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2. Bronze featherback - Wikipedia

   en.wikipedia.org/wiki/Bronze_featherback

   In Burmese cuisine, the flesh of the bronze featherback, locally known as ngaphe, is used in ngachin, a pressed fish pickle, and is used to make fish paste. [6] In Thai cuisine, a variety of nam phrik with minced roasted pla salat is eaten along with raw vegetables. It is popular in Khorat. [7]

3. Fish paste - Wikipedia

   en.wikipedia.org/wiki/Fish_paste

   Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing , blending , and/or sieving , until it reaches the consistency of paste. [ 1 ]

4. Padaek - Wikipedia

   en.wikipedia.org/wiki/Padaek

   Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses.

5. List of food pastes - Wikipedia

   en.wikipedia.org/wiki/List_of_food_pastes

   Fish paste – prepared from fish parts through fermentation [2] Anchovy paste; Gentleman's Relish; Muria – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; [3] it would have been rich in protein, amino acids, minerals and B vitamins. [4]

6. Prahok - Wikipedia

   en.wikipedia.org/wiki/Prahok

   Prahok (/ ˈ p r ɑː h ʊ k /; Khmer: ប្រហុក, romanized: prâhŏk, IPA:) is a salted and fermented fish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply.

7. Kamaboko - Wikipedia

   en.wikipedia.org/wiki/Kamaboko

   Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1] Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide.