Fish paste
Process Name Origin Description
Fermented 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 a fish sauce called patís . Also known by other names depending on the ingredients used
Fermented Garum Ancient Greece Ancient Rome Byzantium A pungent paste made by crushing the roe and liver of various fishes such as mackerel , tuna , and eel , and then fermenting in brine . It reached its greatest popularity in the Roman world , where it was both a staple to the common diet and a luxury for the wealthy . After the liquid garum was ladled off of the top of the mixture , the remains of the fish , called allec , was used by the poorest classes to flavour their staple porridge . Among the rich , the best garum fetched extraordinarily high prices
Fermented 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 of Lower Burmese cooking , used as a condiment and additive in most dishes . Raw ngapi is not intended for direct consumption
Fermented Padaek Laos Made from pickled or fermented fish that has been cured . Often known as Laotian 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 like Époisses . 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
Fermented Petis ikan Indonesia Salty dark fish paste
Fermented Prahok Cambodia Usually made of crushed , salted and fermented mud 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 . Prahok is usually eaten with rice in the countryside or poorer regions
Fermented Shrimp paste Southeast Asia Southern China Made from fermented ground shrimp , sun dried and either cut into fist-sized rectangular blocks or sold in bulk . An essential ingredient in many curries and sauces . Shrimp paste can be found in many meals in Southeast Asia , often as an ingredient in dip 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
Physically processed Gentleman 's Relish England Gentleman 's Relish , a type of anchovy paste also known as Patum Peperium , was created in 1828 by an Englishman called John Osborn . It contains anchovies ( minimum 60% ) , butter , herbs and spices . Today , the secret recipe is withheld from all but one employee by the licensed manufacturer , Elsenham Quality Foods . Traditionally eaten thinly spread on slices of buttered white-bread toast , either on its own , or with cucumber , 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
Physically processed 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 the Edo period
Physically processed Kamaboko Made from pureed white fish , combined with additives such as MSG , 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
Physically processed Pissalat France The name comes from peis salat in Niçard , meaning salted fish . It is made from anchovy puree flavoured with cloves , thyme , bay leaf and black pepper mixed with olive oil . Used for flavouring hors d'oeuvres , fish , cold meats and the local specialty pissaladière
Physically processed Poacher 's Relish England A tangy relish made with smoked salmon and lemon zest . Made by the same manufacturer that makes Gentlemen 's Relish , it is usually eaten with toast , crackers or blinis
Physically processed Pudpod Philippines A flat patty made from pounded fish which is then smoked . Usually made with anchovies , but can also be made with larger fish like tuna or shark
Physically processed Surimi Japan China East Asia Literally ground meat . Typically made from white fish , such as pollock or hake , 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 in hotpot , 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 is imitation crab meat , however fish balls and fish 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 of East Asia over several centuries though the exact history and origins of this product is unclear . In China the food was used to make fish balls and as ingredients in a thick soup called Geng . In Japan it is used to make kamaboko , fish sausage , or cured 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 unsorted bycatch
Traditional pastes
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste. Fish paste is used as a condiment or seasoning to add flavour to food, 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 with fish 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.