Mediterranean cuisine dishes include salted cured fish roe.
 Seafood including sea bream and squid is eaten, often in stews, stuffed, or fried, in Spanish, French, and Italian dishes
The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos), vegetable stews (Provenal ratatouille, Spanish pisto, Italian ciambotta), and the salted cured fish roe, bottarga, found across the region

