A tasty, if basic, tuna noodle casserole as it could have been made in the Japanese incarceration camps during WWII

The driest stuffing known to man, but the flavor is that classic mix of herbs, onion, and celery

Creamy, ocean-y baked oysters from 1880

An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic

Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey

A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend

Perfectly poached salmon with an herby, fresh, light sauce with a hint of acidity to cut through the fattiness of the fish

This (possible) original version of Caesar salad is much lighter than modern creamy ones, perfect for a summertime salad

Boiled artichokes with an ancient Roman sauce that is sweet with a hint of bitterness and garum funk

A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note

Casserole with the non-complementary flavors of well seasoned fish and rice pudding. They just don’t go together. With a texture like mushy fish, this one wasn’t for me