A culinary ingredient created by breaking down the flesh of aquatic animals, usually fish or shellfish, right into a delicate, spreadable substance, is a standard ingredient 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 option to create a concentrated umami taste base for sauces and dishes.
Any such product performs a big position in imparting distinctive flavors and enhancing the dietary worth of meals. Traditionally, it has served as a technique of preserving seafood, permitting for consumption past coastal areas. Its advantages embrace including depth of taste, rising protein consumption, and offering important minerals present in marine life.
