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mw-first-heading"><span class="mw-page-title-main">Fish paste</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. 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href="https://de.wikipedia.org/wiki/Fischpaste" title="Fischpaste – German" lang="de" hreflang="de" data-title="Fischpaste" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Pasta_iwak" title="Pasta iwak – Javanese" lang="jv" hreflang="jv" data-title="Pasta iwak" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A0%D1%8B%D0%B1%D0%BD%D0%B0%D1%8F_%D0%BF%D0%B0%D1%81%D1%82%D0%B0" title="Рыбная паста – Russian" lang="ru" hreflang="ru" data-title="Рыбная паста" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a 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class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Paste made of fish meat</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/List_of_fish_sauces" title="List of fish sauces">List of fish sauces</a></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Making_fish_paste_Cambodia.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/76/Making_fish_paste_Cambodia.jpg/300px-Making_fish_paste_Cambodia.jpg" decoding="async" width="300" height="256" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/76/Making_fish_paste_Cambodia.jpg/450px-Making_fish_paste_Cambodia.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/76/Making_fish_paste_Cambodia.jpg/600px-Making_fish_paste_Cambodia.jpg 2x" data-file-width="2592" data-file-height="2216" /></a><figcaption>Making fish paste in Cambodia</figcaption></figure> <p><b>Fish paste</b> is fish which has been chemically broken down by a <a href="/wiki/Fermentation" title="Fermentation">fermentation</a> process until it reaches the consistency of a soft creamy <a href="/wiki/Pur%C3%A9e" title="Purée">purée</a> or <a href="/wiki/Paste_(food)" title="Paste (food)">paste</a>. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, <a href="/wiki/Mincing" title="Mincing">mincing</a>, <a href="https://en.wiktionary.org/wiki/blending" class="extiw" title="wikt:blending">blending</a>, and/or <a href="/wiki/Sieving" class="mw-redirect" title="Sieving">sieving</a>, until it reaches the consistency of paste.<sup id="cite_ref-LAR_1-0" class="reference"><a href="#cite_note-LAR-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The term can be applied also to <a href="/wiki/Shellfish" title="Shellfish">shellfish</a> pastes, such as <a href="/wiki/Shrimp_paste" title="Shrimp paste">shrimp paste</a> or <a href="/wiki/Crab_meat" title="Crab meat">crab</a> paste. </p><p>Fish paste is used as a <a href="/wiki/Condiment" title="Condiment">condiment</a> or <a href="/wiki/Seasoning" title="Seasoning">seasoning</a> to add flavour to food,<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a>, 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. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fish_paste&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>"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 <a href="/wiki/Smoked_fish" title="Smoked fish">smoked fish</a> with the assistance of family members."<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Traditional_pastes">Traditional pastes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fish_paste&action=edit&section=2" title="Edit section: Traditional pastes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <table class="wikitable sortable" style="width:100%;"> <tbody><tr> <th style="width:60px;">Process </th> <th style="width:80px;">Name </th> <th>Image </th> <th style="width:80px;">Origin </th> <th>Description </th></tr> <tr> <th rowspan="10">Fermented </th> <td><a href="/wiki/Aligue" class="mw-redirect" title="Aligue">Aligue</a> </td> <td><figure class="mw-halign-center" typeof="mw:File"><a href="/wiki/File:Talangkajf.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Talangkajf.JPG/120px-Talangkajf.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Talangkajf.JPG/180px-Talangkajf.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Talangkajf.JPG/240px-Talangkajf.JPG 2x" data-file-width="4608" data-file-height="3456" /></a><figcaption></figcaption></figure> </td> <td align="center"><a href="/wiki/Cuisine_of_the_Philippines" class="mw-redirect" title="Cuisine of the Philippines">Philippines</a> </td> <td>A fermented paste derived from the salted <a href="/wiki/Roe" title="Roe">roe</a> and <i>aligue</i> (reddish or orange crab "fat") of <a href="/wiki/Varuna_litterata" title="Varuna litterata">river swimming crabs</a> or <a href="/wiki/Hemigrapsus_sanguineus" title="Hemigrapsus sanguineus">Asian shore crabs</a> (<i>talangka</i>) sautéed in garlic and preserved in oil. It is traditionally sold in bottles and can be eaten over white rice, used as a condiment, or used as an ingredient in various seafood dishes.<sup id="cite_ref-polistico_4-0" class="reference"><a href="#cite_note-polistico-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-cnn_5-0" class="reference"><a href="#cite_note-cnn-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td><a href="/wiki/Bagoong" title="Bagoong">Bagoong</a> </td> <td><figure class="mw-halign-center" typeof="mw:File"><a href="/wiki/File:Bagoong_1.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Bagoong_1.JPG/120px-Bagoong_1.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Bagoong_1.JPG/180px-Bagoong_1.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Bagoong_1.JPG/240px-Bagoong_1.JPG 2x" data-file-width="3264" data-file-height="2448" /></a><figcaption></figcaption></figure> </td> <td align="center"><a href="/wiki/Cuisine_of_the_Philippines" class="mw-redirect" title="Cuisine of the Philippines">Philippines</a> </td> <td>A class of condiments in the Philippines made from salted and fermented fish, krill, shrimp, or other seafood. The excess liquids made from the process is also used to make a <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a> called <a href="/wiki/Pat%C3%ADs" class="mw-redirect" title="Patís">patís</a>. Also known by other names depending on the ingredients used.<sup id="cite_ref-nrc_6-0" class="reference"><a href="#cite_note-nrc-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td><a href="/wiki/Balao-balao" title="Balao-balao">Balao-balao</a> </td> <td><figure class="mw-halign-center" typeof="mw:File"><a href="/wiki/File:Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png/120px-Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png" decoding="async" width="120" height="101" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png/180px-Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png/240px-Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png 2x" data-file-width="2292" data-file-height="1932" /></a><figcaption></figcaption></figure> </td> <td align="center"><a href="/wiki/Cuisine_of_the_Philippines" class="mw-redirect" title="Cuisine of the Philippines">Philippines</a> </td> <td>A <a href="/wiki/Philippine_cuisine" class="mw-redirect" title="Philippine cuisine">Filipino</a> dish consisting of cooked rice and whole raw shrimp <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermented</a> with salt and <i><a href="/wiki/Angkak" class="mw-redirect" title="Angkak">angkak</a></i> (red yeast rice). Depending on the salt content, it is fermented for several days to weeks. It can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td><a href="/wiki/Garum" title="Garum">Garum</a> </td> <td><figure class="mw-halign-center" typeof="mw:File"><a href="/wiki/File:Garum_Mosaik_Pompeji.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Garum_Mosaik_Pompeji.JPG/70px-Garum_Mosaik_Pompeji.JPG" decoding="async" width="70" height="93" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Garum_Mosaik_Pompeji.JPG/105px-Garum_Mosaik_Pompeji.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Garum_Mosaik_Pompeji.JPG/140px-Garum_Mosaik_Pompeji.JPG 2x" data-file-width="2616" data-file-height="3488" /></a><figcaption></figcaption></figure> </td> <td align="center"><a href="/wiki/Ancient_Greek_cuisine" title="Ancient Greek cuisine">Ancient Greece</a><br /><a href="/wiki/Ancient_Roman_cuisine" title="Ancient Roman cuisine">Ancient Rome</a><br /><a href="/wiki/Byzantine_cuisine" title="Byzantine cuisine">Byzantium</a> </td> <td>A pungent paste made by crushing the roe and liver of various fishes such as <a href="/wiki/Mackerel_as_food" title="Mackerel as food">mackerel</a>,<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">tuna</a>, and <a href="/wiki/Eel_as_food" title="Eel as food">eel</a>, and then fermenting in <a href="/wiki/Brine" title="Brine">brine</a>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> It reached its greatest popularity in the Roman world,<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> where it was both a staple to the common diet and a luxury for the wealthy. After the liquid <i>garum</i> was ladled off of the top of the mixture, the remains of the fish, called <i>allec</i>, was used by the poorest classes to flavour their staple porridge. Among the rich, the best garum fetched extraordinarily high prices.