Top 97 Freshwater Fish Dishes
in the World

Loimulohi is a traditional method of preparing salmon or rainbow trout. The fish is smoked on a wooden plank that's placed vertically over an open fire. Before the process, the salmon is usually seasoned with sea salt and drizzled or brushed with lemon juice, honey, or juniper berries. The cooking time depends on the distance from the coals. Once done, the smoky fish can be eaten straight off the plank.Expand

Karimeen pollichathu is a dish of heavily seasoned cichlid fish that's been fried, enveloped in masala (a mixture of spices and fresh ingredients), and wrapped in banana leaves to make a packet and then shortly pan-fried or grilled. The dish comes from the Indian state Kerala, which is naturally so as the main ingredient, the green chromide (or pearl sport), a type of cichlid fish, is native to the region. The preparation starts with shortly marinating the fish in a paste of spices, such as turmeric, chili powder, pepper, salt, and lime juice, and then shallow-frying it on both sides in coconut oil. While the fish marinates and fries, masala is prepared with fresh ingredients and spices, most commonly tomatoes, onions, ginger, garlic, curry leaves, green chili peppers, turmeric, and vinegar. Karimeen pollichathu should be served hot, with sides like lime juice and onions, rice, or naan. Expand

Šaran u rašljama is a traditional dish that is a specialty of the Croatian region of Baranja. It consists of a large carp that is placed in a divining rod and slowly cooked over a wood fire, giving it a unique smokiness and aroma. About ten minutes before the carp is fully cooked, it is sprinkled with salt and ground red paprika for extra flavor. It is recommended to serve the carp with spring onions, a potato salad, and a glass of white wine on the side.Expand

Tambaqui na brasa is a fish dish consisting of a whole tambaqui fish that's covered inside and out with a marinade typically made with olive oil, salt, pepper, various herbs, garlic, and lime slices, but that will differ from recipe to recipe. The fish is then grilled until it catches color and is cooked through. Rice, rice and beans, tucupi sauce, and lemon slices usually accompany the dish. Expand

Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South.Expand

Saramură is an authentic Romanian dish, typically made with grilled fish that is briefly simmered in vegetable broth. The fish is usually cooked on a griddle pan or a skillet with heated sea salt, and then transferred to another skillet with boiling water, chopped tomatoes, bell peppers, fresh herbs, garlic, and lemon juice. Once cooked, the fish is transferred to a plate, drizzled with vegetable sauce, and traditionally served alongisde mamaliga. Saramură prepared with grilled fish is a typical dish in the region of Dobrogea, while in some parts of Romania, this dish is also prepared with grilled meat such as chicken wings.Expand

Patarashca is a traditional fish dish originating from the Peruvian jungle. The dish consists of freshwater fish that's stuffed and grilled. The ingredients include whole fish, onions, hot chili peppers, sacha culantro, oil, garlic, cumin, salt, and pepper. The fish is cleaned, then stuffed with the combination of sacha culantro, onions, garlic, oil, hot peppers, and cumin. Once stuffed, it's wrapped in bijao leaves and placed on the grill to cook until done. Once done, patarashca is traditionally served with roasted plantains or boiled cassava on the side.Expand

Halászlé or fisherman's soup is made with mixed river fish cooked in a broth that is heavily spiced with hot paprika. The fish—mainly carp, catfish, perch, or pike—is locally sourced from the Tisza and Danube rivers, and though halászlé may seem like a simple dish, this rich soup is traditionally prepared outside and cooked in a kettle over an open fire. Every region has their own version, but the two most popular are Szeged halászlé, made with four types of fish, and Baja halászlé, made mainly with carp and served with homemade pasta called gyufatészta.Expand

Masgouf is a fish dish eaten all around Iraq and often referred to as the national dish of the country. The fish used to prepare masgouf is usually freshwater carp, which is butterflied, marinated, set on skewers, then grilled next to an open fire. To give it a crispy exterior, the fish is commonly covered with salt before cooking, while the marinating step may be omitted if the fish is fresh and of good quality. Although it is eaten throughout Iraq, the dish is especially popular in cities along the river Tigris. Originally, masgouf referred to the cooking technique, but today it is interchangeable with the dish. For the Iraqi people, eating is a ritual, and masgouf is an important part of that ritual. Because of the lengthy procedure and the complexity of the dish, it is usually eaten in restaurants. Each restaurant has their signature recipe, but they all share the same basic procedure principles. Due to the size of the carp, masgouf is commonly shared among family and friends. It is usually accompanied by freshly baked naan bread, tomatoes, grilled vegetables, and onion sauce.Expand

Boga a la parilla or boga on the grill is an Argentine fish delicacy consisting of grilled boga, a type of freshwater fish which is highly appreciated in Argentina. A whole fish is opened up and seasoned with spices, herbs, oil, lemon juice, and (sometimes) white wine. It is then placed on the grill and cooked to perfection on both sides. The fish is also commonly rubbed with dry chimichurri mix or flavored with different sauces such as salsa criolla, salsa provenzal, or salsa de maracuyá. Typical accompaniments to this grilled fish specialty include grilled or roasted vegetables, potatoes tossed with Provencal sauce, and a glass of white wine.Expand