fish paste
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Fish paste — may refer to:* Prahok: a paste made from fermented fish that has a pungent smell. A seasoning and condiment used in Cambodian cuisine. * Surimi: a paste made from fresh fish that has been minced and pulverized such that it gains a rubbery texture … Wikipedia
fish paste — fish mixed with salt and ground to a fine consistency with or without added fat, spices and other seasonings. Should contain 70% or more fish. Used as a sandwich spread … Dictionary of ichthyology
fish-paste — fish mixed with salt and ground to a fine consistency with or without added fat, spices and other seasonings. Should contain 70% or more fish. Used as a sandwich spread … Dictionary of ichthyology
fish paste — рыбная паста pigment paste пигментная паста liquorice paste лакричная паста paste rouge румяна в виде пасты chlorella paste паста из хлореллы electrode paste электродная паста … English-Russian travelling dictionary
fermented fish paste — salted, macerated fish allowed to ferment in the Far East. Spices and colourings may be added … Dictionary of ichthyology
Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… … Wikipedia
paste — [[t]pe͟ɪst[/t]] pastes, pasting, pasted 1) N MASS Paste is a soft, wet, sticky mixture of a substance and a liquid, which can be spread easily. Some types of paste are used to stick things together. He then sticks it back together with flour… … English dictionary
Fish-shaped pastry — Fish shaped pastry, commonly eaten in Japan and South Korea, is pastry shaped to resemble a bream or an Asian carp and filled with red bean paste. * For fish shaped pastry in Japanese culture, see taiyaki . * For fish shaped pastry in Korean… … Wikipedia
fish liver paste — fish liver ground up with salt, spices and other flavouring ingredients … Dictionary of ichthyology
fish-liver paste — fish liver ground up with salt, spices and other flavouring ingredients … Dictionary of ichthyology
