A culinary ingredient created by breaking down the flesh of aquatic animals, usually fish or shellfish, right into a mushy, spreadable substance, is a standard factor in varied cuisines. The ensuing product typically incorporates salt and different seasonings to reinforce taste and protect the fabric. For instance, anchovies are often processed on this solution to create a concentrated umami taste base for sauces and dishes.
This sort of product performs a big function in imparting distinctive flavors and enhancing the dietary worth of meals. Traditionally, it has served as a way of preserving seafood, permitting for consumption past coastal areas. Its advantages embody including depth of taste, rising protein consumption, and offering important minerals present in marine life.