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td><a href="/wiki/Ngachin" title="Ngachin">Ngachin</a> </td> <td> </td> <td align="center"><a href="/wiki/Cuisine_of_Burma" class="mw-redirect" title="Cuisine of Burma">Burma</a> </td> <td><i>Ngachin</i>, <abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text"><i>sour fish</i></span><span class="gloss-quot">'</span>, is a fish paste product consisting of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in <i>taungzun</i> leaves </td></tr> <tr> <td><a href="/wiki/Ngapi" title="Ngapi">Ngapi</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:Raw_ngapi.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Raw_ngapi.JPG/120px-Raw_ngapi.JPG" decoding="async" width="120" height="80" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Raw_ngapi.JPG/180px-Raw_ngapi.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Raw_ngapi.JPG/240px-Raw_ngapi.JPG 2x" data-file-width="3888" data-file-height="2592" /></a></span> </td> <td align="center"><a href="/wiki/Cuisine_of_Burma" class="mw-redirect" title="Cuisine of Burma">Burma</a> </td> <td><i>Ngapi</i>, <abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text"><i>compressed fish</i></span><span class="gloss-quot">'</span>, is a generic term for pungent pastes made of either fish or shrimp. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of <a href="/wiki/Lower_Burma" class="mw-redirect" title="Lower Burma">Lower Burmese</a> cooking, used as a condiment and additive in most dishes. Raw ngapi is not intended for direct consumption. </td></tr> <tr> <td><a href="/wiki/Padaek" title="Padaek">Padaek</a> </td> <td style="height:60px;"> </td> <td align="center">Laos </td> <td>Made from pickled or fermented fish that has been cured. Often known as <i>Laotian fish sauce</i>, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses like <a href="/wiki/%C3%89poisses" title="Époisses">Époisses</a>. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the region where it originated. </td></tr> <tr> <td>Petis ikan </td> <td><span typeof="mw:File"><a href="/wiki/File:Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG/120px-Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG" decoding="async" width="120" height="96" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG/180px-Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG/240px-Sambal_petis_untuk_ikan_bolu_di_Parepare.JPG 2x" data-file-width="2337" data-file-height="1867" /></a></span> </td> <td align="center"><a href="/wiki/Cuisine_of_Indonesia" class="mw-redirect" title="Cuisine of Indonesia">Indonesia</a> </td> <td>Salty dark fish paste. </td></tr> <tr> <td><a href="/wiki/Prahok" title="Prahok">Prahok</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:Fried_Prahok_meal.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Fried_Prahok_meal.jpg/120px-Fried_Prahok_meal.jpg" decoding="async" width="120" height="96" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Fried_Prahok_meal.jpg/180px-Fried_Prahok_meal.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Fried_Prahok_meal.jpg/240px-Fried_Prahok_meal.jpg 2x" data-file-width="2721" data-file-height="2188" /></a></span> </td> <td align="center"><a href="/wiki/Cambodian_cuisine" title="Cambodian cuisine">Cambodia</a> </td> <td>Usually made of crushed, salted and fermented <a href="/wiki/Lungfish" title="Lungfish">mud fish</a>, prahok originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese.<sup id="cite_ref-ST_12-0" class="reference"><a href="#cite_note-ST-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Prahok is usually eaten with <a href="/wiki/Rice" title="Rice">rice</a> in the countryside or poorer regions. </td></tr> <tr> <td><a href="/wiki/Shrimp_paste" title="Shrimp paste">Shrimp paste</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:Terasi-dari-lombok.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Terasi-dari-lombok.jpg/120px-Terasi-dari-lombok.jpg" decoding="async" width="120" height="95" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Terasi-dari-lombok.jpg/180px-Terasi-dari-lombok.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Terasi-dari-lombok.jpg/240px-Terasi-dari-lombok.jpg 2x" data-file-width="1819" data-file-height="1442" /></a></span> </td> <td align="center"><a href="/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a> </td> <td>Made from fermented ground shrimp, sun dried and either cut into fist-sized rectangular blocks or sold in bulk. An essential ingredient in many <a href="/wiki/Curries" class="mw-redirect" title="Curries">curries</a> and sauces. Shrimp paste can be found in many meals in Southeast Asia, often as an ingredient in <a href="/wiki/Dip_(food)" class="mw-redirect" title="Dip (food)">dip</a> for fish or vegetables. </td></tr> <tr> <th rowspan="8">Physically processed </th> <td>Anchovette </td> <td> </td> <td align="center"><a href="/wiki/Cuisine_of_England" class="mw-redirect" title="Cuisine of England">England</a> </td> <td>The main ingredient includes a fish mixture of pilchards, mackerel, and anchovies in various proportions, the rest being water, salt, etc. It contains between 82 and 90 percent fish, and is eaten on warm toast, in snacks, and on sandwiches. Anchovette is one of range of products sold internationally, by companies independently operating under the Peck's brand. Countries of operation include the UK, South Africa, and Australia. </td></tr> <tr> <td><a href="/wiki/Gentleman%27s_Relish" title="Gentleman's Relish">Gentleman's Relish</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:Relish.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Relish.jpg/120px-Relish.jpg" decoding="async" width="120" height="70" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Relish.jpg/180px-Relish.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Relish.jpg/240px-Relish.jpg 2x" data-file-width="500" data-file-height="293" /></a></span> </td> <td align="center"><a href="/wiki/Cuisine_of_England" class="mw-redirect" title="Cuisine of England">England</a> </td> <td>Gentleman's Relish, a type of <a href="/wiki/Anchovies_as_food" title="Anchovies as food">anchovy</a> paste also known as <b>Patum Peperium</b>, was created in 1828 by an Englishman called John Osborn.<sup id="cite_ref-Oddities_13-0" class="reference"><a href="#cite_note-Oddities-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> It contains anchovies (minimum 60%), <a href="/wiki/Butter" title="Butter">butter</a>, <a href="/wiki/Herbs" class="mw-redirect" title="Herbs">herbs</a> and <a href="/wiki/Spices" class="mw-redirect" title="Spices">spices</a>. Today, the secret recipe is withheld from all but one employee by the licensed manufacturer, Elsenham Quality Foods.<sup id="cite_ref-Oddities_13-1" class="reference"><a href="#cite_note-Oddities-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> Traditionally eaten thinly spread on slices of buttered white-bread toast, either on its own, or with <a href="/wiki/Cucumber" title="Cucumber">cucumber</a>, or "<a href="/wiki/Mustard_seed" title="Mustard seed">Mustard and cress</a>" sprouts. <p>Shipham's Salmon Paste is another long-established British fish paste, and other varieties are common, including anchovy, shrimp, and bloater (based on small smoked herrings). British fish pastes are commonly used as a spread inside white-bread sandwiches, eaten for lunch or as part of afternoon tea, a light meal consumed around 3 p.m. or 4 p.m. and consisting of a variety of quartered sandwiches, small cakes, and scones, served with hot Chinese or Indian tea. Similar fish pastes, including Anchovette, and Salmon and Lobster, are still available in Australian supermarkets, and were a staple for children's school lunches, sandwiches brought from home, during the 1950s and 1960s. In Australia, similar meat-based concoctions, in chicken and ham, and devilled (pepper-spiced ham), are still made by Peck's, which began manufacturing in 1904. </p> </td></tr> <tr> <td><a href="/wiki/Jakoten" title="Jakoten">Jakoten</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:Serving_jakoten_in_Dogo.