Condiment
Fish Paste
Fish paste covers smooth pounded fish products used for fish balls, cakes, and surimi-style preparations, as well as some seasoned fermented fish pastes. Mild white-fish pastes are binding and springy when cooked. Form into balls or cakes and poach or fry; season fermented pastes carefully.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5 g
- Saturated Fat 1.25 g
- Trans Fat 0 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
- Cholesterol 0 mg
- Sodium 2114 mg
- Salt 4.76 g
- Total Carbohydrate 75 g
- Dietary Fibre 1.02 g
- Total Sugars 5.69 g
- Complex / starch 2.1 g
- Protein 8 g
- Water 8 g
- Energy 377 kcal
- Water 8 g
- Carbohydrates 75 g
- Sugars 5.69 g
- Monosaccharides 3.98 g
- Disaccharides 1.7 g
- Starch 2.1 g
- Amylose 0.53 g
- Amylopectin 1.58 g
- Digestible Starch 1.79 g
- Resistant Starch 0.21 g
- Fibre 1.02 g
- Soluble Fibre 0.36 g
- Insoluble Fibre 0.66 g
- Protein 8 g
- Fat 5 g
- Saturated Fat 1.25 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
- Vitamins 24.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.08 mg
- Vitamin K 0.4 µg
- Minerals 2320 mg
- Major Minerals 2314 mg
- Trace Minerals 5.9 mg
- Salt 4.76 g
- Sodium Chloride 4.76 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.08 · vitamin-k: 0.4 ·
Minerals
Sodium: 2114.24 · Potassium: 160 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
In the kitchen
Culinary partners and combinations that usually underperform with Fish Paste.
Usually avoid with
Often clash in flavour or tradition
History
Chinese and Southeast Asian cookery pounded fish into pastes for balls and cakes.
Commercial fish pastes and surimi expanded convenience seafood.
Fresh and frozen fish pastes supplied restaurant dim sum and street foods.