Alaska

A bear claw is a sweet, yeast-raised pastry, a type of Danish or Viennoiserie originating in the United States during the mid-1910s. In Denmark, a bear claw is referred to as a kam. France also has an alternate version of that pastry: patte d'ours , created in 1982 in the Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery, located at 915 K Street in downtown Sacramento. The phrase is more common in Western American English, and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?" Most Danishes include the same basic ingredients such as eggs, yeast, flour, milk, sugar, and butter. The bear claw is also made with "sweet dough" which is "bread dough with more shortening than usual". One of the differences between most Danishes, besides taste, is seen in their shape. A bear claw is usually filled with almond paste, and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side. As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name. A bear claw may also be a yeast doughnut in a shape similar to that of the pastry. A bear claw can be made by hand or by machine. Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate pastries. The pastry can be curved into a half-circle at this point, which causes the "toes" to separate.

A muffin or bun is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. One 19th century source suggests that muffin may be related to the Greek bread maphula, a 'cake baked on a hearth or griddle', or from Old French mou-pain 'soft bread', which may have been altered into mouffin. The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe, meaning 'small cake', or possibly with some connection to the Old French moufflet meaning 'soft', as said of bread. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: "Hark! the shrill Muffin-Man his Carol plies."

A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

A cinnamon roll is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria, Estonia, The Netherlands and Germany) and North America. In Denmark it is known as kanelsnegl, in Sweden it is called kanelbulle, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany, it is called Zimtschnecke. In Slovakia and the Czech Republic, it is called škoricové slimáky/skořicoví šneci (meaning 'cinnamon snails'). A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and brown sugar, raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding. Unlike most pancakes, Dutch babies are baked in the oven, rather than being fried. They are generally thicker than most pancakes and contain no chemical leavening ingredients such as baking powder.

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. The dish is believed to have originated in New York City. There are conflicting accounts as to the origin of eggs Benedict.

Raspberry syrup for pancakes is a sweet and fruity topping made by cooking raspberries with sugar and water until it thickens. It can be drizzled over pancakes for added flavor and a vibrant color.

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Eskimo ice cream is a dessert made by Alaskan Athabaskans and other Alaska Natives. It is traditionally made of whipped fat or tallow (e.g. caribou, moose, or walrus tallow, or seal oil) and meat (such as dried fish, especially pike, sheefish or inconnu, whitefish or cisco, or freshwater whitefishes, or dried moose or caribou) mixed with berries (especially cowberry, bilberry, Vaccinium oxycoccos or other cranberries, bearberry, crowberry, salmonberry, cloudberry or low-bush salmonberry, raspberry, blueberry, or prickly rose) or mild sweeteners such as roots of Indian potato or wild carrot, mixed and whipped with a whisk. It may also include tundra greens. There is also a kind of akutaq which is called snow akutaq. The most common recipes for Indian ice cream consist of dried and pulverized moose or caribou tenderloin that is blended with moose fat (traditionally in a birch bark container) until the mixture is light and fluffy. It may be eaten unfrozen or frozen, and in the latter case it somewhat resembles commercial ice cream. It is not to be confused with Canadian Indian ice cream (or sxusem) of First Nations in British Columbia, nor with kulfi (Indian ice cream) from the Indian Subcontinent.

Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed in the freezer, the entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream. Another common method of browning the meringue is to torch the dessert, sometimes even lighting it on fire for presentational purposes. The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City, to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867. However, the restaurant's original recipe was called "Alaska Florida" , not "Baked Alaska". The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway. During the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".

Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and is similar to a crumble or a crisp. However, traditional cobbler differs from both of these by the presence of a leavening agent such as baking powder or baking soda. Cobblers made in this way can be viewed as a hybrid of pie and cake. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust that lack leavening and are less cake-like. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl", or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway. The verb cobble means to assemble from available parts, which can be used to describe using scraps of pie crust or leftover scone or biscuit to combine with whatever filling or fruit was readily available.[citation needed] Note that crisp and crumble differ from the cobbler in that the former's top layers may also include rolled oats made with oatmeal.

Blueberry crisp is a delicious dessert made with fresh or frozen blueberries topped with a sweet, buttery oat crumble. It's easy to prepare and is often served warm with a scoop of vanilla ice cream.

