Fish Paste

Fish paste is a savoury condiment made from finely ground or pureed fish, often with salt and other seasonings. It is typically produced by salting, fermenting, or cooking fish until it breaks down into a paste-like consistency. Different types of fish and preparation methods result in a wide range of flavours and textures.

Fish paste is used as a flavour enhancer and umami ingredient in a variety of dishes, particularly in Asian cuisines. It adds a distinct salty, savoury, and often pungent taste to sauces, curries, marinades, and dips. Manufacturers use it to deepen and enrich the overall flavour profile of food products.

Fish paste is not regulated as a food additive in the UK and does not have an E-number. Its primary health consideration relates to its high sodium content, which can contribute to high blood pressure if consumed in excess. The NHS advises adults to consume no more than 6g of salt per day. While fish itself is a source of beneficial nutrients, the processing and salt content of fish paste are key factors for consideration.