Pissalat

Pissalat (or pissala) is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means "salted fish".^[1] It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats and the local specialty pissaladière.

See also

• Prahok
• Larousse Gastronomique
• List of fish sauces

References

Fish sauces and pastes
Sauce	Fish sauce Anchovy essence Bagoong Bagoong monamon Bagoong terong Budu Cincalok Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Paste	Anchovy paste Fish paste Garum Gentleman's Relish Jakoten Kamaboko Ngapi Padaek Pissalat Prahok Shrimp paste Surimi
List articles	Fish pastes Fish sauces

Seafood
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