Fish paste is fish which has been chemically broken down by afermentation process until it reaches the consistency of a soft creamypurée orpaste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing,mincing,blending, and/orsieving, until it reaches the consistency of paste.[1] The term can be applied also toshellfish pastes, such asshrimp paste orcrab paste.
Fish paste is used as acondiment orseasoning to add flavour to food,[2] or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted withfish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings.
"Preservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste andsmoked fish with the assistance of family members."[3]
| Process | Name | Image | Origin | Description |
|---|---|---|---|---|
| Fermented | Aligue |  | Philippines | A fermented paste derived from the saltedroe andaligue (reddish or orange crab "fat") ofriver swimming crabs orAsian shore crabs (talangka) sautéed in garlic and preserved in oil. It is traditionally sold in bottles and can be eaten over white rice, used as a condiment, or used as an ingredient in various seafood dishes.[4][5] |
| Bagoong |  | Philippines | A class of condiments in the Philippines made from salted and fermented fish, krill, shrimp, or other seafood. The excess liquids made from the process is also used to make afish sauce calledpatís. Also known by other names depending on the ingredients used.[6] | |
| Mắm andMắm nêm | _(3).jpg) | Vietnam | Mắm is fermented with salt similar fish sauce, except that it is not fermented as long, and both the meat and extract are obtained. There are two varieties of Mắm, one where the flesh is still relatively kept together, and one that is similar to pastes. Mắm can be used as a base condiment in dipping sauces with additional ingredients, used in soups, stir-fries and meat loaves, or eaten with rice as a main dish.[7] | |
| Balao-balao |  | Philippines | AFilipino dish consisting of cooked rice and whole raw shrimpfermented with salt andangkak (red yeast rice). Depending on the salt content, it is fermented for several days to weeks. It can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.[8] | |
| Garum |  | Ancient Greece Ancient Rome Byzantium | A pungent paste made by crushing the roe and liver of various fishes such asmackerel,[9]tuna, andeel, and then fermenting inbrine.[10] It reached its greatest popularity in the Roman world,[11] where it was both a staple to the common diet and a luxury for the wealthy. After the liquidgarum was ladled off of the top of the mixture, the remains of the fish, calledallec, was used by the poorest classes to flavour their staple porridge. Among the rich, the best garum fetched extraordinarily high prices.[12] | |
| Ngachin | Burma | Ngachin,lit. 'sour fish', is a fish paste product consisting of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed intaungzun leaves | ||
| Ngapi |  | Burma | Ngapi,lit. 'compressed fish', is a generic term for pungent pastes made of either fish or shrimp. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient ofLower Burmese cooking, used as a condiment and additive in most dishes. Raw ngapi is not intended for direct consumption. | |
| Padaek | Laos | Made from pickled or fermented fish that has been cured. Often known asLaotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses likeÉpoisses. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the region where it originated. | ||
| Petis ikan |  | Indonesia | Salty dark fish paste. | |
| Prahok |  | Cambodia | Usually made of crushed, salted and fermentedmud fish, prahok originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese.[13] Prahok is usually eaten withrice in the countryside or poorer regions. | |
| Shrimp paste |  | Southeast Asia | Made from fermented ground shrimp, sun dried and either cut into fist-sized rectangular blocks or sold in bulk. An essential ingredient in manycurries and sauces. Shrimp paste can be found in many meals in Southeast Asia, often as an ingredient indip for fish or vegetables. | |
| Physically processed | Anchovette | England | The main ingredient includes a fish mixture of pilchards, mackerel, and anchovies in various proportions, the rest being water, salt, etc. It contains between 82 and 90 percent fish, and is eaten on warm toast, in snacks, and on sandwiches. Anchovette is one of range of products sold internationally, by companies independently operating under the Peck's brand. Countries of operation include the UK, South Africa, and Australia. | |
| Gentleman's Relish |  | England | Gentleman's Relish, a type ofanchovy paste also known asPatum Peperium, was created in 1828 by an Englishman called John Osborn.[14] It contains anchovies (minimum 60%),butter,herbs andspices. Today, the secret recipe is withheld from all but one employee by the licensed manufacturer, Elsenham Quality Foods.[14] Traditionally eaten thinly spread on slices of buttered white-bread toast, either on its own, or withcucumber, or "Mustard and cress" sprouts. Shipham's Salmon Paste is another long-established British fish paste, and other varieties are common, including anchovy, shrimp, and bloater (based on small smoked herrings). British fish pastes are commonly used as a spread inside white-bread sandwiches, eaten for lunch or as part of afternoon tea, a light meal consumed around 3 p.m. or 4 p.m. and consisting of a variety of quartered sandwiches, small cakes, and scones, served with hot Chinese or Indian tea.Similar fish pastes, including Anchovette, and Salmon and Lobster, are still available in Australian supermarkets, and were a staple for children's school lunches, sandwiches brought from home, during the 1950s and 1960s.In Australia, similar meat-based concoctions, in chicken and ham, and devilled (pepper-spiced ham), are still made by Peck's, which began manufacturing in 1904. | |
| Jakoten |  | Japan | Made from small white fish caught nearby that are ground and blended into a paste with seasoning and then fried. The heads,viscera and scales of the fish are removed. Then, the remaining parts are minced including the bones. Seasoning is added and the minced fish is ground into a paste. Next, it is shaped into rectangular patties by using a wood frame. The patties are fried several minutes until they become brownish color. Has been used in Japan since theEdo period. | |
| Kamaboko |  | Japan | Made from pureedwhite fish, combined with additives such asMSG, formed into distinctive loaves and then steamed until fully cooked and firm. The steamed loaves are sliced and served unheated with various dipping sauces or sliced and included in hot soups, one-dish meals, or noodle dishes. Typically sold in semicylindrical loaves. Some kamaboko include artistic patterns. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. Has been made since the 14th century. | |
| Pissalat | France | The name comes frompeis salat inNiçard, meaning "salted fish".[15] It is made fromanchovy puree flavoured withcloves,thyme,bay leaf andblack pepper mixed witholive oil. Used for flavouring hors d'oeuvres, fish, cold meats and the local specialtypissaladière. | ||
| Poacher's Relish |  | England | Atangyrelish made withsmoked salmon andlemonzest. Made by the same manufacturer that makes Gentlemen's Relish, it is usually eaten withtoast,crackers orblinis. | |
| Pudpod | Philippines | A flat patty made from pounded fish which is thensmoked. Usually made withanchovies, but can also be made with larger fish liketuna orshark.[16] | ||
| Surimi |  | Japan China East Asia | Literallyground meat. Typically made from white fish, such aspollock orhake, that is pulverized to a thick paste and cooked until it becomes dense and firm. The term can also be applied to similar food products made from meat, like chicken and pork. Surimi is widely used in Asian cultures and is available in many shapes, forms, and textures. Surimi is a popular ingredient inhotpot, soups,stir-fries, and even deep-fried and eaten as a snack. It is often further processed to mimic the texture and color of the meat of lobster, crab and other shellfish. The most common surimi product in the Western market isimitation crab meat, however fish balls andfish cakes made from surimi are also common in conventional and Asian supermarkets in major cities. The process for making surimi was developed in many areas ofEast Asia over several centuries though the exact history and origins of this product is unclear. In China the food was used to makefish balls and as ingredients in a thick soup calledGeng. In Japan it is used to makekamaboko, fish sausage, orcured surimi products. Currently, 2–3 million tonnes of fish, amounting to 2–3 percent of the world fisheries supply, are used for the production of surimi and surimi-based products, often unsortedbycatch. |
| Fish sauce |  | |
|---|---|---|
| Fish paste | ||
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