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.[1] 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,[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 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.
- ^ Larousse Gastronomique. Hamlyn. 2000. p. 949. ISBN 0-600-60235-4.
- ^ "Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011.