Recipe features fresh fish, butter, lemon and parsley. True English Dover sole is preferred for quality results. Clarified butter prevents browning during cooking. Boneless sole is faster and easier to prepare
Loimulohi is smoked salmon on wooden plank over open fire. Chutoro nigiri sushi features medium-fatty tuna slices on hand-pressed rice. Unadon combines grilled unagi with steamed rice. Tekkadon serves vinegar-flavored rice with raw tuna. Temaki is hand-rolled sushi with conical shape and raw fish
Salmon glazed with maple syrup and soy sauce creates crispy crust. Rainbow trout baked with herbs and lemon slices. Sole baked with olive oil, mint, and ginger. Whole fish can be stuffed with herbs and lemon slices
Ceviche is a Latin American dish made by marinating raw fish in acidic citrus juice. Acid denatures proteins, making fish opaque and firm without cooking. Fresh fish and seafood are essential for safety and flavor. Pieces should be 1/4 inch thick for proper marinating
Stargazy pie originated in Mousehole, Cornwall in the 16th century. Traditionally served during Tom Bawcock's Eve festival. Originally featured seven different fish species. Main ingredient is pilchard (sardine), sometimes mackerel or herring
Russian cuisine developed in late 19th-early 20th centuries. Simple preparation and straightforward ingredients. Regional diversity influences cuisine across different cities