Best Fish

Tsukiji Market was a significant wholesale fish market located in Tokyo, Japan. Established in 1935, it served as a primary hub for seafood distribution globally and within Japan. The market’s operations centered around the daily tuna auction, attracting international attention and providing vital s...

Katsuobushi is a traditional Japanese food product made from skipjack tuna, specifically *Katsuwonus pelamis*, which is filleted, simmered, smoked, and fermented. During the fermentation process, the fish blocks are repeatedly treated with a specific mold culture to remove moisture, resulting in an...

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is produced by layering small fish, typically anchovies, with sea salt in barrels and allowing the mixture to ferment for several months. Key production centers include the island of...

Smoked Arctic char offers a delicate flavor similar to salmon, derived from a cold-water fish native to the alpine lakes and coastal Arctic regions of North America and Europe.

LaFosse's Koi is a complex origami fish model designed by American paper artist Michael G. LaFosse, co-founder of the Origamido Studio. The model is noted for its organic, flowing lines and lifelike proportions, achieved through the wet-folding technique using a single uncut square of paper. Wet-fol...

Haikouichthys ercaicunensis is a small, fishlike chordate from the Early Cambrian Chengjiang biota of Yunnan, China, dating to roughly 518 million years ago. Fossils show a distinct head region, repeated muscle blocks, gill structures, and fin folds, features associated with early vertebrate organiz...

Yoshizawa's Carp (koi) is an origami model by Akira Yoshizawa (1911–2005), the Japanese artist widely regarded as the founder of modern origami. The design exemplifies the wet-folding technique Yoshizawa pioneered, in which paper is lightly dampened to produce smooth curves and sculptural form from...

A poke bowl is a contemporary food item originating in Hawaii. It typically consists of diced, fresh fish—most often ahi tuna—marinated in soy sauce and seasonings, served over a bed of steamed white rice. This dish offers a flavorful and convenient meal option suitable for individuals seeking light...

Michael LaFosse’s Koi origami model presents a significant challenge for experienced folders. The design utilizes advanced techniques, notably wet-folding, to replicate the fluid curves and detailed form of a koi fish. It's favored by those seeking to master complex origami constructions and appreci...

Mutabbaq samak is an Iraqi and Gulf Arab dish consisting of spiced fried fish layered over or served with seasoned rice. The word "mutabbaq" means "layered" or "flattened" in Arabic, describing how the fish is arranged relative to the rice. In Iraq, the dish is commonly prepared with freshwater fish...

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and William Henry Perrins in Worcester, England, around 1837. The recipe was reportedly inspired by a similar condiment from South Asia and relies on a complex mixture of ingredients, includ...

Assam Laksa is a distinctive Malaysian soup originating from Penang. It features a sour broth intensely flavored with tamarind and fish stock, traditionally incorporating mackerel. The dish’s sharp, complex taste profile makes it popular among those seeking authentic Southeast Asian cuisine. It's pa...

La Pescheria di Rialto is the historic fish market of Venice, located beside the Grand Canal near the Rialto Bridge. Built in 1907, the open-air loggia was designed by architect Domenico Rupolo and painter Cesare Laurenti. The structure is noted for its architectural blend of Gothic and Art Nouveau...

Macher Jhol is a traditional Bengali fish curry popular in the Indian state of West Bengal and Bangladesh. The dish features fish such as rohu or hilsa gently simmered in a light, watery broth with mustard oil, turmeric, and vegetables like potatoes and cauliflower. Unlike thicker, creamier curries,...

Ghalieh Mahi is a traditional Persian herb and fish stew originating from the southern coastal regions of Iran, such as Khuzestan and Bushehr provinces. It is prepared by simmering chunks of fish in a pungent, herbaceous sauce heavily reliant on fresh fenugreek and coriander. The broth is characteri...

Brodetto is a traditional Italian fish stew with numerous regional variations, predominantly found along the Adriatic coast in regions such as Marche, Abruzzo, and Veneto. The dish originated as a humble meal prepared by fishermen using unsold catches, leading to a highly flexible recipe that requir...

Colatura di alici is a traditional Italian fish sauce produced in Cetara, a fishing village on the Amalfi Coast of Campania. It is made by layering fresh anchovies with salt in small wooden barrels, pressing them under weights, and collecting the amber liquid that slowly percolates out over several...

Bouillabaisse is a classic French seafood soup deeply rooted in the traditions of Provence. It’s notable for its complex flavor profile built from a variety of locally sourced fish, shellfish, and aromatic saffron. Originating in Marseille, this stew was historically prepared by fishermen selling th...

Cambodian Fish Amok is a creamy curry featuring steamed fish enveloped in a rich, spiced custard. The dish utilizes *kroeung*, a complex Khmer paste made from herbs, spices, and galangal, creating a distinctive flavor profile. Traditionally prepared and served within banana leaves, it’s a staple of...

Bottarga is a Mediterranean delicacy consisting of fish roe that has been salt-cured and dried. The two main varieties are made from the roe of grey mullet (bottarga di muggine), primarily produced in Sardinia, and bluefin tuna (bottarga di tonno), commonly made in Sicily. The production process inv...

Meen Kulambu is a traditional fish curry originating from the South Indian state of Tamil Nadu. It is distinguished by its dark, thick, and tangy gravy, which is built on a base of tamarind extract, tomatoes, and a proprietary blend of toasted spices including coriander, cumin, and black pepper. Fir...

Ikan Bakar is a traditional Southeast Asian dish consisting of whole fish or fish fillets grilled over an open flame. It is particularly popular in Indonesia and Malaysia, where the name translates literally to grilled fish. The seafood is typically marinated in a mixture of spices, such as turmeric...

A culinary staple of the Florida Gulf Coast, this oily fish is notable for its historical importance in local fishing communities and its distinct flavor when prepared over hardwood.

The Fischauktionshalle is a historic market building located in the Altona district of Hamburg, Germany. Constructed in 1895, it served as the central fish auction hall for the city's thriving port industry until the late 20th century. The brick architecture features expansive arches designed to acc...

The Fischauktionshalle Hamburg is a significant historic market hall built in 1895. It served as a prominent fish auction location within Hamburg’s port. Today, it hosts diverse events and markets, providing a unique venue for gatherings and trade. The hall remains relevant to those interested in th...

The Encyclopedia of Fish Physiology is an Academic Press reference on fish anatomy, metabolism, reproduction, sensory biology, and adaptation.

Pla Pao is a Thai preparation of whole fish packed with lemongrass and salt-crusted before grilling over charcoal, a technique that keeps the flesh moist while imparting smoky flavor.

Grilled sardines are a traditional Portuguese and Mediterranean preparation, with the Lisbon Festas de Santo António festival celebrating them as a cultural icon each June.

Gaeng Som is a sour Thai curry made without coconut milk, using tamarind or green mango for acidity and a turmeric-based paste, particularly popular in southern Thailand where it is eaten daily as a tangy fish curry.