Blueberry pie is a pie with a blueberry filling. Blueberry pie is readily made because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be circular, but the pie can also have a crumble crust or no top crust. Blueberry pies are often eaten in the summertime when blueberries are in season in the Northern hemisphere. Blueberries, both wild and cultivated ('highbush'), are native to North America. Blueberry pie was first eaten by early American settlers and later the food spread to the rest of the world. A similar earlier pie from England are prepared with bilberries which are known as European Blueberries . It remains a popular dessert in the United States and Canada. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine. Berry pie, including with blueberries, was documented as early as 1872 in the Appledore Cook Book. The typical primary ingredients for blueberry pie are rinsed and stemmed blueberries. The berries can be frozen or fresh. Other ingredients include flour or instant tapioca, cinnamon, nutmeg, sugar, vanilla and butter. Ingredients may vary, depending upon the recipe.

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Chocolate crinkle cookies are a popular treat in Alaska, often associated with the holiday season. They are rich, chewy cookies rolled in powdered sugar, creating a beautiful crackled appearance when baked.

Gooseberry or /ˈɡʊzbəri/ GUUZ-bər-ee (southern British)) is a common name for many species of Ribes (which also includes currants), as well as a large number of plants of similar appearance, and also several unrelated plants (see List of gooseberries). The berries of those in the genus Ribes (sometimes placed in the genus Grossularia) are edible and may be green, orange, red, purple, yellow, white, or black. The goose in gooseberry has been mistakenly seen as a corruption of either the Dutch word kruisbes or the allied German Krausbeere, or of the earlier forms of the French groseille. Alternatively, the word has been connected to the Middle High German krus ('curl, crisped'), in Latin as grossularia.

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Molasses cookies are soft and chewy cookies made primarily with molasses, sugar, butter, and spices like ginger and cinnamon. They are often enjoyed during the holidays and are known for their rich, sweet flavor and crackly tops.

Raspberry pie is a type of pie with a raspberry filling. The primary ingredients include raspberries, sugar, lemon juice, salt, and butter. A common variant of raspberry pie is raspberry cream pies, which are raspberry pies with cream added. Raspberry pie is eaten around the world, and the specific region of origin of raspberry pie is unknown. National Raspberry Cream Pie Day is a holiday that takes place every year on August 1[where?] in celebration of raspberry cream pies. Raspberries are plentiful that time of year in the Northern Hemisphere[clarification needed] and people often bake raspberry pies.

Rhubarb cake is a moist dessert made with fresh rhubarb, often combined with sugar and a streusel topping. It can be served warm or cold, and is delicious with ice cream or whipped cream.

Rhubarb crisp is a dessert made with a sweet and tangy filling of rhubarb topped with a crunchy mixture of oats, flour, and butter. It's often served warm, sometimes with ice cream or whipped cream on top.

Rhubarb pie is a pie with a rhubarb filling. Rhubarb pie is popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it usually contains a large amount of sugar to balance the tartness of the vegetable. The pie is usually prepared with a bottom crust and a variety of styles of upper crust. In the United States, a lattice-style upper crust is often used. This style of pie is a traditional dessert in the country and is part of New England cuisine. Rhubarb has long been a popular choice for pie filling in the Great Plains and Midwest regions, where fruits were not always readily available.

Layered Mixed drink made with Kahlua, Bailey's Irish Cream and whiskey

Grog is a term used for a variety of alcoholic beverages. Following England's conquest of Jamaica in 1655, rum gradually replaced beer and brandy as the drink of choice. The prior ration of eight pints of beer was replaced with a ration of one half-pint of spirits. In 1740, to minimise the subsequent illness, drunkenness, and disciplinary problems, British Vice-Admiral Edward Vernon ordered that the daily rum issue of one-half imperial pint of rum be mixed with one imperial quart (1,100 ml) of water, a water-to-rum ratio of 4:1, with half issued before noon and the remainder after the end of the working day. This both diluted its effects and accelerated its spoilage, preventing hoarding of the allowance. The mixture of rum and water became known as a "grog". This procedure became part of the official regulations of the Royal Navy in 1756 until the reduction of the ration to the "tot" in 1850. Sailors were given one-eighth of an imperial pint (1 gill; 71 millilitres) of rum daily, or 17.5 imperial oz a week. The issued ration of rum was called a "tot," and typically had a high alcohol content (54.6% ABV). continued until 1970.[citation needed]

Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices . It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, hot buttered rum dates back to colonial days. During that time many families had their own recipes, and early Americans believed rum to be nutritious and a strengthener of the body. In How to Mix Drinks: Or, The Bon-vivant's Companion, mid-19th-century bartender Jerry Thomas provides two recipes (No. 207 and 208, p. 80) for hot rum drinks. The first is called Hot Spiced Rum. The recipe calls for sugar, Jamaica rum, cloves, allspice, butter, and hot water. The second is simply called Hot Rum, and the recipe is the same as for Hot Spiced Rum but omits the spices. Instead, a bit of nutmeg is grated over the top of the drink. Some versions call for vanilla ice cream as a substitute or complement to the butter for added creaminess. New versions that some believe to be healthier employ organic coconut oil instead of butter.

