A culinary ingredient created by breaking down the flesh of aquatic animals, sometimes fish or shellfish, right into a tender, 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 incessantly processed on this solution to create a concentrated umami taste base for sauces and dishes.
This sort of product performs a big position 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 embrace including depth of taste, growing protein consumption, and offering important minerals present in marine life.
