Stargazy pie white fish will work for the filling, with pilchards or herring just added for the presentation. Prior to putting it in the pie the fish should be skinned and boned (except the head and tail) to make it easier to eat. Along with the fish, the other traditional ingredients are thickened milk, eggs and boiled potatoes. There are many recipe variations around the traditional ingredients, some of which include hard-boiled eggs, bacon, onion, mustard or white wine. Other alternatives to the main fish can be crayfish and rabbit or mutton. The stargazy pie is always topped with a pastry lid,
Maldive fish pestle (a standard piece of local kitchen equipment) until it was powdered into fine splinters. The resulting product was traditionally used in Maldivian cuisine to flavour local dishes such as "mas huni". The process of making Maldive fish produces a by-product called Rihaakuru. This is made of the stock remnant after the boiling of fish. Maldive fish is widely used in Maldivian cuisine in dishes such as curries, mas huni, gulha and bōkiba. Many Sri Lankan dishes, especially vegetable curries, also include Maldive fish, which acts as a thickening, flavouring and protein component. In other dishes it is used in