Fish 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 the consistency of paste.

Fish paste is used as a condiment or seasoning to add flavour to food,[2] 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.

British fish pastes are commonly used as a spread inside white-bread sandwiches, eaten for lunch or as part of afternoon tea, a light meal consumed around 3 p.m. or 4 p.m. and consisting of a variety of quartered sandwiches, small cakes, and scones, served with hot Chinese or Indian tea.

Similar fish pastes, including Anchovette, and Salmon and Lobster, are still available in Australian supermarkets, and were a staple for children's school lunches, sandwiches brought from home, during the 1950s and 1960s.