Anchovy paste

It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam.

[6][7] Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to anchovy paste".

[13] Gentleman's Relish is a brand of mass-produced spiced anchovy paste that was introduced in England in 1828.

[1] Anchovy paste is a common food in Italy, where it is used served atop canapés and vegetables and as an ingredient in sauces and pasta dishes.

[22] Scotch woodcock is a British savoury dish prepared using scrambled eggs atop toast that has been spread with anchovy paste or Gentleman's Relish.