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Serving_jakoten_in_Dogo.jpg/120px-Serving_jakoten_in_Dogo.jpg" decoding="async" width="120" height="82" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Serving_jakoten_in_Dogo.jpg/180px-Serving_jakoten_in_Dogo.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/95/Serving_jakoten_in_Dogo.jpg/240px-Serving_jakoten_in_Dogo.jpg 2x" data-file-width="1024" data-file-height="696" /></a></span> </td> <td align="center"><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japan</a> </td> <td>Made from small white fish caught nearby that are ground and blended into a paste with seasoning and then fried. The heads, <a href="/wiki/Viscus" class="mw-redirect" title="Viscus">viscera</a> and scales of the fish are removed. Then, the remaining parts are minced including the bones. Seasoning is added and the minced fish is ground into a paste. Next, it is shaped into rectangular patties by using a wood frame. The patties are fried several minutes until they become brownish color. Has been used in Japan since the <a href="/wiki/Edo_period" title="Edo period">Edo period</a>. </td></tr> <tr> <td><a href="/wiki/Kamaboko" title="Kamaboko">Kamaboko</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:Kamaboko.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/32/Kamaboko.jpg/120px-Kamaboko.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/32/Kamaboko.jpg/180px-Kamaboko.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/32/Kamaboko.jpg/240px-Kamaboko.jpg 2x" data-file-width="640" data-file-height="480" /></a></span> </td> <td align="center">Japan </td> <td>Made from pureed <a href="/wiki/Whitefish_(fisheries_term)" title="Whitefish (fisheries term)">white fish</a>, combined with additives such as <a href="/wiki/MSG" class="mw-redirect" title="MSG">MSG</a>, formed into distinctive loaves and then steamed until fully cooked and firm. The steamed loaves are sliced and served unheated with various dipping sauces or sliced and included in hot soups, one-dish meals, or noodle dishes. Typically sold in semicylindrical loaves. Some kamaboko include artistic patterns. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. Has been made since the 14th century. </td></tr> <tr> <td><a href="/wiki/Pissalat" title="Pissalat">Pissalat</a> </td> <td style="height:60px;"> </td> <td align="center">France </td> <td>The name comes from <i>peis salat</i> in <a href="/wiki/Ni%C3%A7ard" class="mw-redirect" title="Niçard">Niçard</a>, meaning "salted fish".<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> It is made from <a href="/wiki/Anchovies_as_food" title="Anchovies as food">anchovy</a> puree flavoured with <a href="/wiki/Cloves" class="mw-redirect" title="Cloves">cloves</a>, <a href="/wiki/Thyme" title="Thyme">thyme</a>, <a href="/wiki/Bay_leaf" title="Bay leaf">bay leaf</a> and <a href="/wiki/Black_pepper" title="Black pepper">black pepper</a> mixed with <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a>. Used for flavouring hors d'oeuvres, fish, cold meats and the local specialty <a href="/wiki/Pissaladi%C3%A8re" title="Pissaladière">pissaladière</a>. </td></tr> <tr> <td>Poacher's Relish </td> <td><span typeof="mw:File"><a href="/wiki/File:The_Poacher%27s_Relish.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9d/The_Poacher%27s_Relish.JPG/120px-The_Poacher%27s_Relish.JPG" decoding="async" width="120" height="118" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9d/The_Poacher%27s_Relish.JPG/180px-The_Poacher%27s_Relish.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9d/The_Poacher%27s_Relish.JPG/240px-The_Poacher%27s_Relish.JPG 2x" data-file-width="1703" data-file-height="1670" /></a></span> </td> <td align="center"><a href="/wiki/Cuisine_of_England" class="mw-redirect" title="Cuisine of England">England</a> </td> <td>A <a href="/wiki/Sour" class="mw-redirect" title="Sour">tangy</a> <a href="/wiki/Relish" title="Relish">relish</a> made with <a href="/wiki/Smoked_salmon" title="Smoked salmon">smoked salmon</a> and <a href="/wiki/Lemon" title="Lemon">lemon</a> <a href="/wiki/Zest_(ingredient)" title="Zest (ingredient)">zest</a>. Made by the same manufacturer that makes Gentlemen's Relish, it is usually eaten with <a href="/wiki/Toast_(food)" title="Toast (food)">toast</a>, <a href="/wiki/Cracker_(food)" title="Cracker (food)">crackers</a> or <a href="/wiki/Blinis" class="mw-redirect" title="Blinis">blinis</a>. </td></tr> <tr> <td><a href="/wiki/Pudpod" title="Pudpod">Pudpod</a> </td> <td style="height:60px;"> </td> <td align="center"><a href="/wiki/Cuisine_of_the_Philippines" class="mw-redirect" title="Cuisine of the Philippines">Philippines</a> </td> <td>A flat patty made from pounded fish which is then <a href="/wiki/Smoked_fish" title="Smoked fish">smoked</a>. Usually made with <a href="/wiki/Anchovies_as_food" title="Anchovies as food">anchovies</a>, but can also be made with larger fish like <a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">tuna</a> or <a href="/wiki/Shark_meat" title="Shark meat">shark</a>.<sup id="cite_ref-ba_15-0" class="reference"><a href="#cite_note-ba-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td><a href="/wiki/Surimi" title="Surimi">Surimi</a> </td> <td><span typeof="mw:File"><a href="/wiki/File:TubOfSurimi.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/68/TubOfSurimi.jpg/120px-TubOfSurimi.jpg" decoding="async" width="120" height="106" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/68/TubOfSurimi.jpg/180px-TubOfSurimi.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/68/TubOfSurimi.jpg/240px-TubOfSurimi.jpg 2x" data-file-width="1024" data-file-height="902" /></a></span> </td> <td align="center">Japan<br />China<br /><a href="/wiki/East_Asian_cuisine" class="mw-redirect" title="East Asian cuisine">East Asia</a> </td> <td>Literally <i>ground meat</i>. Typically made from white fish, such as <a href="/wiki/Pollock" title="Pollock">pollock</a> or <a href="/wiki/Hake" title="Hake">hake</a>, that is pulverized to a thick paste and cooked until it becomes dense and firm. The term can also be applied to similar food products made from meat, like chicken and pork. Surimi is widely used in Asian cultures and is available in many shapes, forms, and textures. Surimi is a popular ingredient in <a href="/wiki/Hotpot" class="mw-redirect" title="Hotpot">hotpot</a>, soups, <a href="/wiki/Stir-fries" class="mw-redirect" title="Stir-fries">stir-fries</a>, and even deep-fried and eaten as a snack. It is often further processed to mimic the texture and color of the meat of lobster, crab and other shellfish. The most common surimi product in the Western market is <a href="/wiki/Imitation_crab_meat" class="mw-redirect" title="Imitation crab meat">imitation crab meat</a>, however fish balls and <a href="/wiki/Fish_cake" class="mw-redirect" title="Fish cake">fish cakes</a> made from surimi are also common in conventional and Asian supermarkets in major cities. The process for making surimi was developed in many areas of <a href="/wiki/East_Asia" title="East Asia">East Asia</a> over several centuries though the exact history and origins of this product is unclear. In China the food was used to make <a href="/wiki/Fish_ball" title="Fish ball">fish balls</a> and as ingredients in a thick soup called <i><a href="/wiki/Geng_(dish)" title="Geng (dish)">Geng</a></i>. In Japan it is used to make <i><a href="/wiki/Kamaboko" title="Kamaboko">kamaboko</a></i>, fish sausage, or <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">cured</a> surimi products. Currently, 2–3 million tonnes of fish, amounting to 2–3 percent of the world fisheries supply, are used for the production of surimi and surimi-based products, often unsorted <a href="/wiki/Bycatch" title="Bycatch">bycatch</a>. </td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fish_paste&action=edit&section=3" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Anchovy_paste" title="Anchovy paste">Anchovy paste</a> – Food product</li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a> – Condiment made from fish</li> <li><a href="/wiki/List_of_fish_sauces" title="List of fish sauces">List of fish sauces</a></li> <li><a href="/wiki/List_of_condiments" title="List of condiments">List of condiments</a></li> <li><a href="/wiki/List_of_sauces" title="List of sauces">List of sauces</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fish_paste&action=edit&section=4" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width reflist-columns-2"> <ol class="references"> <li id="cite_note-LAR-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-LAR_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation book cs1"><i>Larousse Gastronomique</i>. Hamlyn. 