across 11 categories.
All fish and seafood31
Smoked salted and dried foods24
Adjacent and excluded3
Garum and fish sauces2
Acid and oil pickles1
Fermented whole fish and seafood1
Smoked salted and dried foods24Adjacent and excluded3Garum and fish sauces2Acid and oil pickles1Fermented whole fish and seafood1Filtered to
Recipes
High risk
Yukola (Nivkh dried salmon)
Pacific salmon opened along the backbone and hung on elevated wooden frameworks to air-dry, the winter provision at the centre of Nivkh household fishing on Sakhalin and the Lower Amur.
High risk
Stockfish
Cod hung on open racks in cold northern air until most of its water has gone, leaving a hard, light, unsalted fish that keeps and travels and must be soaked for days before cooking.
Elevated risk
Oyster ketchup
Oyster ketchup is a Victorian English shellfish seasoning documented in Mrs Beeton’s 1861 household manual. The page records the historical formula and serving role as evidence, not as a safe modern recipe.
Arbroath smokie
Arbroath smokies are whole haddock dry-salted, paired by the tail and hot-smoked in a protected coastal area. Their recorded history links Auchmithie and Arbroath, though the exact origin is unsettled.
Elevated risk
Hot-smoked salmon
Salmon fillets salted or dry-brined, rested, then cooked and flavoured in a smoker. The method is a cooking process, and the endpoint decides its safety.
High risk
Gulf shrimp head-and-shell koji garum
Chef Alex Perry makes this modern shrimp garum from Gulf white shrimp heads and shells, koji, water and salt. He holds the mash at 60°C for two months, then strains the liquid for use as a seasoning.
Baja-style fish tacos
Crisp battered white fish in warm corn tortillas with shredded cabbage, lime and fresh salsa. This home version draws on the Ensenada style without claiming to be a definitive historic formula.
Bêche-de-mer (trepang)
Sea cucumber cleaned, boiled and dried, sometimes with smoke, into a long-keeping trade product; Makassan processing in Arnhem Land is documented from at least the eighteenth century.
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.
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.
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
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.
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.
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.
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.
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
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.