Cured fish

Angel Zapata Martin's stunning paprika-cured monkfish recipe is full of the sunshine flavours of Spain. The fish is marinated in fino sherry before being cured in the paprika salt mix, which adds a wonderful depth of flavour.

Shime saba is a cured mackerel that is great for sashimi as well as sushi. It is very simple to make and so tasty. All you need is fish, salt and vinegar.

You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.

sea bass crudo - Italian style cured fresh fish better than ceviche or sashimi

This striking dish sees slices of cured trout slathered will Kasundi, a type of Bengali mustard sauce. Dressed with buttermilk and a spiced crispy Kashmiri chilli oil, it tastes as good as it looks.

Top Chef Season 6 winner Michael Voltaggio says fish in a salt crust is sexy. His Salt-Crusted Snapper with Eggplant-Raisin Puree also happens to be delicious.

When it comes to comfort, British recipes are the culinary equivalent of a hug. Try toad in the hole, Cornish pasties, ripe tart, fruit tea loaf and more...

A visually stunning beet cured salmon recipe seasoned with freshly ground spices that is deceptively easy to make, gorgeous to look at, and delicious to eat.

Gravlax is a nutritious and delicious dish of fresh, cold salmon cured with spices. It’s easy to make — no matter your kitchen skills!

This omega-3-packed gravlax only requires a few minutes of prep work.