Seafood

A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.

A cross between LD Restaurant’s red porgy sashimi and typical Dalmatian dishes: fish terrine, tuna carpaccio, and shrimp, with a cucumber yogurt sauce and fennel frond oil.

A dish that combines Black Sea red mullet and banosh, a kind of polenta cooked in sour cream and brynza cheese, specialty of the Hutsuls, a fierce mountain population living mainly in the Ukrainian Carpathians.

My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell and served with a crab rice polenta and a simple crab cream sauce.

In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which…

My last recipe brought you the Dalmatian stew, a delicious mix of Swiss chard and potatoes. As I mentioned, this is one of Croatia’s most popular side dishes to eat with fish,…

It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…

Since I first wrote about Pomor cuisine here, I’ve already posted two cod recipes from the Russian Far North: a cod fish soup, and cod and potato fritters. But the Pomors aren’t…

If you’re an assiduous reader of this blog, you might remember my first recipe for ukha, the traditional Russian fish soup: a yellow perch ukha with perch fritters and perch roe croutons.…

In my recent post on Pomor cuisine, I mentioned that the Pomors were known as “cod eaters” because they consumed codfish, in various ways, with impressive regularity. At the Arkhangelsk market, the…