2000. p. 949. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-600-60235-4" title="Special:BookSources/0-600-60235-4"><bdi>0-600-60235-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Larousse+Gastronomique&rft.pages=949&rft.pub=Hamlyn&rft.date=2000&rft.isbn=0-600-60235-4&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.merriam-webster.com/dictionary/condiment">"Merriam-Webster: Definition of condiment"</a>. Merriam-Webster Dictionary<span class="reference-accessdate">. Retrieved <span class="nowrap">October 23,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Merriam-Webster%3A+Definition+of+condiment&rft.pub=Merriam-Webster+Dictionary&rft_id=http%3A%2F%2Fwww.merriam-webster.com%2Fdictionary%2Fcondiment&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text">FAO Fisheries and Aquaculture (2008) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gQnPR4l3eN0C&dq=%22Fish+paste%22&pg=PA254"><i>Globalisation and Fisheries: Proceedings of an OECD-FAO Workshop</i></a> Organisation for Economic Co-operation and Development, OECD Publishing. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-92-64-03776-2" title="Special:BookSources/978-92-64-03776-2">978-92-64-03776-2</a>.</span> </li> <li id="cite_note-polistico-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-polistico_4-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEdgie_Polistico2017" class="citation book cs1">Edgie Polistico (2017). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo"><i>Philippine Food, Cooking, & Dining Dictionary</i></a>. Anvil Publishing, Incorporated. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9786214200870" title="Special:BookSources/9786214200870"><bdi>9786214200870</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Philippine+Food%2C+Cooking%2C+%26+Dining+Dictionary&rft.pub=Anvil+Publishing%2C+Incorporated&rft.date=2017&rft.isbn=9786214200870&rft.au=Edgie+Polistico&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Diz8_DwAAQBAJ%26q%3DArroz%2Bcaldo&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged April 2024">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-cnn-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-cnn_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPinedaLopez-Quimpo" class="citation web cs1">Pineda, Maida; Lopez-Quimpo, Candice. <a rel="nofollow" class="external text" href="https://edition.cnn.com/travel/article/50-delicious-philippines-dishes/index.html">"50 dishes that define the Philippines"</a>. <i>CNN travel</i>. CNN<span class="reference-accessdate">. Retrieved <span class="nowrap">8 December</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=CNN+travel&rft.atitle=50+dishes+that+define+the+Philippines&rft.aulast=Pineda&rft.aufirst=Maida&rft.au=Lopez-Quimpo%2C+Candice&rft_id=https%3A%2F%2Fedition.cnn.com%2Ftravel%2Farticle%2F50-delicious-philippines-dishes%2Findex.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> <li id="cite_note-nrc-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-nrc_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNational_Research_Council_(U.S.)._Panel_on_the_Applications_of_Biotechnology_to_Traditional_Fermented_Foods1992" class="citation book cs1">National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_21IrAAAAYAAJ"><i>Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development</i></a>. National Academies. pp. <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_21IrAAAAYAAJ/page/n132">132</a>–133.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Applications+of+biotechnology+to+traditional+fermented+foods%3A+report+of+an+ad+hoc+panel+of+the+Board+on+Science+and+Technology+for+International+Development&rft.pages=132-133&rft.pub=National+Academies&rft.date=1992&rft.au=National+Research+Council+%28U.S.%29.+Panel+on+the+Applications+of+Biotechnology+to+Traditional+Fermented+Foods&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_21IrAAAAYAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOlympia1992" class="citation book cs1">Olympia, Minderva S.D. (1992). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=21IrAAAAYAAJ&pg=PA131">"Fermented Fish Products in the Philippines"</a>. <i>Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development</i>. National Academy Press. pp. 131–139. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780309046855" title="Special:BookSources/9780309046855"><bdi>9780309046855</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Fermented+Fish+Products+in+the+Philippines&rft.btitle=Applications+of+Biotechnology+to+Traditional+Fermented+Foods%3A+Report+of+an+Ad+Hoc+Panel+of+the+Board+on+Science+and+Technology+for+International+Development&rft.pages=131-139&rft.pub=National+Academy+Press&rft.date=1992&rft.isbn=9780309046855&rft.aulast=Olympia&rft.aufirst=Minderva+S.D.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D21IrAAAAYAAJ%26pg%3DPA131&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text">Robert Curtis (Curtis 1983) showed that in most surviving <i>tituli picti</i> inscribed on amphorae, where the fish ingredient is shown, the fish is mackerel.</span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text">(R. Zahn), <i>Real-Encyclopaedia der klassischen Altertumswissenschaft</i>, s.v. "Garum", 1st Series <b>7</b> (1912) pp. 841-849.</span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text">As with <a href="/wiki/Garlic" title="Garlic">garlic</a> in modern times, not every Roman was addicted to garum: aside from Seneca (see below), <a href="/wiki/Martial" title="Martial">Martial</a> congratulates a friend on keeping up amorous advances to a girl who had indulged in six helpings of it, and a surviving fragment of <a href="/wiki/Plato_Comicus" class="mw-redirect" title="Plato Comicus">Plato Comicus</a> spoke of "putrid garum", noted by Robert I. Curtis, "In Defense of Garum" <i>The Classical Journal</i> <b>78</b>.3 (February–March 1983, pp. 232-240) p. 232; Curtis notes the modern change in Western taste effected by familiarity with the <a href="/wiki/Fish_sauce" title="Fish sauce">Vietnamese <i>nuoc-mam</i></a>.</span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text">Toussaint-Samat, <i>The History of Food</i>, revised ed. 2009, p. 338f.</span> </li> <li id="cite_note-ST-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-ST_12-0">^</a></b></span> <span class="reference-text">Star Chefs <a rel="nofollow" class="external text" href="http://www.starchefs.com/NdeMonteiro/recipetips.shtml"><i>Five main Cambodian ingredients</i></a> Accessed July 21, 2007</span> </li> <li id="cite_note-Oddities-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-Oddities_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Oddities_13-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1"><i>Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide)</i>. <a href="/wiki/Warrington" title="Warrington">Warrington</a>: National Trust Books (Anova Books). 2007-06-17. pp. 12–13. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-905400-55-3" title="Special:BookSources/978-1-905400-55-3"><bdi>978-1-905400-55-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Gentleman%27s+Relish%3A+And+Other+English+Culinary+Oddities+%28A+Gourmet%27s+Guide%29&rft.place=Warrington&rft.pages=12-13&rft.pub=National+Trust+Books+%28Anova+Books%29&rft.date=2007-06-17&rft.isbn=978-1-905400-55-3&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text">Benvenuto, Alex. <i>Les cuisines du Pays niçois</i>, Serre éditeur. Nice: 2001. