About
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 that has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving until it reaches paste consistency. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste.
Aroma profile
Derived from this ingredient’s flavor compounds
fishy
Composition
1 compound identified — cross-referenced scientific databases
Highlighted compounds are flavor-active · "~pred" marks predicted edges · click to view molecular profile
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.