You know, this got my mind working for a bit. We have a similar phenomenon in the United States, where just about every ethnic cuisine is kind of a bastardized version of the more authentic dishes brought here by people emigrating from their home countries. American Chinese, Tex Mex, etc are all distinctly American but have clearly been inspired by their origin but modified for western tastes and sensibilities. It makes me wonder at what point a certain cuisine is considered to be a genuine and unique creation, rather than just something adopted from elsewhere by way of either conquest or cultural exchange? How many things do we associate with a particular nationality as being their specialty when that style of cooking or method of preparation or presentation were probably acquired along the way somewhere and forgotten with time? I guess it’s hard to know for sure.
Thomas Jefferson gave us Mac and Cheese. That’s 100% American food inspired by other pasta and cheese dishes, but Jefferson just got obsessed with Elbow Macaroni for some reason.
I’m pretty sure the only reason Apple Pie is associated with the US is because Johnny Appleseed was a drunk that wanted lots of cider.
That’s an interesting thought.
If I wanted to be rigid about it I would say it can be considered as part of the region if you can locally source the ingredients. Anything ingredient you have to import should invalidate the fish but my actual opinion is, who cares. If it’s good it’s good.