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/2-86410-262-5" title="Special:BookSources/2-86410-262-5">2-86410-262-5</a></span> </li> <li id="cite_note-ba-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-ba_15-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBoy_Abunda2006" class="citation web cs1">Boy Abunda (8 November 2006). <a rel="nofollow" class="external text" href="https://www.philstar.com/entertainment/2006/11/08/367591/treats-taste-buds">"Treats for the taste buds"</a>. PhilStar Global<span class="reference-accessdate">. Retrieved <span class="nowrap">30 October</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Treats+for+the+taste+buds&rft.pub=PhilStar+Global&rft.date=2006-11-08&rft.au=Boy+Abunda&rft_id=https%3A%2F%2Fwww.philstar.com%2Fentertainment%2F2006%2F11%2F08%2F367591%2Ftreats-taste-buds&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFish+paste" class="Z3988"></span></span> </li> </ol></div> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl 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a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Condiments" title="Template:Condiments"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Condiments" title="Template talk:Condiments"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Condiments" title="Special:EditPage/Template:Condiments"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Condiments" style="font-size:114%;margin:0 4em"><a href="/wiki/Condiment" title="Condiment">Condiments</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><a href="/wiki/List_of_condiments" title="List of condiments">List of condiments</a></li> <li><a href="/wiki/Dip_(food)#List_of_common_dips" class="mw-redirect" title="Dip (food)">List of common dips</a></li> <li><a href="/wiki/List_of_syrups" title="List of syrups">List of syrups</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Sauces</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agre_dulce" class="mw-redirect" title="Agre dulce">Agre dulce</a></li> <li><a href="/wiki/Agrodolce" class="mw-redirect" title="Agrodolce">Agrodolce</a></li> <li><a href="/wiki/Aioli" title="Aioli">Aioli</a></li> <li><a href="/wiki/Barbecue_sauce" title="Barbecue sauce">Barbecue sauce</a></li> <li><a href="/wiki/Bigarade_sauce" title="Bigarade sauce">Bigarade sauce</a></li> <li><a href="/wiki/Brown_sauce" title="Brown sauce">Brown sauce</a></li> <li><a href="/wiki/Buffalo_sauce" class="mw-redirect" title="Buffalo sauce">Buffalo sauce</a></li> <li><a href="/wiki/Cheese_sauce" title="Cheese sauce">Cheese sauce</a> <ul><li><a href="/wiki/Alfredo_sauce" class="mw-redirect" title="Alfredo sauce">Alfredo sauce</a></li> <li><a href="/wiki/Caruso_sauce" title="Caruso sauce">Caruso sauce</a></li> <li><a href="/wiki/Cheddar_sauce" title="Cheddar sauce">Cheddar sauce</a></li> <li><a href="/wiki/Cheez_Whiz" title="Cheez Whiz">Cheez Whiz</a></li> <li><a href="/wiki/Fondue" title="Fondue">Fondue</a></li> <li><a href="/wiki/Mornay_sauce" title="Mornay sauce">Mornay sauce</a></li> <li><a href="/wiki/Nacho_cheese" class="mw-redirect" title="Nacho cheese">Nacho cheese</a></li></ul></li> <li><a href="/wiki/Chili_sauce_and_paste" title="Chili sauce and paste">Chili sauce</a></li> <li><a href="/wiki/Chimichurri" title="Chimichurri">Chimichurri</a></li> <li><a href="/wiki/Cocktail_sauce" title="Cocktail sauce">Cocktail sauce</a></li> <li><a href="/wiki/Colo-colo_(condiment)" title="Colo-colo (condiment)">Colo-colo</a></li> <li><a href="/wiki/Crema_(dairy_product)" title="Crema (dairy product)">Crema</a></li> <li><a href="/wiki/Caruru_(food)" title="Caruru (food)">Caruru</a></li> <li><a href="/wiki/Dabu-dabu" title="Dabu-dabu">Dabu-dabu</a></li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></li> <li><a href="/wiki/Fritessaus" title="Fritessaus">Fritessaus</a></li> <li><a href="/wiki/Fry_sauce" title="Fry sauce">Fry sauce</a></li> <li><a href="/wiki/Garum" title="Garum">Garum</a></li> <li><a href="/wiki/Gastrique" title="Gastrique">Gastrique</a></li> <li><a href="/wiki/Gravy" title="Gravy">Gravy</a></li> <li><a href="/wiki/Hot_sauce" title="Hot sauce">Hot sauce</a></li> <li><a href="/wiki/Latik" title="Latik">Latik</a></li> <li><a href="/wiki/Kaymak" title="Kaymak">Kaymak</a></li> <li><a href="/wiki/Khrenovina_sauce" title="Khrenovina sauce">Khrenovina</a></li> <li><a href="/wiki/Lechon_sauce" class="mw-redirect" title="Lechon sauce">Lechon sauce</a></li> <li><a href="/wiki/Marie_Rose_sauce" title="Marie Rose sauce">Marie Rose sauce</a></li> <li><a href="/wiki/Mayonnaise" title="Mayonnaise">Mayonnaise</a> <ul><li><a href="/wiki/Kewpie_(mayonnaise)" title="Kewpie (mayonnaise)">Kewpie</a></li> <li><a href="/wiki/Kielecki_Mayonnaise" title="Kielecki Mayonnaise">Kielecki</a></li> <li><a href="/wiki/Miracle_Whip" title="Miracle Whip">Miracle Whip</a></li></ul></li> <li><a href="/wiki/Mignonette_sauce" title="Mignonette sauce">Mignonette sauce</a></li> <li><a href="/wiki/Mild_sauce" title="Mild sauce">Mild sauce</a></li> <li><a href="/wiki/Monkey_gland_sauce" title="Monkey gland sauce">Monkey gland sauce</a></li> <li><a href="/wiki/Mumbo_sauce" title="Mumbo sauce">Mumbo sauce</a></li> <li><a href="/wiki/Oyster_sauce" title="Oyster sauce">Oyster sauce</a></li> <li><a href="/wiki/Peanut_sauce" title="Peanut sauce">Peanut sauce</a></li> <li><a href="/wiki/Pear%C3%A0" title="Pearà">Pearà</a></li> <li><a href="/wiki/Pesto" title="Pesto">Pesto</a></li> <li><a href="/wiki/Pistou" title="Pistou">Pistou</a></li> <li><a href="/wiki/Remoulade" title="Remoulade">Remoulade</a></li> <li><a href="/wiki/Salsa_golf" title="Salsa golf">Salsa golf</a></li> <li><a href="/wiki/Salsa_verde" title="Salsa verde">Salsa verde</a></li> <li><a href="/wiki/Satsivi" title="Satsivi">Satsivi</a></li> <li><a href="/wiki/Steak_sauce" title="Steak sauce">Steak sauce</a></li> <li><a href="/wiki/Tartar_sauce" title="Tartar sauce">Tartar sauce</a></li> <li><a href="/wiki/Tatbila" title="Tatbila">Tatbila</a></li> <li><a href="/wiki/Teriyaki" title="Teriyaki">Teriyaki sauce</a></li> <li><a href="/wiki/Tiparos" title="Tiparos">Tiparos</a></li> <li><a href="/wiki/Tkemali" title="Tkemali">Tkemali</a></li> <li><a href="/wiki/Tomato_sauce" title="Tomato sauce">Tomato sauce</a></li> <li><a href="/wiki/Vincotto" title="Vincotto">Vincotto</a></li> <li><a href="/wiki/XO_sauce" title="XO sauce">XO sauce</a></li> <li><a href="/wiki/%C3%80_la_zingara" title="À la zingara">Zingara sauce</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="13" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Different_ketchup_in_a_plate_122425.jpg" class="mw-file-description" title="Condiments"><img alt="Condiments" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/128px-Different_ketchup_in_a_plate_122425.jpg" decoding="async" width="128" height="96" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/192px-Different_ketchup_in_a_plate_122425.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/256px-Different_ketchup_in_a_plate_122425.jpg 2x" data-file-width="3264" data-file-height="2448" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dipping_sauce" title="Dipping sauce">Dips</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ajika" title="Ajika">Ajika</a></li> <li><a href="/wiki/Baba_ghanoush" title="Baba ghanoush">Baba ghanoush</a></li> <li><a href="/wiki/Chile_con_queso" title="Chile con queso">Chile con queso</a></li> <li><a href="/wiki/Duck_sauce" title="Duck sauce">Duck sauce</a></li> <li><a href="/wiki/Duqqa" title="Duqqa">Duqqa</a></li> <li><a href="/wiki/Garlic_chive_flower_sauce" title="Garlic chive flower sauce">Garlic chive flower sauce</a></li> <li><a href="/wiki/Guacamole" title="Guacamole">Guacamole</a></li> <li><a href="/wiki/Hogao" title="Hogao">Hogao</a></li> <li><a href="/wiki/Honey_dill" title="Honey dill">Honey dill</a></li> <li><a href="/wiki/Hummus" title="Hummus">Hummus</a></li> <li><a href="/wiki/Muhammara" title="Muhammara">Muhammara</a></li> <li><a href="/wiki/Nam_chim" title="Nam chim">Nam chim</a></li> <li><a href="/wiki/Nam_phrik" title="Nam phrik">Nam phrik</a></li> <li><a href="/wiki/N%C6%B0%E1%BB%9Bc_ch%E1%BA%A5m" title="Nước chấm">Nước chấm</a></li> <li><a href="/wiki/Skyronnes" title="Skyronnes">Skyronnes</a></li> <li><a href="/wiki/Sweet_chili_sauce" title="Sweet chili sauce">Sweet chili sauce</a></li> <li><a href="/wiki/Toum" title="Toum">Toum</a></li> <li><a href="/wiki/Tzatziki" title="Tzatziki">Tzatziki</a></li> <li><a href="/wiki/Zhug" class="mw-redirect" title="Zhug">Zhug</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Pickles and <br />preserves</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amba_(condiment)" title="Amba (condiment)">Amba</a></li> <li><a href="/wiki/Atchara" title="Atchara">Atchara</a></li> <li><a href="/wiki/Cheong_(food)" title="Cheong (food)">Cheong</a></li> <li><a href="/wiki/Chutney" title="Chutney">Chutney</a> <ul><li><a href="/wiki/Green_mango_chutney" title="Green mango chutney">Green mango chutney</a></li></ul></li> <li><a href="/wiki/Curtido" title="Curtido">Curtido</a></li> <li><a href="/wiki/Encurtido" title="Encurtido">Encurtido</a></li> <li><a href="/wiki/Fruit_preserves" title="Fruit preserves">Fruit preserves</a></li> <li><a href="/wiki/Gari_(ginger)" title="Gari (ginger)">Gari</a></li> <li><a href="/wiki/Horseradish" title="Horseradish">Horseradish</a></li> <li><a