Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados.

Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. 

Tuna tartare is an elegant starter originating from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper. It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers came in wanting beef tartare, but one of them didn't eat beef, so the chef tried tuna, and it was an instant success.

Nowadays, it's usually served as a visually attractive appetizer with crackers or toast.

Fish fry refers both to the meal and the popular Friday night tradition in Wisconsin. The fish is battered or breaded, then deep-fried, which is the fastest way to cook large quantities of fish. The Friday night event dates back to the medieval Roman Catholic times.

Friday is connected to the crucifixion of Christ, so the day signifies abstinence - in this case, from meat, but fish got a free pass since it is considered that it doesn't come from a warm-blooded creature. The fish fry practice came from Irish, Polish, and German Catholic immigrants who had settled in Wisconsin. 

Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside.

Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South.

Hailing from Alaska, king salmon strips is a fish delicacy that is typically made with a species of wild-caught Alaskan salmon, known locally as king salmon. The preparation of this dish was a traditional way of preserving the fish that has long been practiced within the coastal communities in the country.

The fish is skinned, gutted, and deboned, then sliced into long strips before it is brined. Traditional brining uses only salt, such as sea salt or rock salt, but these days, other ingredients are also often added to the brine, including brown sugar, maple syrup, molasses, or soy sauce. 

Thin fried catfish is a traditional dish originating from New Orleans. The dish consists of catfish fillets that are sliced very thinly, breaded, then fried until golden brown. There should be a good ratio of fish to flour. Ingredients such as salt, pepper, garlic powder, onion powder, or cayenne can be added to the dry seasoning mix in order to elevate the flavors.

Lemon zest is also sometimes added to the mix. The fillets are dipped in eggwash and the dry seasoning mix, then deep-fried until they become golden. Thin fried catfish is typically served with tartar sauce, cocktail sauce, or lemon wedges on the side.

Pecan-crusted fish is a traditional dish of the American South. It's sometimes made with a combination of mayonnaise, crushed pecans, honey, and white fish fillets. The fish is dipped into the mixture of mayonnaise and honey, and it's then coated with crushed pecans.

Finally, the dish is baked until the fish becomes flaky. It's important not to overcook the fish because it will become very dry. The dish can also be prepared with a standard mix of butter, Creole seasoning, and garlic for the fish coating. Pecan-crusted fish is often served with a variety of side dishes and garnishes such as baked potatoes, lemon wedges, tartar sauce, yellow rice, or fresh salad.

Lomi-lomi salmon is a traditional dish originating from Hawaii. The dish is prepared with salmon and tomatoes as the main ingredients. It was originally introduced to Hawaii by early Western sailors. The salmon is rubbed with salt, then combined with diced tomatoes, minced red onion, and green onions.

The word lomi means to press, massage, or rub, referring to the method of massaging the salted salmon between the fingers. Lomi-lomi salmon is traditionally served as an appetizer or a side dish at Hawaiian parties (luaus), usually alongside kalua pig, poke, and poi.

A gastronomic delight of French Creole cuisine, trout amandine is a simple dish that pairs pan-fried trout with a delicious, buttery, and nutty sauce consisting of brown butter (beurre noisette), almonds, lemon juice, and parsley.

Considered a variation on trout meunière, which in turn is itself a variation on the French classic sole meunière, trout amandine also makes use of meunière (meaning miller’s wife in French), a method of cooking that calls for coating food in flour before sautéing it in brown butter with lemon juice and herbs.