1) A Scandinavian herring platter with new potatoes and dill butter in early Summer

2) Assorted fish eggs ( vendace, whitefish, burbot, salmon ) and fish liver on toast garnished with chopped red onion, smetana and black pepper. From Christmas to March.

3) Osaka style pressed mackerel sushi at any old-fashioned take away in the namesake city

4) Sichuan style fish soup ( a lot of hot peppers included ) at my current neighbourhood upscale Sichuanese place

5) Korean steamed & vinegared crab in one of the Shinsa-dong area specialist restaurants in Seoul

And for something less fishy

6) The Sundays only Wienerschnitzel with real Austrian garnishes and a glass or two of Styrian wine at Esser's Gasthaus in Cologne