Pissalat is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means "salted fish". 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:
Pissaladière
Contained by: Pissaladière
Categories: Anchovy dish Fish paste Fish sauce Paste Seasoning Umami enhancer
Characteristic of: French cuisine Occitan cuisine
Contains: Anchovy
Contains, including ancestors: Fish Anchovy
Also known as:
French (Provençal): Pissala
Wikidata ID: Q3389247
Wikipedia title: Pissalat
References:
https://www.beyond.fr/food/pissala.html
Wikipedia article: Pissalat
Inbound Links
Pissaladière
Provencal cuisine


Unlinked Mentions

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