- Source: Fish paste
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 that 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.
History
"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 and smoked fish with the assistance of family members."
Traditional pastes
See also
Anchovy paste – Food product
Fish sauce – Condiment made from fish
List of fish sauces
List of condiments
List of sauces
References
Kata Kunci Pencarian:
- Surimi
- Teri (makanan)
- MasterChef Indonesia (musim 11)
- MasterChef Indonesia (musim 7)
- Platipus
- Peladen web
- MasterChef Indonesia (musim 9)
- Apache HTTP Server
- Daftar hidangan nasi
- Nginx
- Fish paste
- Shrimp paste
- Fish tofu
- Anchovy paste
- Fish sauce
- Fishcake
- Surimi
- Prahok
- Kamaboko
- List of food pastes