href="/wiki/Ljutenica" class="mw-redirect" title="Ljutenica">Ljutenica</a></li> <li><a href="/wiki/Pepper_jelly" title="Pepper jelly">Pepper jelly</a></li> <li><a href="/wiki/Piccalilli" title="Piccalilli">Piccalilli</a></li> <li><a href="/wiki/Pickled_cucumber" title="Pickled cucumber">Pickled cucumber</a></li> <li><a href="/wiki/Pickled_fruit" title="Pickled fruit">Pickled fruit</a></li> <li><a href="/wiki/Relish" title="Relish">Relish</a> <ul><li><a href="/wiki/Chicago-style_relish" title="Chicago-style relish">Chicago-style relish</a></li></ul></li> <li><a href="/wiki/Sauerkraut" title="Sauerkraut">Sauerkraut</a></li> <li><a href="/wiki/Kimchi" title="Kimchi">Kimchi</a></li> <li><a href="/wiki/Sumbala" class="mw-redirect" title="Sumbala">Sumbala</a></li> <li><a href="/wiki/Taba_ng_talangka" title="Taba ng talangka">Taba ng talangka</a></li> <li><a href="/wiki/Tomato_jam" title="Tomato jam">Tomato jam</a></li> <li><a href="/wiki/Watermelon_rind_preserves" title="Watermelon rind preserves">Watermelon rind preserves</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Spreads and pastes</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ajvar" title="Ajvar">Ajvar</a></li> <li><a href="/wiki/Anchovy_paste" title="Anchovy paste">Anchovy paste</a></li> <li><a href="/wiki/Bagoong" title="Bagoong">Bagoong</a></li> <li><a href="/wiki/Sal%C3%A7a" title="Salça">Biber salçası</a></li> <li><a href="/wiki/Beurre_Ma%C3%AEtre_d%27H%C3%B4tel" title="Beurre Maître d'Hôtel">Beurre Maître d'Hôtel</a></li> <li><a href="/wiki/Chili_paste" class="mw-redirect" title="Chili paste">Chili paste</a></li> <li><a href="/wiki/Chrain" title="Chrain">Chrain</a></li> <li><a href="/wiki/Coconut_jam" title="Coconut jam">Coconut jam</a></li> <li><a class="mw-selflink selflink">Fish paste</a></li> <li><a href="/wiki/Gochujang" title="Gochujang">Gochujang</a></li> <li><a href="/wiki/Liver_spread" title="Liver spread">Liver spread</a></li> <li><a href="/wiki/Kyopolou" title="Kyopolou">Kyopolou</a></li> <li><a href="/wiki/Maafe" class="mw-redirect" title="Maafe">Maafe</a></li> <li><a href="/wiki/Malidzano" title="Malidzano">Malidzano</a></li> <li><a href="/wiki/Meat_extract" title="Meat extract">Meat extract</a> <ul><li><a href="/wiki/Bovril" title="Bovril">Bovril</a></li></ul></li> <li><a href="/wiki/Murri_(condiment)" title="Murri (condiment)">Murri</a></li> <li><a href="/wiki/Nut_butter" title="Nut butter">Nut butter</a></li> <li><a href="/wiki/Palapa_(condiment)" title="Palapa (condiment)">Palapa</a></li> <li><a href="/wiki/Pindjur" title="Pindjur">Pindjur</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a> <ul><li><a href="/wiki/Caviar" title="Caviar">Caviar</a></li></ul></li> <li><a href="/wiki/Sahawiq" title="Sahawiq">Sahawiq</a></li> <li><a href="/wiki/Tapai" title="Tapai">Tapai</a></li> <li><a href="/wiki/Wasabi#As_condiment" title="Wasabi">Wasabi</a></li> <li><a href="/wiki/Yeast_extract" title="Yeast extract">Yeast extract</a> <ul><li><a href="/wiki/Marmite" title="Marmite">Marmite</a></li> <li><a href="/wiki/Vegemite" title="Vegemite">Vegemite</a></li></ul></li> <li><a href="/wiki/Zacusc%C4%83" title="Zacuscă">Zacuscă</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Oils and liquids</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chili_oil" title="Chili oil">Chili oil</a></li> <li><a href="/wiki/Halford_Leicestershire_Table_Sauce" title="Halford Leicestershire Table Sauce">Halford Leicestershire Table Sauce</a></li> <li><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></li> <li><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></li> <li><a href="/wiki/Patis_(sauce)" class="mw-redirect" title="Patis (sauce)">Patis</a></li> <li><a href="/wiki/Perilla_oil" title="Perilla oil">Perilla oil</a></li> <li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a href="/wiki/Salmoriglio" title="Salmoriglio">Salmoriglio</a></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Soy_sauce" title="Soy sauce">Soy sauce</a> <ul><li><a href="/wiki/Soup_soy_sauce" title="Soup soy sauce">Soup soy sauce</a></li> <li><a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">Sweet soy sauce</a></li> <li><a href="/wiki/Toyomansi" class="mw-redirect" title="Toyomansi">Toyomansi</a></li></ul></li> <li><a href="/wiki/Syrup" title="Syrup">Syrup</a></li> <li><a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a> <ul><li><a href="/wiki/Tonkatsu_sauce" title="Tonkatsu sauce">Tonkatsu sauce</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Spices and powders</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/As%C3%ADn_tibuok" title="Asín tibuok">Asín tibuok</a></li> <li><a href="/wiki/Chipotle" title="Chipotle">Chipotle</a></li> <li><a href="/wiki/Crushed_red_pepper" title="Crushed red pepper">Crushed red pepper</a></li> <li><a href="/wiki/Gomashio" title="Gomashio">Gomashio</a></li> <li><a href="/wiki/MSG" class="mw-redirect" title="MSG">MSG</a></li> <li><a href="/wiki/Nutritional_yeast" title="Nutritional yeast">Nutritional yeast</a></li> <li><a href="/wiki/Paprika" title="Paprika">Paprika</a></li> <li><a href="/wiki/Popcorn_seasoning" title="Popcorn seasoning">Popcorn seasoning</a></li> <li><a href="/wiki/Salt_and_pepper" title="Salt and pepper">Salt and pepper</a></li> <li><a href="/wiki/Tekka" title="Tekka">Tekka</a></li> <li><a href="/wiki/Za%27atar" title="Za'atar">Za'atar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Salads</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carolina_style" title="Carolina style">Carolina style</a></li> <li><a href="/wiki/Coleslaw" title="Coleslaw">Coleslaw</a></li> <li><a href="/wiki/Kachumbari" title="Kachumbari">Kachumbari</a></li> <li><a href="/wiki/Kachumber" title="Kachumber">Kachumber</a></li> <li><a href="/wiki/Salsa_(Mexican_cuisine)" class="mw-redirect" title="Salsa (Mexican cuisine)">Salsa</a> <ul><li><a href="/wiki/Pico_de_gallo" title="Pico de gallo">Pico de gallo</a></li> <li><a href="/wiki/Salsa_criolla" title="Salsa criolla">Salsa criolla</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Salad_dressing" title="Salad dressing">Dressings</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blue_cheese_dressing" title="Blue cheese dressing">Blue cheese dressing</a></li> <li><a href="/wiki/French_dressing" title="French dressing">French dressing</a></li> <li><a href="/wiki/Ginger_dressing" title="Ginger dressing">Ginger dressing</a></li> <li><a href="/wiki/Green_goddess_dressing" title="Green goddess dressing">Green goddess dressing</a></li> <li><a href="/wiki/Italian_dressing" title="Italian dressing">Italian dressing</a></li> <li><a href="/wiki/Louis_dressing" title="Louis dressing">Louis dressing</a></li> <li><a href="/wiki/Mayfair_salad_dressing" title="Mayfair salad dressing">Mayfair salad dressing</a></li> <li><a href="/wiki/Ranch_dressing" title="Ranch dressing">Ranch dressing</a></li> <li><a href="/wiki/Russian_dressing" title="Russian dressing">Russian dressing</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Tahini_sauce" class="mw-redirect" title="Tahini sauce">Tahini</a></li> <li><a href="/wiki/Thousand_Island_dressing" title="Thousand Island dressing">Thousand Island</a></li> <li><a href="/wiki/Vinaigrette" title="Vinaigrette">Vinaigrette</a> <ul><li><a href="/wiki/Wafu_dressing" title="Wafu dressing">Wafu dressing</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Ketchup" title="Ketchup">Ketchups</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banana_ketchup" title="Banana ketchup">Banana ketchup</a></li> <li><a href="/wiki/Curry_ketchup" title="Curry ketchup">Curry ketchup</a></li> <li><a href="/wiki/Fruit_ketchup" title="Fruit ketchup">Fruit ketchup</a></li> <li><a href="/wiki/Mushroom_ketchup" title="Mushroom ketchup">Mushroom ketchup</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Mustard_(condiment)" title="Mustard (condiment)">Mustards</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dijon_mustard" title="Dijon mustard">Dijon mustard</a></li> <li><a href="/wiki/Honey_mustard" class="mw-redirect" title="Honey mustard">Honey mustard</a></li> <li><a href="/wiki/Karashi" title="Karashi">Karashi</a></li> <li><a href="/wiki/Kasundi" title="Kasundi">Kasundi</a></li> <li><a href="/wiki/Mostarda" title="Mostarda">Mostarda</a></li> <li><a href="/wiki/Mustard_(condiment)#Spicy_brown/deli-style_mustard" title="Mustard (condiment)">Spicy brown mustard</a> <ul><li><a href="/wiki/Creole_mustard" title="Creole mustard">Creole mustard</a></li></ul></li> <li><a href="/wiki/Mustard_(condiment)#Sweet_mustard" title="Mustard (condiment)">Sweet mustard</a></li> <li><a href="/wiki/Tecuci" title="Tecuci">Tecuci