Fish paste refers to 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 added 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.
Read more about Fish Paste: History, Traditional Pastes, Animals
Famous quotes containing the words fish and/or paste:
“The beasts, the fishes, and the winged fowls
Are their males’ subjects and at their controls:
Man, more divine, the master of all these,
Lord of the wide world and wild watery seas,
Indued with intellectual sense and souls,
Of more pre-eminence than fish and fowls,
Are masters to their females, and their lords:
Then let your will attend on their accords.”
—William Shakespeare (1564–1616)
“In a thousand apparently humble ways men busy themselves to make some right take the place of some wrong,—if it is only to make a better paste blacking,—and they are themselves so much the better morally for it.”
—Henry David Thoreau (1817–1862)