Fermented products

• Ngapi
  Ngapi
  Ngapi is a generic term for pungent pastes made of either fish or shrimp in Myanmar. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes...
  
  : a fish paste used in the Cuisine of Burma
• Petis Ikan: a salty dark fish paste used in the Cuisine of Indonesia
  Cuisine of Indonesia
  Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands. Many regional cuisines exist, often based upon cultural and foreign influences. Indonesian cuisine varies greatly by region and has many different influences...
  
  , mostly Madurese
  Madurese
  The Madurese also known as Orang Madura and Suku Madura are an ethnic group originally from the island of Madura but now found in many parts of Indonesia, where they are the third-largest ethnic group by population...
  
  .
• Prahok
  Prahok
  Prahok​​ is a crushed, salted and fermented fish paste that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply...
  
  : a paste made from fermented fish that has a pungent smell. A seasoning and condiment used in Cambodian cuisine.
• Bagoong
  Bagoong
  Bagoong is a Philippine condiment made of partially or completely fermented fish or shrimps and salt. The fermentation process also results in fish sauce .The preparation of bagoong can vary regionally in the Philippines....
  
  : a paste made from fermented fish or shrimp that has a pungent smell. A seasoning and condiment used in Filipino cuisine.

Processed food products

• Surimi
  Surimi
  Surimi is a Japanese loan word referring to a fish-based food product that has been pulverized to a thick paste and has the property of a dense and rubbery food item when cooked...
  
  : a paste made from fresh fish that has been minced and pulverized such that it gains a rubbery texture when cooked. A common food product in East Asian cuisines.
• Shippams fish paste: a sandwich spread from England
• Kamaboko
  Kamaboko
  is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. The steamed loaves are then sliced and served unheated with various dipping...
  
  : a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm.

• Peck's Anchovette known as fish paste in South Africa is a popular breakfast spread