mustard</a></li> <li><a href="/wiki/Tewkesbury_mustard" title="Tewkesbury mustard">Tewkesbury mustard</a></li> <li><a href="/wiki/Turun_sinappi" title="Turun sinappi">Turun sinappi</a></li> <li><a href="/wiki/Mustard_(condiment)#American/yellow_mustard" title="Mustard (condiment)">Yellow mustard</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Vinegar" title="Vinegar">Vinegars</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Apple_cider_vinegar" title="Apple cider vinegar">Apple cider vinegar</a></li> <li><a href="/wiki/Balsamic_vinegar" title="Balsamic vinegar">Balsamic vinegar</a> <ul><li><a href="/wiki/Balsamic_vinegar_of_Modena" title="Balsamic vinegar of Modena">Balsamic vinegar of Modena</a></li></ul></li> <li><a href="/wiki/Black_vinegar" title="Black vinegar">Black vinegar</a></li> <li><a href="/wiki/Kaong_palm_vinegar" title="Kaong palm vinegar">Kaong palm vinegar</a></li> <li><a href="/wiki/Malt_vinegar" class="mw-redirect" title="Malt vinegar">Malt vinegar</a></li> <li><a href="/wiki/Nipa_palm_vinegar" title="Nipa palm vinegar">Nipa palm vinegar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_accompaniments_to_french_fries" title="List of accompaniments to french fries">Accompaniments to french fries</a></li> <li><a href="/wiki/List_of_brand_name_condiments" title="List of brand name condiments">Brand name condiments</a></li> <li><a href="/wiki/List_of_chutneys" title="List of chutneys">Chutneys</a></li> <li><a class="mw-selflink-fragment" href="#Traditional_pastes">Fish pastes</a></li> <li><a href="/wiki/List_of_fish_sauces" title="List of fish sauces">Fish sauces</a></li> <li><a href="/wiki/List_of_Indian_condiments" title="List of Indian condiments">Indian condiments</a></li> <li><a href="/wiki/List_of_Indonesian_condiments" title="List of Indonesian condiments">Indonesian condiments</a></li> <li><a href="/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Japanese condiments</a></li> <li><a href="/wiki/List_of_mayonnaises" title="List of mayonnaises">Mayonnaises</a></li> <li><a href="/wiki/List_of_mustard_brands" title="List of mustard brands">Mustard brands</a></li> <li><a href="/wiki/List_of_hot_sauces" title="List of hot sauces">Hot sauces</a></li> <li><a href="/wiki/List_of_Pakistani_condiments" title="List of Pakistani condiments">Pakistani condiments</a></li> <li><a href="/wiki/Philippine_condiments" title="Philippine condiments">Philippine condiments</a></li> <li><a href="/wiki/List_of_pickled_foods" title="List of pickled foods">Pickled foods</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Accoutrements</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cruet-stand" title="Cruet-stand">Cruet-stand</a></li> <li><a href="/wiki/Sachet_(scented_bag)" class="mw-redirect" title="Sachet (scented bag)">Sachet</a></li> <li><a href="/wiki/Salt_and_pepper_shakers" title="Salt and pepper shakers">Salt and pepper shakers</a></li> <li><a href="/wiki/Squeeze_bottle" title="Squeeze bottle">Squeeze bottle</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Fish_sauces_and_pastes" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Fish_sauce" title="Template:Fish sauce"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Fish_sauce" title="Template talk:Fish sauce"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Fish_sauce" title="Special:EditPage/Template:Fish sauce"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Fish_sauces_and_pastes" style="font-size:114%;margin:0 4em"><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauces</a> and <a class="mw-selflink selflink">pastes</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovy_essence" title="Anchovy essence">Anchovy essence</a></li> <li><a href="/wiki/Colatura_di_alici" title="Colatura di alici">Colatura di alici</a></li> <li><a href="/wiki/Budu_(sauce)" title="Budu (sauce)">Budu</a></li> <li><a href="/wiki/Cincalok" title="Cincalok">Cincalok</a></li> <li><a href="/wiki/Garum" title="Garum">Garum</a></li> <li><a href="/wiki/Jeotgal" title="Jeotgal">Jeotgal</a></li> <li><a href="/wiki/Mahyawa" title="Mahyawa">Mahyawa</a></li> <li><a href="/wiki/Patis_(sauce)" class="mw-redirect" title="Patis (sauce)">Patis</a></li> <li><a href="/wiki/Pla_ra" title="Pla ra">Pla ra</a></li> <li><a href="/wiki/Shottsuru" title="Shottsuru">Shottsuru</a></li> <li><a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a></li> <li><a href="/wiki/XO_sauce" title="XO sauce">XO sauce</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="3" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:YosriBuduMempelam.jpg" class="mw-file-description" title="Budu sauce"><img alt="Budu sauce" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/YosriBuduMempelam.jpg/77px-YosriBuduMempelam.jpg" decoding="async" width="77" height="58" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/YosriBuduMempelam.jpg/116px-YosriBuduMempelam.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1d/YosriBuduMempelam.jpg/154px-YosriBuduMempelam.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Paste_(food)" title="Paste (food)">Fish paste</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovy_paste" title="Anchovy paste">Anchovy paste</a></li> <li><a href="/wiki/Balao-balao" title="Balao-balao">Balao-balao</a></li> <li><a href="/wiki/Bagoong" title="Bagoong">Bagoong</a></li> <li><a href="/wiki/Bagoong_monamon" title="Bagoong monamon">Bagoong monamon</a></li> <li><a href="/wiki/Bagoong_terong" class="mw-redirect" title="Bagoong terong">Bagoong terong</a></li> <li><a href="/wiki/Bekasang" title="Bekasang">Bekasang</a></li> <li><a href="/wiki/Burong_isda" title="Burong isda">Burong isda</a></li> <li><a href="/wiki/Dayok" title="Dayok">Dayok</a></li> <li><a class="mw-selflink selflink">Fish paste</a></li> <li><a href="/wiki/Garum" title="Garum">Garum</a></li> <li><a href="/wiki/Gentleman%27s_Relish" title="Gentleman's Relish">Gentleman's Relish</a></li> <li><a href="/wiki/Jakoten" title="Jakoten">Jakoten</a></li> <li><a href="/wiki/Jeotgal" title="Jeotgal">Jeotgal</a></li> <li><a href="/wiki/Kamaboko" title="Kamaboko">Kamaboko</a></li> <li><a href="/wiki/Ngachin" title="Ngachin">Ngachin</a></li> <li><a href="/wiki/Ngapi" title="Ngapi">Ngapi</a></li> <li><a href="/wiki/Padaek" title="Padaek">Padaek</a></li> <li><a href="/wiki/Pissalat" title="Pissalat">Pissalat</a></li> <li><a href="/wiki/Pla_ra" title="Pla ra">Pla ra</a></li> <li><a href="/wiki/Prahok" title="Prahok">Prahok</a></li> <li><a href="/wiki/Shiokara" title="Shiokara">Shiokara</a></li> <li><a href="/wiki/Shrimp_paste" title="Shrimp paste">Shrimp paste</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Taba_ng_talangka" title="Taba ng talangka">Taba ng talangka</a></li> <li><a href="/wiki/Tomalley" title="Tomalley">Tomalley</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a class="mw-selflink-fragment" href="#Traditional_pastes">Fish pastes</a></li> <li><a href="/wiki/List_of_fish_sauces" title="List of fish sauces">Fish sauces</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Seafood" style="padding:3px"><table class="nowraplinks hlist mw-collapsible expanded navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Seafood" title="Template:Seafood"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Seafood" title="Template talk:Seafood"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Seafood" title="Special:EditPage/Template:Seafood"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Seafood" style="font-size:114%;margin:0 4em"><a href="/wiki/Seafood" title="Seafood">Seafood</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_as_food" title="Fish as food">Fish</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovies_as_food" title="Anchovies as food">Anchovy</a></li> <li><a href="/wiki/Barramundi#As_food" title="Barramundi">Barramundi</a></li> <li><a href="/wiki/Billfish#As_food" title="Billfish">Billfish</a></li> <li><a href="/wiki/Carp#As_food" title="Carp">Carp</a></li> <li><a href="/wiki/Catfish#Catfish_as_food" title="Catfish">Catfish</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Cod</a></li> <li><a href="/wiki/Eel_as_food" title="Eel as food">Eel</a></li> <li><a href="/wiki/Flatfish#As_food" title="Flatfish">Flatfish</a></li> <li><a href="/wiki/Flounder#As_food" title="Flounder">Flounder</a></li> <li><a href="/wiki/Herring_as_food" title="Herring as food">Herring</a></li> <li><a href="/wiki/Mackerel_as_food" title="Mackerel as food">Mackerel</a></li> <li><a href="/wiki/Salmon_as_food" title="Salmon as food">Salmon</a></li> <li><a href="/wiki/Sardines_as_food" title="Sardines