Chamoyada is a sweet and spicy type of shaved ice, or raspado, drink prepared with fruit and flavored with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populations. The drink is most commonly prepared with mango sorbet or mango-flavored shaved ice, and thus is sometimes also called a mangonada or chamango. The drink is essentially a combination of chamoy sauce, shaved ice , chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. The drinking straws served with chamoyadas often have tamarind candy on the outside. Different flavors of chamoyadas can include fruits like mango, lemon, guava, tamarind, pineapple, and strawberry.

Bears are carnivoran mammals of the family Ursidae . They are classified as caniforms, or doglike carnivorans. Although only eight species of bears are extant, they are widespread, appearing in a wide variety of habitats throughout most of the Northern Hemisphere and partially in the Southern Hemisphere. Bears are found on the continents of North America, South America, and Eurasia. Common characteristics of modern bears include large bodies with stocky legs, long snouts, small rounded ears, shaggy hair, plantigrade paws with five nonretractile claws, and short tails. While the polar bear is mostly carnivorous, and the giant panda is mostly herbivorous, the remaining six species are omnivorous with varying diets. With the exception of courting individuals and mothers with their young, bears are typically solitary animals. They may be diurnal or nocturnal and have an excellent sense of smell. Despite their heavy build and awkward gait, they are adept runners, climbers, and swimmers. Bears use shelters, such as caves and logs, as their dens; most species occupy their dens during the winter for a long period of hibernation, up to 100 days.

Beef Stroganoff or beef Stroganov[a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana . From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants. The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French cooks working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff. Elena Molokhovets [ru]'s classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, "Beef à la Stroganov, with mustard", in its 1871 edition. The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.

A bison is a large bovine in the genus Bison (Greek: "wild ox" (bison)) within the tribe Bovini. Two extant and numerous extinct species are recognised. Of the two surviving species, the American bison, B. bison, found only in North America, is the more numerous. Although colloquially referred to as a buffalo in the United States and Canada, it is only distantly related to the true buffalo. The North American species is composed of two subspecies, the Plains bison, B. b. bison, and the generally more northern wood bison, B. b. athabascae. A third subspecies, the eastern bison (B. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of B. b. bison. Historical references to "woods bison" or "wood bison" from the Eastern United States refer to this synonym animal (and to their eastern woodland habitat), not to B. b. athabascae, which was not found in the region. Its European kind B. bonasus or wisent —also 'zubr' or colloquially 'European buffalo'— is found in Europe and the Caucasus, reintroduced after being extinct in the wild.

The sablefish is one of two members of the fish family Anoplopomatidae and the only species in the genus Anoplopoma. In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), snowfish (ปลาหิมะ; Thailand), coalfish (Canada), beshow, and skil (Canada), although many of these names also refer to other, unrelated, species. The US Food and Drug Administration accepts only "sablefish" as the acceptable market name in the United States; "black cod" is considered a vernacular (regional) name and should not be used as a statement of identity for this species. The sablefish is found in muddy sea beds in the North Pacific Ocean at depths of 300 to 2,700 m (980 to 8,860 ft) and is commercially important to Japan. The sablefish is a species of deep-sea fish common to the North Pacific Ocean. Adult sablefish are opportunistic piscivores, preying on Alaskan pollock, eulachon, capelin, herring, sandlance, and Pacific cod, as well as squid, euphausiids, and jellyfish. Sablefish are long-lived, with a maximum recorded age of 94 years although the majority of the commercial catch in many areas is less than 20 years old.

