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