Seafood dishes

Source: Wikipedia. Pages: 75. Chapters: Clam dishes, Crab dishes, Fish dishes, Lobster dishes, Octopus dishes, Shrimp dishes, Fish and chips, Ceviche, Lutefisk, Herring soup, Stargazy pie, Gejang, Bouillabaisse, Clam chowder, Steamed clams, Fried clams, Clams casino, Smoked salmon, Masgouf, Pompano en Papillote, Fishcake, Kuai, Acqua pazza, Fisherman's Soup, Paprykarz szczecinski, Scampi, Rakfisk, Takoyaki, Agujjim, Lobster roll, Canh chua, Tuna fish sandwich, Rollmops, Mohinga, Old Bay Seasoning, Arròs negre, Kedgeree, Cappon magro, Gravlax, Sungeoguk, Cioppino, Escabeche, Crab cake, Polbo á feira, Poke, Fish and brewis, List of raw fish dishes, Carpaccio, Rihaakuru, Har gow, Bisque, Kalakukko, Curanto, Crab rangoon, Ying Yang fish, Quenelle, Sannakji, Chilli crab, Fried prawn, Deviled crab, Fish boil, Lobster Newberg, Maeuntang, Jaecheopguk, Caldeirada, Soft-shell crab, Brandade, Moqueca, Fabes con almejas, Fish tea, Dressed herring, Encebollado, Ackee and saltfish, Ukha, Potted shrimps, Fish head curry, Hoedeopbap, Laulau, Fruits de mer, Garudiya, Drunken shrimp, Bún riêu, Pira caldo, Esqueixada, Bánh canh, Surf and turf, Machha Jhola, Crappit heid, Orange cuttlefish, 'Ota 'ika, Tiradito, Lobster Thermidor, Fischbrötchen, Dahi Machha, Fideuà, Balchão, Bacalaíto, Seafood birdsnest, Shrimp DeJonghe, Marmitako, Loimulohi, Fish moolie, Hongzhang, Bacalhau à Brás, Arsik, Sole meunière, Clam cake, Tuna salad, Tekwan, Brathering, Blackening, Prawn cocktail, Cataplana, Shmaltz herring, Asam Pedas, Psarosoupa, Coulibiac, Bacalhau à Zé do Pipo, Cabbie claw, Ikan Bakar, Maachha Bihana, Tuna casserole, Lobster stew, Black pepper crab, Bacalhau à Gomes de Sá, Nanbanzuke, Shark chutney, Camaron rebosado, Stuffed clam, Namasu, Clam sauce, Hongeohoe, Bacalhau com natas, À l'amiral, Brudet, Miruhulee boava, Lohikeitto, Mas riha, Mas huni, Baccalà alla vicentina, Chhencheda, Thieboudienne, Bourdeto, Kakavia, Paila marina, Clams oreganata, Sliced fish soup, Topote, Squid cocktail. Excerpt: Fish and chips is a popular take-away food that originated in the United Kingdom in 1858 or 1863. It typically consists of battered (or sometimes breadcrumbed) fish (traditionally cod or in Australia, flake, but sometimes haddock or plaice), which is deep-fried and accompanied by deep-fried 'slab-cut' chips. Popular tradition associates the dish with the United Kingdom and Ireland. The dish remains very popular in the UK and in areas colonised by British people in the mid 19th century, when the dish originated, such as Australia, New Zealand and Canada. The United States has more recently developed it as a staple derived from Canadian and Irish expatriates, but the dish is not considered common outside Lent. It has been popular in the Faroe Islands since the 1940s, when it was introduced during the British occupation of the Islands during World War II. Fish and chips became a stock meal among the working classes in Great Britain as a consequence of the rapid development of trawl fishing in the North Sea, and development of railways connecting ports to cities during the second half of the 19th century. In 1860, the first fish and chip shop was opened in London by Jewish proprietor Joseph Malin. Cod and chips in Horseshoe Bay, British Columbia, Canada Fish and chips in a kebab shop in Helsinki, FinlandDeep-fried chips (slices or pieces of potato) as a dish may have first appeared in Britain in about the same period: the Oxford English Dictionary notes as its earliest u...