The genus Dendragapus contains two closely related species of grouse that have often been treated as a single variable taxon . The two species are the dusky grouse (Dendragapus obscurus) and the sooty grouse (Dendragapus fuliginosus). In addition, the spruce grouse and Siberian grouse have been considered part of this genus. These are large grouse that inhabit highland regions of North America and Eurasia. The sooty grouse is found in the Pacific Coast Ranges and Sierra Nevada, and the dusky grouse in the Rocky Mountains. These two taxa were originally regarded as separate species, but were considered conspecific for much of the twentieth century. However, in 2006 the American Ornithologists' Union re-split them, following the DNA-based work of Barrowclough et al. (2004). whose results supported the earlier work of Brooks (1929) who regarded the two taxa as separate species based on morphology, behavior and vocalizations. The precise ranges of the two species are well-defined in the south, separated by extensive areas of unsuitable forest-free habitat, but somewhat uncertain in the north of the range of the genus where there is no separation; Barrowclough et al.'s study did not include these northern populations.

Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.

Bulgogi is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Bulgogi came from the Korean word bul-gogi (불고기), consisting of bul ("fire") and gogi ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. The dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan. It was listed in the 1947 edition of the Dictionary of the Korean Language as meat grilled directly over a charcoal fire. In the Standard Korean Language Dictionary published by the National Institute of Korean Language, the word is listed as meat, such as beef that is thinly sliced, marinated, and grilled over the fire. The word is also included in English-language dictionaries such as the Merriam-Webster Dictionary and the Oxford Dictionary of English. Merriam-Webster dated the word's appearance in the American English lexicon in 1961.

The burbot , also known as bubbot, mariah, loche, cusk, freshwater cod, freshwater ling, freshwater cusk, the lawyer, coney-fish, lingcod, or eelpout, is a species of coldwater ray-finned fish native to the subarctic regions of the Northern hemisphere. It is the only member of the genus Lota, and is the only freshwater species of the order Gadiformes. The species is closely related to marine fish such as the common ling and cusk, all of which belong to the family Lotidae (rocklings). The name burbot comes from the Latin word barba, meaning beard, referring to its single chin whisker, or barbel. Its generic and specific names, Lota lota, comes from the old French lotte fish, which is also named "barbot" in Old French.

Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. It is often considered the unofficial national dish in the Philippines. The cooking method for the Philippine adobo is indigenous to the Philippines. The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all linked to traditional alcohol fermentation.

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. Flour or, historically, crushed hard tack may be added as a thickener. New England clam chowder is usually accompanied by oyster crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus). The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), which is found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Ovis dalli, also known as the Dall sheep or thinhorn sheep, is a species of wild sheep native to northwestern North America. Ovis dalli contains two subspecies: Ovis dalli dalli and Ovis dalli stonei. O. dalli live in mountainous alpine habitats distributed across northwestern British Columbia, the Yukon, Northwest Territories and Alaska. They browse a variety of plants, such as grasses, sedges and even shrubs, such as willow, during different times of the year. They also acquire minerals to supplement their diet from mineral licks. Like other Ovis species, the rams engage in dominance contests with their horns. The specific name dalli, is derived from William Healey Dall , an American naturalist. The common name, Dall's sheep or Dall sheep is often used to refer to the nominate subspecies, O. d. dalli. The other subspecies, O. d. stonei, is called the Stone sheep.

A deer or true deer is a hoofed ruminant ungulate of the family Cervidae (informally the deer family). Cervidae is divided into subfamilies Cervinae (which includes, among others, muntjac, elk (wapiti), red deer, and fallow deer) and Capreolinae (which includes, among others reindeer (caribou), white-tailed deer, roe deer, and moose). Male deer of almost all species (except the water deer), as well as female reindeer, grow and shed new antlers each year. These antlers are bony extensions of the skull and are often used for combat between males. The musk deer (Moschidae) of Asia and chevrotains (Tragulidae) of tropical African and Asian forests are separate families that are also in the ruminant clade Ruminantia; they are not especially closely related to Cervidae.

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety of cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy duck that has been force fed to produce foie gras.

The Dungeness crab makes up one of the most important seafood industries along the west coast of North America. Its typical range extends from Alaska's Aleutian Islands to Point Conception, near Santa Barbara, California. Dungeness typically grow 6–7 in (150–180 mm) at their widest point and inhabit eelgrass beds and sandy bottoms. Its common name comes from the Dungeness Spit in the Strait of Juan de Fuca, Washington state, United States, which shelters a shallow bay inhabited by the crabs. Dungeness crabs have four pairs of armored legs, two claws, and a wide, hard shell. A Dungeness's legs are shorter compared to other commercial crabs and their claws have a distinctive hook. The claws of the crab are used both as defense and to tear apart large food items. The crab uses its smaller appendages to pass the food particles into its mouth. Once inside the crab's stomach, food is further digested by the "gastric mill", a collection of tooth-like structures [citation needed].

