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Fish Paste
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste. Fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted with fish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings. __TOC__ History "Preservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Making Fish Paste Cambodia
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Varuna Litterata
''Varuna litterata'', also known as the river swimming crab or the peregrine crab, is a euryhaline species of crab native to the Indo-Pacific. It is commonly found in slow-moving or almost stagnant fresh or brackish waters in estuarine An estuary is a partially enclosed coastal body of brackish water with one or more rivers or streams flowing into it, and with a free connection to the open sea. Estuaries form a transition zone between river environments and maritime environment ... habitats. References Decapods Crustaceans described in 1798 {{crab-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sewers; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greek Cuisine
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, which had many uses and great commercial value, but other ingredients were as important, if not more so, to the average diet: most notably legumes. Research suggests that the agricultural system of Ancient Greece could not have succeeded without the cultivation of legumes. Modern knowledge of ancient Greek cuisine and eating habits is derived from textual, archeological, and artistic evidence. Meals At home The Greeks had three to four meals a day. Breakfast Breakfast ( ''akratismós'' and ἀκράτισμα ''akratisma'', ''acratisma'') consisted of barley bread dipped in wine ( ''ákratos''), sometimes complemented by figs or olives. They also ate a sort of pancak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garum Mosaik Pompeji
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek (), a food named by Aristophanes, Sophocles, and Aeschylus. Garos may have been a type of fish, or a fish sauce similar to garum. Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek (), a food named by Aristophanes, Sophocles, and Aeschylus. Garos may have been a type of fish, or a fish sauce similar to garum. Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angkak
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji'''), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold ''Monascus purpureus''. Red yeast rice is what is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice ''koji.''" English language articles favoring Chinese literature sources prefer the translation "red yeast rice." In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balao-balao
''Balao-balao'', also known as ''burong hipon'' ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. ''Alamang'') fermented with salt and ''angkak'' (red yeast rice). Once stirfried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp. See also *Burong isda *Binagoongan *Dayok *Tapai *Kinilaw *Bagoong alamang Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ... References {{Philippines-stub Philippine cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patís
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' ('' Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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