A culinary ingredient created by breaking down the flesh of aquatic animals, typically fish or shellfish, into a soft, spreadable substance, is a common element in various cuisines. The resulting product often incorporates salt and other seasonings to enhance flavor and preserve the material. For example, anchovies are frequently processed in this way to create a concentrated umami flavor base for sauces and dishes.
This type of product plays a significant role in imparting distinctive flavors and enhancing the nutritional value of meals. Historically, it has served as a method of preserving seafood, allowing for consumption beyond coastal regions. Its benefits include adding depth of flavor, increasing protein intake, and providing essential minerals found in marine life.