A Dutch oven, Dutch pot , or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. The international name casserole dish is from the French casserole which means "cooking pot". They are similar to both the Japanese tetsunabe and the sač, a traditional Balkan cast-iron oven, and are related to the South African potjie, the Australian Bedourie oven and Spanish cazuela. During the 17th century, brass was the preferred metal for English cookware and domestic utensils, and the Dutch produced it at the lowest cost, which, however, was still expensive. In 1702, Abraham Darby was a partner in the Brass Works Company of Bristol, which made malt mills for breweries. Apparently in 1704, Darby visited the Netherlands, where he studied the Dutch methods of working brass, including the casting of brass pots. Darby learned that when making castings, the Dutch used molds made of sand, rather than the traditional loam and clay, and this innovation produced a finer finish on their brassware. In 1706 he started a new brass mill in the Baptist Mills section of Bristol. There, Darby realized that he could sell more kitchen wares if he could replace brass with a cheaper metal, namely, cast iron. Initial experiments to cast iron in sand molds were unsuccessful, but with the aid of one of his workers, James Thomas, a Welshman, he succeeded in casting iron cookware. In 1707 he obtained a patent for the process of casting iron in sand, which derived from the Dutch process. Thus, the term "Dutch oven" has endured for over 300 years, since at least 1710. The Merriam-Webster Dictionary and Researching Food History agree that several very different cooking devices were called "Dutch ovens" — a cast-iron pan with legs and a lid; a roughly rectangular box that was open on one side and that was used to roast meats, and a compartment in a brick hearth that was used for baking. American Dutch ovens changed over time during the colonial era. These changes included a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid and out of the food. Paul Revere is credited with the design of the flat lid with a ridge for holding coals as well as the addition of legs to the pots.

The elk or wapiti, is the second largest species within the deer family, Cervidae, and one of the largest terrestrial mammals in its native range of North America and Central and East Asia. The word "elk" originally referred to the European variety of the moose, Alces alces, but was transferred to Cervus canadensis by North American colonists. The name "wapiti" is derived from a Shawnee and Cree word meaning "white rump", after the distinctive light fur around the tail region which the animals may fluff-up or raise to signal their agitation or distress to one another, when fleeing perceived threats, or among males courting females and sparring for dominance. A similar trait is seen in other artiodactyl species, like the bighorn sheep, pronghorn and the white-tailed deer, to varying degrees.

Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 of them across the UK. This increased to over 35,000 by the 1930s, but eventually decreased to approximately 10,000 by 2009. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.

Fish tacos originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

Galbi , kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as karubi). Traditionally, galbi is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers.

A goose is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera Anser (grey geese and white geese) and Branta (black geese). Some members of the Tadorninae subfamily (e.g., Egyptian goose, Orinoco goose) are commonly called geese, but are not considered "true geese" taxonomically. More distantly related members of the family Anatidae are swans, most of which are larger than true geese, and ducks, which are smaller. The term "goose" may refer to such bird of either sex, but when paired with "gander", "goose" refers specifically to a female one ("gander" referring to a male). Young birds before fledging are called goslings. The collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump.

Halibut cooked over a flame

Halibut is the common name for three species of flatfish in the family of right-eye flounders. In some regions, and less commonly, other species of large flatfish are also referred to as halibut. The word is derived from haly and butte (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish and are highly regarded as a food fish as well as a sport fish.

Alaskan halibut chowder is a creamy soup made with chunks of halibut, potatoes, and often includes ingredients like bacon and cheese for added flavor. It's a comforting dish that highlights the mild taste of halibut, making it a popular choice for seafood lovers.

Alaskan halibut pie is a comforting dish made with flaky pastry and a filling of halibut, vegetables, and a creamy sauce. It can be prepared in various ways, often including ingredients like onions, celery, and cream of mushroom soup.

Alaskan halibut tacos are made by marinating halibut fillets in a mixture of lime juice, olive oil, and spices, then grilling or searing the fish until it flakes easily. Serve the cooked halibut in warm tortillas topped with crunchy cabbage, avocado, and your favorite salsa for a delicious meal.

