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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 ]
Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1] Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide.
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).
Fish paste – prepared from fish parts through fermentation [2] Anchovy paste; Gentleman's Relish; Muria – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; [3] it would have been rich in protein, amino acids, minerals and B vitamins. [4]
Prahok (/ ˈ p r ɑː h ʊ k /; Khmer: ប្រហុក, romanized: prâhŏk, IPA:) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply.
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
Almost all Pacific Hake that is wild caught is converted into fish paste and processed into surimi which allows the enzyme inhibitor to be mixed into the fish paste to make crab sticks and other processed fish products. Over 70% of the Pacific Hake caught and processed into surimi is shipped to Japan and Korea. [2]