as food">Sardine</a></li> <li><a href="/wiki/Shark_meat" title="Shark meat">Shark</a></li> <li><a href="/wiki/Sturgeon#Uses" title="Sturgeon">Sturgeon</a></li> <li><a href="/wiki/Swordfish#As_food" title="Swordfish">Swordfish</a></li> <li><a href="/wiki/Tilapia#As_food" title="Tilapia">Tilapia</a></li> <li><a href="/wiki/Trout#Trout_as_food" title="Trout">Trout</a></li> <li><a href="/wiki/Tuna#Food" title="Tuna">Tuna</a></li> <li><a href="/wiki/Whitebait" title="Whitebait">Whitebait</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Shellfish" title="Shellfish">Shellfish</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abalone#Consumption" title="Abalone">Abalone</a></li> <li><a href="/wiki/Cockle_(bivalve)#In_cuisine_and_culture" title="Cockle (bivalve)">Cockles</a></li> <li><a href="/wiki/Conch#Culinary_use" title="Conch">Conch</a></li> <li><a href="/wiki/Crab_meat" title="Crab meat">Crab</a></li> <li><a href="/wiki/Crayfish_as_food" title="Crayfish as food">Crayfish</a></li> <li><a href="/wiki/Geoduck#Culinary_uses" title="Geoduck">Geoduck</a></li> <li><a href="/wiki/Krill#Human_consumption" title="Krill">Krill</a></li> <li><a href="/wiki/Lobster#As_food" title="Lobster">Lobster</a></li> <li><a href="/wiki/Mussel#As_food" title="Mussel">Mussels</a></li> <li><a href="/wiki/Oyster#As_food" title="Oyster">Oysters</a></li> <li><a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Prawn/Shrimp</a></li> <li><a href="/wiki/Scallop#As_food" title="Scallop">Scallops</a></li> <li><a href="/wiki/Sea_urchin#As_food" title="Sea urchin">Sea urchins</a></li> <li><a href="/wiki/Category:Edible_crustaceans" title="Category:Edible crustaceans">Crustaceans</a></li> <li><a href="/wiki/Category:Edible_molluscs" title="Category:Edible molluscs">Molluscs</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other seafood</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Jellyfish_as_food" title="Jellyfish as food">Jellyfish</a></li> <li><a href="/wiki/Marine_mammals_as_food" title="Marine mammals as food">Marine mammals</a> <ul><li><a href="/wiki/Whale_meat" title="Whale meat">Whale</a></li></ul></li> <li><a href="/wiki/Octopus_as_food" title="Octopus as food">Octopus</a></li> <li><a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">Sea cucumber</a></li> <li><a href="/wiki/Edible_seaweed" title="Edible seaweed">Seaweed</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Squid</a></li> <li><a href="/wiki/Category:Edible_algae" title="Category:Edible algae">Algae</a></li> <li><a href="/wiki/List_of_types_of_seafood" title="List of types of seafood">List of seafoods</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood" title="Category:Seafood">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_processing" title="Fish processing">Processed<br />seafood</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Caviar" title="Caviar">Caviar</a></li> <li><a href="/wiki/Dried_fish" title="Dried fish">Dried fish</a></li> <li><a href="/wiki/Canned_fish" title="Canned fish">Canned fish</a></li> <li><a href="/wiki/Cod_liver_oil" title="Cod liver oil">Cod liver oil</a></li> <li><a href="/wiki/Cured_fish" title="Cured fish">Cured fish</a></li> <li><a href="/wiki/Fermented_fish" title="Fermented fish">Fermented fish</a></li> <li><a href="/wiki/Fish_fillet" title="Fish fillet">Fish fillet</a></li> <li><a href="/wiki/Fish_head" title="Fish head">Fish head</a></li> <li><a href="/wiki/Fish_oil" title="Fish oil">Fish oil</a></li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></li> <li><a class="mw-selflink selflink">Fish paste</a></li> <li><a href="/wiki/Fish_steak" title="Fish steak">Fish steak</a></li> <li><a href="/wiki/Fish_stock_(food)" class="mw-redirect" title="Fish stock (food)">Fish stock</a></li> <li><a href="/wiki/Lutefisk" title="Lutefisk">Lutefisk</a></li> <li><a href="/wiki/Salted_fish" title="Salted fish">Salted fish</a></li> <li><a href="/wiki/Salted_squid" title="Salted squid">Salted squid</a></li> <li><a href="/wiki/Shark_liver_oil" title="Shark liver oil">Shark liver oil</a></li> <li><a href="/wiki/Shrimp_paste" title="Shrimp paste">Shrimp paste</a></li> <li><a href="/wiki/Smoked_fish" title="Smoked fish">Smoked fish</a></li> <li><a href="/wiki/Stockfish" title="Stockfish">Stockfish</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Fish_processing" title="Category:Fish processing">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Seafood_dishes" title="Seafood dishes">Seafood dishes</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_seafood_dishes" title="List of seafood dishes">List of seafood dishes</a></li> <li><a href="/wiki/List_of_crab_dishes" title="List of crab dishes">List of crab dishes</a></li> <li><a href="/wiki/List_of_fish_dishes" title="List of fish dishes">List of fish dishes</a></li> <li><a href="/wiki/List_of_raw_fish_dishes" title="List of raw fish dishes">List of raw fish dishes</a></li> <li><a href="/wiki/List_of_tuna_dishes" title="List of tuna dishes">List of tuna dishes</a></li> <li><a href="/wiki/Bisque_(food)" title="Bisque (food)">Bisque</a></li> <li><a href="/wiki/Chowder" title="Chowder">Chowder</a></li> <li><a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a></li> <li><a href="/wiki/Fish_pie" title="Fish pie">Fish pie</a></li> <li><a href="/wiki/Fish_soup" title="Fish soup">Fish soup</a></li> <li><a href="/wiki/Fried_fish" title="Fried fish">Fried fish</a></li> <li><a href="/wiki/Seafood_boil" title="Seafood boil">Seafood boil</a></li> <li><a href="/wiki/Shark_fin_soup" title="Shark fin soup">Shark fin soup</a></li> <li><a href="/wiki/Sushi" title="Sushi">Sushi</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood_dishes" title="Category:Seafood dishes">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Health hazards</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ciguatera" class="mw-redirect" title="Ciguatera">Ciguatera</a></li> <li><a href="/wiki/Fish_diseases_and_parasites" title="Fish diseases and parasites">Fish diseases and parasites</a></li> <li><a href="/wiki/Mercury_in_fish" title="Mercury in fish">Mercury in fish</a></li> <li><a href="/wiki/Metagonimiasis" title="Metagonimiasis">Metagonimiasis</a></li> <li><a href="/wiki/Scombroid_food_poisoning" title="Scombroid food poisoning">Scombroid food poisoning</a></li> <li><a href="/wiki/Shellfish_poisoning" title="Shellfish poisoning">Shellfish poisoning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Advisory services</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Seafood_mislabelling" title="Seafood mislabelling">Seafood mislabelling</a></li> <li><a href="/wiki/Sustainable_seafood" title="Sustainable seafood">Sustainable seafood</a></li> <li><a href="/wiki/Sustainable_seafood_advisory_lists_and_certification" title="Sustainable seafood advisory lists and certification">Sustainable seafood advisory lists and certification</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Animal welfare</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Declawing_of_crabs" title="Declawing of crabs">Declawing of crabs</a></li> <li><a href="/wiki/Eyestalk_ablation" title="Eyestalk ablation">Eyestalk ablation</a></li> <li><a href="/wiki/Eating_live_seafood" title="Eating live seafood">Eating live seafood</a></li> <li><a href="/wiki/Live_fish_trade" title="Live fish trade">Live fish trade</a></li> <li><a href="/wiki/Pain_in_fish" title="Pain in fish">Pain in fish</a></li> <li><a href="/wiki/Pain_in_crustaceans" title="Pain in crustaceans">Pain in crustaceans</a></li> <li><a href="/wiki/Shark_finning" title="Shark finning">Shark finning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related topics</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fish_preservation" title="Fish preservation">Fish preservation</a></li> <li><a href="/wiki/Fish_processing" title="Fish processing">Fish processing</a></li> <li><a href="/wiki/Gathering_seafood_by_hand" class="mw-redirect" title="Gathering seafood by hand">Gathering seafood by hand</a></li> <li><a href="/wiki/History_of_seafood" title="History of seafood">History of seafood</a></li> <li><a href="/wiki/History_of_sushi" title="History of sushi">History of sushi</a></li> <li><a href="/wiki/List_of_seafood_companies" title="List of seafood companies">List of seafood companies</a></li> <li><a href="/wiki/Pescetarianism" title="Pescetarianism">Pescetarianism</a></li> <li><a href="/wiki/Raw_bar" title="Raw bar">Raw bar</a></li> <li><a href="/wiki/Salmon_cannery" title="Salmon cannery">Salmon cannery</a></li> <li><a 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