A ham hock or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Ham hocks are essential ingredients for the distinct flavor in soul food and other forms of American Southern country cooking. In the Appalachian Mountains, it is common to add ham hocks along with chopped onion and spices to pots of pinto beans to make the meal more hearty. In the Mid-Atlantic States, in rural regions settled by the Pennsylvania Dutch, hocks are a commonly used ingredient for making a kind of meat loaf called scrapple. Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. The dish is very popular in Poland, using this cut. The dish is also popular in the Czech Republic, where it is most popular in Ostrava, close to the Polish border. It is the most popular dish in Polish-Czech Silesia, where it is served in a soup made from sauerkraut called Golonka (Czech: Vepřové koleno). Ham hocks are also popular when boiled with escarole, more commonly called endives, in Italian-American cuisine. Fläsklägg med rotmos is a Swedish dish consisting of cured ham hocks and a mash of rutabaga and potatoes, served with sweet mustard. In Canada, and particularly Montreal, ham hocks are referred to as "pigs' knuckles" and are served in bistros and taverns with baked beans.[citation needed] In northern Italy ham hocks are referred to as stinco, and is often served roast whole with sauerkraut.

Kachemak Bay oysters are cultivated in the cold, pristine waters near Homer, Alaska, and take about 3-4 years to reach market size. They are known for their strong briny flavor, clean taste, and unique notes of cucumber and honeydew.

King crabs are decapod crustaceans of the family Lithodidae[b] that are chiefly found in deep waters and are adapted to cold environments. They are composed of two subfamilies: Lithodinae, which tend to inhabit deep waters, are globally distributed, and comprise the majority of the family's species diversity; and Hapalogastrinae, which are endemic to the North Pacific and inhabit exclusively shallow waters. King crabs superficially resemble true crabs but are generally understood to be closest to the pagurid hermit crabs. This placement of king crabs among the hermit crabs is supported by several anatomical peculiarities which are present only in king crabs and hermit crabs, making them a prominent example of carcinisation among decapods. Several species of king crabs, especially in Alaskan and southern South American waters, are targeted by commercial fisheries and have been subject to overfishing. The phylogeny of king crabs as hermit crabs who underwent secondary calcification and left their shell has been suspected since the late 1800s. They are believed to have originated during the Early Miocene in shallow North Pacific waters, where most king crab genera – including all Hapalogastrinae – are distributed and where they exhibit a high amount of morphological diversity.

The Chinook salmon /ʃɪˈnʊk/ is the largest and most valuable species of Pacific salmon. Its common name is derived from the Chinookan peoples. Other vernacular names for the species include king salmon, Quinnat salmon, Tsumen, spring salmon, chrome hog, Blackmouth, and Tyee salmon. The scientific species name is based on the Russian common name chavycha (чавыча). Chinook are anadromous fish native to the North Pacific Ocean and the river systems of western North America, ranging from California to Alaska, as well as Asian rivers ranging from northern Japan to the Palyavaam River in Arctic northeast Siberia. They have been introduced to other parts of the world, including New Zealand and Patagonia. Introduced Chinook salmon are thriving in Lake Michigan and Michigan's western rivers. A large Chinook is a prized and sought-after catch for a sporting angler. The flesh of the salmon is also highly valued for its dietary nutritional content, which includes high levels of important omega-3 fatty acids. Some populations are endangered; however, many are healthy. The Chinook salmon has not been assessed for the IUCN Red List. According to NOAA, the Chinook salmon population along the California coast is declining from factors such as overfishing, loss of freshwater and estuarine habitat, hydropower development, poor ocean conditions, and hatchery practices.

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine. A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.

The moose or elk (pl.: 'elk' or 'elks'; used in Eurasia) (Alces alces) is the world's tallest, largest and heaviest extant species of deer and the only species in the genus Alces. It is also the tallest, and the second-largest, land animal in North America, falling short only of the American bison in body mass. Most adult male moose have broad, palmate ("open-hand shaped") antlers; other members of the deer family have pointed antlers with a dendritic ("twig-like") configuration. Moose inhabit the circumpolar boreal forests or temperate broadleaf and mixed forests of the Northern Hemisphere, thriving in cooler, temperate areas as well as subarctic climates. Hunting shaped the relationship between moose and humans, both in Eurasia and North America. Prior to the colonial era (around 1600–1700 CE), moose were one of many valuable sources of sustenance for certain tribal groups and First Nations. Hunting and habitat loss have reduced the moose's range; this fragmentation has led to sightings of "urban moose" in some areas.

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.

