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a fermented paste made of either fish or shrimp, commonly used as a seasoning or sauce in Burmese cuisine: Ngari Manipur, India Ngari is a traditional fermented food of Manipur. It is prepared by fermenting smaller freshwater fishes with mustard oil and salt. The dried fish are then tightly packed them in a big clay urn which is made airtight.
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by ...
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 ...
Bagoóng (Tagalog pronunciation: [bɐɡuˈʔoŋ]; buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. [1] The fermentation process also produces fish sauce known as patís. [2] The preparation of bagoóng can vary regionally in the ...
Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden. [5] [6] More recent examples include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented ...
Prahok (/ ˈprɑːhʊk /; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) 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.
Colatura di alici (Italian: [kolaˈtuːra di aˈliːtʃi]; lit. 'anchovy drippings') [1] is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber -colored liquid, produced by fermenting salted anchovies inside terzigni, small chestnut barrels. [2]
Ngapi (Burmese: ငါးပိ [ŋəpḭ], lit. 'pressed fish') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by ...