fish or fish paste

Fish paste is a preserved condiment made from fermented small fish or fish scraps that are salted and ground into a dense, pungent paste. The production process typically involves layering small fish (such as anchovies or sardines) with salt, then allowing enzymatic fermentation to break down proteins into amino acids and develop complex umami flavors over weeks to months. The resulting paste ranges in color from tan to dark brown and has a distinctly salty, funky aroma with deep savory notes. Varieties differ by region and source fish: Vietnamese fish paste (nước mắm) uses anchovies, Thai fish paste (nam pla) may include small shrimp, and Filipino fish paste (bagoong) employs similar small fish species. The fermentation process concentrates nutrients and creates a shelf-stable ingredient with concentrated flavor suitable for seasoning applications.

Fish paste serves as a foundational seasoning across Southeast Asian cuisines, providing concentrated umami and salt to soups, stews, curries, and stir-fries. In Vietnamese cooking, it is essential to pho broths and dipping sauces; in Thai cuisine, it appears in curry pastes and as a table condiment; in Filipino cooking, it functions both as a seasoning and side dish (eaten with rice). A small amount dissolves into braising liquids and sauces to deepen savory depth without imparting fishiness. It pairs particularly well with chilies, lime, and aromatic vegetables. Fish paste should be stirred thoroughly before use, as it can separate, and its strong aroma mellows significantly during cooking.