The Pacific geoduck is a species of very large saltwater clam in the family Hiatellidae. The common name is derived from the Lushootseed name, gʷidəq. The geoduck is native to the coastal waters of the eastern North Pacific Ocean from Alaska to Baja California. The shell of the clam ranges from 15 centimetres (6 in) to over 20 centimetres (8 in) in length, but the extremely long siphons make the clam itself much longer than this: the "shaft" or siphons alone can be 1 metre (3 ft 3 in) in length. The geoduck is the largest burrowing clam in the world. It is also one of the longest-living animals of any type, with a typical lifespan of 140 years; the oldest has been recorded at 179 years old. The precise longevity of geoducks can be determined from annual rings deposited in the shell which can be assigned to calendar years of formation through crossdating. These annual rings also serve as an archive of past marine variability.

Pad Thai, phat Thai, or phad Thai , is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. As Thailand's national dish, it is typically made with rice noodles, shrimp, peanuts, scrambled egg, sugar and bean sprouts. The ingredients are fried in a wok. Pad Thai was originally called "Kuai Tiao Pad Thai" but this was later shortened to simply Pad Thai. Kuai tiao (ก๋วยเตี๋ยว) is a Thai borrowing of the Teochew word guê2 diao5 (粿條), a type of thick Chinese rice noodle also known as shahe fen. The word kuai tiao has cognates in several other Southeast Asian countries where Chinese immigrants settled; with kuyteav in Cambodia, hủ tiếu in Vietnam, and kway teow in Malaysia and Singapore being analogues. Although stir-fried rice noodles were introduced to Thailand from China centuries ago, the dish pad Thai was invented in the mid-20th century. Author Mark Padoongpatt maintains that pad Thai is "...not this traditional, authentic, going back hundreds of years dish. It was actually created in the 1930s in Thailand. The dish was created because Thailand was focused on nation-building. So this dish was created using rice noodles and it was called Pad Thai as a way to galvanize nationalism."

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage , Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and puréed, was an innovation sufficiently refined that it could be served to Louis XIV of France, after whose court at Château de Saint-Germain-en-Laye it was named (c. 1660–1680).[clarification needed]

The Pacific razor clam, Siliqua patula, is a species of large marine bivalve mollusc in the family Pharidae. Pacific razor clams can be found along the Pacific West Coast of North America from the eastern Aleutian Islands, Alaska, to Pismo Beach, California. They inhabit sandy beaches in the intertidal zone down to a maximum water depth of about 9 m .

The reindeer or caribou[a] is a species of deer with circumpolar distribution, native to Arctic, subarctic, tundra, boreal, and mountainous regions of Northern Europe, Siberia, and North America. It is the only representative of the genus Rangifer. More recent studies suggest the splitting of reindeer and caribou into six distinct species over their range. Reindeer occur in both migratory and sedentary populations, and their herd sizes vary greatly in different regions. The tundra subspecies are adapted for extreme cold, and some are adapted for long-distance migration.

Reindeer sausage dogs are hot dogs made with reindeer meat, often mixed with pork and beef for flavor and texture. They are a popular street food in places like Alaska, where vendors serve them with various toppings.

Rockfish is a popular and delicious fish in Alaska, known for its flaky texture and mild flavor. It can be prepared in various ways, including sautéing, grilling, and roasting, making it a versatile choice for meals.

Savory salmon meat pie

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

Scallop [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

Sisig is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, through City Ordinance No. 405, series of 2017, declared sizzling sisig babi ("pork sisig") as a tangible heritage of Angeles City.

Pandalus platyceros, also called California spot prawn or Alaskan prawn, is a shrimp of the genus Pandalus. Spot shrimp are a large shrimp found in the North Pacific. They range from the clean waters off Unalaska Island, Alaska, to San Diego. The commercial spot prawn fishery along the British Columbia coast is considered sustainable as they "occur in sufficient numbers to support several small commercial and recreational fisheries" and provides the largest landed value to the BC shrimp fishery.

Game or quarry is any wild animal hunted for animal products , for recreation ("sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non-commercially (recreational fishing) are also referred to as game fish. The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat content compared to domestic farm-raised animals. In some countries, game is classified, including legal classifications with respect to licenses required, as either "small game" or "large game". A single small game licence may cover all small game species and be subject to yearly bag limits. Large game are often subject to individual licensing where a separate permit is required for each individual animal taken (tags).

Yakitori (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. As it is designed for convenience and portability, yakitori is typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by yatai, however, restaurants may use stationary grills and, depending on the situation, higher quality binchōtan charcoal.

