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Tungtap is a fermented fish paste found in Meghalayan cuisine, consumed by the Khasi and Garo people. Like hentak, it is made with Indian flying barb or pool barb fish that are sun-dried, salted and fermented in a sealed earthenware vessel.
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 ]
Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in ...
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]
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 in earlier use by ...
Dace fish is smashed into a paste. The dace fish paste is flavoured with preserved mandarin peel, cilantro, green onion, and other seasonings like white pepper and salt. [6] It is common for flour to be added into the paste to reduce the cost of fish. Vegetables such as aubergine and bell pepper are sliced and the centre is scooped out and emptied.
The curing of the fish paste is caused by the polymerization of myosin when heated. The species of fish is the most important factor that affects this curing process. Many pelagic fish with higher fat contents lack the needed type of heat-curing myosin and are not used for surimi. [5]
First, the heads, viscera 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 for several minutes until they become brownish. The pieces of jakoten are ...