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2. Garum - Wikipedia

   en.wikipedia.org/wiki/Garum

   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 ...

3. Fish hydrolysate - Wikipedia

   en.wikipedia.org/wiki/Fish_hydrolysate

   Fish hydrolysate, in its simplest form, is ground up fish transformed into a liquid phase, where the cleavage of molecular bonds occurs through various biological processes. Raw material choice; either whole fish or by-products, depends on the commercial sources of the fish. In some cases, the fillet portions are removed for human consumption ...

4. Fish emulsion - Wikipedia

   en.wikipedia.org/wiki/Fish_emulsion

   Since fish emulsion is naturally derived, it is considered an organic fertilizer appropriate for use in organic horticulture. In addition to having a typical N-P-K analysis of 5-2-2, fish emulsion adds micronutrients. [2] Fish emulsion, applied as a liquid fertilizer, is also used when growing roses to enhance the bloom color of the flowers. [3]

5. Romesco - Wikipedia

   en.wikipedia.org/wiki/Romesco

   Romesco. Romesco (Catalan pronunciation: [ruˈmɛsku]) is a tomato-based [1] sauce that originated from Valls, province of Tarragona, in Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish. [2] It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive ...

6. Acqua pazza (food) - Wikipedia

   en.wikipedia.org/wiki/Acqua_pazza_(food)

   The term acqua pazza (Italian: [ˈakkwa ˈpattsa]; lit. 'crazy water') is used in Italian cuisine to refer to a recipe for poached white fish, [1] or to simply refer to the lightly herbed broth used to poach it. [2] There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all ...

7. Fermented fish - Wikipedia

   en.wikipedia.org/wiki/Fermented_fish

   Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...

8. Bourdeto - Wikipedia

   en.wikipedia.org/wiki/Bourdeto

   Bourdeto. Bourdeto ( Greek: Μπουρδέτο) is a fish dish from Corfu. It comes from the Venetian word brodetto, which means ' broth '. [ 1] It is fish cooked with onion, and red sweet and hot spicy pepper. The best fish for bourdeto is scorpion fish. [ 2] One can also find the same dish containing fillet of a bigger kind of fish.

9. Sofrito - Wikipedia

   en.wikipedia.org/wiki/Sofrito

   In modern Spanish cuisine, sofrito consists of garlic, onion and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito , or sometimes as estrugido in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most ...