King salmon (Chinook salmon)

Corn fritters are fried cakes of a dough or batter made of, or containing a featured quantity of maize . Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung. Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.

Crab dip, sometimes referred to as Maryland crab dip, is a thick, creamy dip that is typically prepared from cream cheese and lump crab meat. Other primary ingredients such as mayonnaise may be used. Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients. It is typically served hot, although cold versions also exist. Hot versions are typically baked or broiled. It is sometimes served as an appetizer. Accompaniments may include crackers and various breads. Some U.S. restaurants offer crab dip, commercially produced varieties exist, and some stadiums offer it as a part of their concessions. Fresh, frozen or canned crab meat may be used in the preparation of crab dip. Different types of crab meat may be used, such as jumbo lump, lump backfin, leg and claw, among others. Various types of crab species and superfamilies are also used, such as blue crab, Dungeness crab and Alaska king crab, among others.

Cranberry chutney is a sweet and tangy condiment made from cranberries, sugar, vinegar, and spices, often including fruits like apples and raisins. It serves as a delicious alternative to traditional cranberry sauce, especially during holiday meals.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish is popular in Europe, North America and Australia. The English word "devil", in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo sauce .

Fiddleheads or fiddlehead greens are the furled fronds from a fledgling fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond . As fiddleheads are harvested early in the season, before the frond has opened and reached its full height, they are cut fairly close to the ground. Fiddleheads from brackens contain ptaquiloside, a compound associated with bracken toxicity, and thiaminase. Not all species contain ptaquiloside, such as Diplazium esculentum, a fern with fiddleheads regularly consumed in parts of East Asia, which differs from bracken (Pteridium aquilinum).

Frybread is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. It is the base for Indian tacos.

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side. Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.

Gravlax , gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as hovmästarsås (Also known in Sweden as gravlaxsås, in Norway as sennepssaus, literally 'mustard sauce', in Denmark as rævesovs, literally 'fox sauce', in Iceland as graflaxsósa, and in Finland as hovimestarinkastike, literally 'butler sauce'), either on bread or with boiled potatoes. The word gravlax comes from the Northern Germanic word gräva/grave ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic *grabą, *grabō ('hole in the ground; ditch, trench; grave') and the Indo-European root *gʰrebʰ- 'to dig, to scratch, to scrape', and lax/laks, 'salmon'. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Perhaps the oldest reference is found in 1348 in Diplomatarium Norvegicum as the nickname of a man named Óláfr, who was a delegate in a salmon fishery.

Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat . Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready to eat, needs no additional preparation, and can be stored for months without refrigeration. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life.

Kulich is a village in Zherizhah Rural District, in the Central District of Sarvabad County, Kurdistan Province, Iran. At the 2006 census, its population was 201, in 41 families. The village is populated by Kurds.

Pemmican is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The name comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), 'fat, grease'. The Lakota (or Sioux) word is wasná, originally meaning 'grease derived from marrow bones', with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America. Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong, Robert Peary, Matthew Henson, and Roald Amundsen.

Pickled herring is a traditional way of preserving herring as food by pickling or curing. Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on. Additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years. Pickled herring remains a popular food or ingredient to dishes in many parts of Europe including Scandinavia, Great Britain, the Baltic, Eastern and Central Europe, as well as the Netherlands. It is also popular in parts of Canada such as British Columbia and Newfoundland. It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Russia, Poland, Lithuania, and Ukraine. Pickled herring is also eaten at the stroke of midnight on New Year's Eve to symbolize a prosperous New Year in Poland, the Czech Republic, Germany, and parts of Scandinavia.

Hardtack is a type of dense cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns. Along with salt pork and corned beef, hardtack was a standard ration for many militaries and navies from the 17th to the early 20th centuries. The name is derived from "tack", the British sailor slang for food. The earliest use of the term recorded by the Oxford English Dictionary is from 1830. It is known by other names including brewis (possibly a cognate with "brose"), cabin bread, pilot bread, sea biscuit, soda crackers, sea bread (as rations for sailors), ship's biscuit, and pejoratively as dog biscuits, molar breakers, sheet iron, tooth dullers, Panzerplatten ("armor plates"; Germany) and worm castles. Australian and New Zealand military personnel knew them with some sarcasm as ANZAC wafers (not to be confused with Anzac biscuit).

Smoked salmon strips with a sweet glaze