Fish Dishes From Around the World Quiz

Answer: Spain

This traditional Spanish dish originates from the Valencian area of Spain. It's customary to make it with a special type of rice known as bomba rice, which, when cooked, is firm in the middle and softer on the outside, absorbing three times its volume of water.

This is important in a paella, as all the good flavours of the different ingredients in the liquid stock are absorbed into the rice, hence giving the paella its typical flavor. There are three types of paella, seafood only, meat only, or mixed, which is a mixture of seafood and meat. Traditionally they have pieces of fish as well as mussels, langoustines and small clams.

The dish gets its name from the pan it is cooked in, known as a paellera.

Answer: Blaff

This is a customary dish in Martinique, although it is made on other islands as well. The mixture of French, African and Indian influences, gives this fish dish an exotic and spicy taste. There are two theories as why this dish is called "Blaff", one being the sound the fish does when it's thrown into the boiling hot water, and the other is a mispronounced broth.

Answer: Boulettes de Poisson

Boulettes are usually made from any type of white fish, onion, parsley and peppers, minced up and rolled into balls, then deep fried, and served with a spicy tomato sauce.

Answer: Ca Kho To

Catfish is the most commonly used fish as it is the most abundant in the area, and has a high fat content which is good for braising, but any other white fish can be used. The caramelized marinade is made of a coconut caramel syrup known as nuoc mau, making it a sweet and savoury dish, eaten regularly at Senegalese homes.

Answer: Ceviche

Although ceviche is eaten mainly in Peru, it is prepared with different twists in most coastal South American countries. There are special restaurants known as cevicherías serving this dish in many distinct ways. Ceviche is always prepared with very fresh raw fish, which is left to marinade in the lime juice for no longer than 3 hours. The acid in the lime juice actually cooks the fish, if left longer in the marinade it gets overcooked and becomes quite hard.

Answer: Salmon

This traditional Scandinavian dish has been prepared since the middle ages, using raw salmon, it's cured with a mixture of sugar, salt and dill. The fish is fileted in two halves and this mixture is put on the filets and left to cure for a few days. The name originates from when the fishermen used to salt the fish and bury it in the sand just above the high tide level. The word grav actually means to bury and lax means salmon. It is normally served as an appetizer.

Answer: Hakarl

A true Icelandic delicacy, this dish uses Greenland or basking shark, which is first fermented by burying the fish in the sand and left there for 6-12 weeks. After that, it is hung out to dry for 4-5 months. Its true name "kćstur hákarl" actually means fermented shark. It has a very strong and pungent smell of ammonia, it is truly an acquired taste.

Answer: Jambalaya

This dish is basically a Louisiana creole rice dish with plenty of shrimp, crawfishes and oysters, although meat can also be added. Originating from the rural swamp areas of Louisiana, this dish has a strong French influence with the added spices of the Caribbean. The town of Gonzales, Louisiana, is the Jambalaya capital of the world, holding an annual "Jambalaya Festival".

Answer: Spicy hot paprika

Halászlé, also known as "fisherman's soup", is always made from river fish. It usually is made with carp, but perch, pike and catfish are also used, as these are common in the Danube and Tisza rivers. Depending on the area of Hungary that the dish is prepared in, the soup might contain only one fish, in other areas it's a mixture of all four. The soup is deep red in color and it is seasoned with generous amounts of hot paprika, making it a very hot and spicy soup. Traditionally it is cooked in a cauldron hung on a tripod over an open fire.

Answer: Eel

This easy to make fisherman's stew is made with red conger eel, a specific species of conger only found in the Chilean Sea. The Chilean author Pablo Neruda wrote a poem honoring this dish "Ode to Conger Chowder". (You can read it at http://www.soupsong.com/sconger.html)