There are many different rankings that order countries according to per capita fish consumption, with varying results: Japan, Portugal, Iceland, Spain, Norway…. But they all have something in common: among the top positions, Muslim countries rarely appear. However, this does not mean that the cuisine of the countries in our catalog lacks this raw material. On the contrary: if you are a lover of traditional fish dishes, you can taste preparations with personality in many of our destinations. Here we give you some suggestions for fish dishes in the Muslim world.
Morocco
Morocco is a country with a great fishing tradition, given its vast coastline, which extends not only along the Atlantic but also the Mediterranean. This provides an interesting variety of fish and seafood, especially noticeable in its coastal cities, due to the ease of immediate consumption, while the warm interior has always made its preservation through refrigeration more difficult.
Among the dishes that can be mentioned is shermula, which is fish marinated in a sauce based on cilantro, olive oil, lemon juice, and various spices. Additionally, fish can be naturally and harmoniously introduced as an ingredient in traditional local dishes, such as tagine (with tuna or sardines).
Turkey
Turkey is another country with a very long coastline, which in this case extends along three seas: the Black Sea, the Aegean, and the Mediterranean. This makes fish and seafood-based dishes very popular in coastal areas especially. Mackerel, sea bream, or anchovies are always highly appreciated among local and foreign diners. But if we had to highlight an iconic fish-based dish, it could be Hamsili Pilav, that is, a rice cake with anchovies that impresses visually and with its flavor, with notes of other ingredients such as butter, onion, or raisins.
Egypt
In Egypt, undoubtedly the area with the greatest ‘fishing’ tradition is the north, in its Mediterranean strip. Especially in Alexandria, where prawns and oysters are famous, particularly in restaurants on the beachfront. In other cities on the same coast, such as Port Said, the seafood tradition is also long-standing, so restaurants offering different varieties of clams, mussels, or cockles are numerous.
But undoubtedly, the fish dish that is most rooted in Egyptian culture is fesikh. However, authorities recommend eating it with caution, as its preparation can lead to food poisoning, given that it is sun-dried and fermented with salt, then pickled, marinated in oil, lemon, and tahini. Different fish can be used, but the most common is mullet, present in both Mediterranean and Red Sea cuisines. The popularity of this dish is also related to the date chosen for its consumption: it is tradition to eat it on Sham El-Nassim, a holiday that commemorates the beginning of spring.
Jordan
Of our catalog countries, Jordan is perhaps the one with the least fish tradition in its cuisine, given its limited coastline (barely 26 km in Aqaba, on the Red Sea). Nevertheless, there are also dishes worth tasting, such as sayadieh, made with white fish and cooked on the grill or in the oven, preferably marinated beforehand. Its characteristic flavor comes from the sauce that accompanies it, generally based on sautéed onion, fish stock, and spices, which covers the pieces of fish or the whole piece, all presented on a base or bed of rice.
