Sashimi

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  Tuna fish sandwich

  Tuna fish sandwiches (often just tuna sandwiches) are popular sandwiches. The New York Times in 1985 called it the "quintessential". The Daily Mail said in 2009 that it has been "the staple of the snatched office lunch for a generation." Variations include the tuna boat and tuna melt. A tuna fish...
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  Tuna salad

  Tuna salad is a blend of typically three main ingredients: tuna, eggs, and some form of mayonnaise or mayonnaise-substitute, such as mustard. The tuna used is usually pre-cooked, canned, and preserved with water or oil. It is common to place the spread between two slices of bread thus making a tuna...
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  Niçoise salad

  Niçoise salad (French pronunciation: [niˈswaz]), sometimes referred to as Salade Niçoise or insalata nizzarda, is a type of salad. As suggested by the name, it is a specialty of the Cote D'Azur region of France, originating in and named for the city of Nice. The salad or “salade” is carefully...
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  Sushi

  In Japanese cuisine, sushi (寿司, 鮨, or 鮓) is vinegar rice, usually topped with other ingredients, such as fish. In spelling sushi its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called rendaku in Japanese. Sliced raw fish alone is called...
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  Gefilte fish

  Gefilte fish (Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch, English: filled fish, Hebrew דגים ממולאים dagim memula'im) are poached fish patties or fish balls made from a mixture of ground deboned fish, mostly carp or pike. They are popular in the Ashkenazi Jewish community. In traditional...
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  Fish head curry

  In Singapore and Malaysia, Fish head curry (Chinese and Indian roots) is a dish where the head of an Ikan Merah (literally "Red fish"), is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread. In Bengal (Bangladesh and West...
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  Bouillabaisse

  Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar ...
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  Kedgeree

  Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. According to some highly disputed sources, the dish originated from Scotland and was taken to India by Scottish troops during the British Raj, where...

• Sole meunière

  Sole Meunière is a classic French dish consisting of sole fish, whole or fillet, served with a brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a...

• Tuna casserole

  Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish. The casserole is often topped with potato chips or canned fried onions. It is a common dish in some parts of the United States of America. Tuna casserole is convenient in that it can be prepared using no fresh...