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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 ]
It has the form of a reddish-brown paste with visible rice grains. The recipe, inspired by a West African dish sampled by Polish fishermen, was developed in the 1960s at a state-owned far-sea fishing and fish processing company based in the port city of Szczecin, in northwestern Poland. It is a popular snack, especially with students, and ...
Garos may have been a type of fish, or a fish sauce similar to garum. [11] Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to bagoong, this paste was a byproduct of fish sauce production).
When ʻōʻio is not available, finely minced ʻahi, aku, or ʻopelu, or other suitable fish can be substituted. [16] The texture of lomi ʻōʻio is similar to raw surimi. Raw ʻōʻio paste not prepared for lomi ʻ ōʻio is commonly prepared for fishcake or fishballs. [17] [18] [19] It is also very similar to namerō, a Japanese fish tartare.
Dace fish is smashed into a paste. The dace fish paste is flavoured with preserved mandarin peel, cilantro, green onion, and other seasonings like white pepper and salt. [6] It is common for flour to be added into the paste to reduce the cost of fish. Vegetables such as aubergine and bell pepper are sliced and the centre is scooped out and emptied.
Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr. [7] This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon.
Tungtap is a fermented fish paste found in Meghalayan cuisine, consumed by the Khasi and Garo people. Like hentak, it is made with Indian flying barb or pool barb fish that are sun-dried, salted and fermented in a sealed earthenware vessel.
Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines.It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly.