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Fermented fish entrail paste

Fermented fish entrail paste is a concentrated savory paste made by fermenting fish entrails, commonly used to season regional dishes.

Fermented fish entrail paste — illustrative ingredient image

About Fermented fish entrail paste

Fermented fish entrail paste is a concentrated preparation made primarily from fish digestive organs that are salted and fermented. It is used in small amounts to season soups, stews, sauces, relishes, and other regional dishes.

It has a powerful savoury, marine, and sometimes bitter flavour. The paste is generally thick, soft, and spreadable, although its smoothness and intensity depend on the raw material and processing.

Its appearance may be dark beige, brown, grey, or reddish. It may be fermented as a distinct organ paste or blended with other fish material, salt, or spices, so products differ in colour, aroma, and texture.

Ingredient type
paste

Forms & related ingredients

  • Saltcontains · Fermented fish entrail paste → Salt
  • Fishcontains · Fermented fish entrail paste → Fish

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Where fermented fish entrail paste appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fermented fish entrail paste

Names and romanised forms to recognise on menus and labels.

English

Fermented fish entrail paste

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fermented fish entrail paste nutrition & diet

Fermented fish entrail paste nutritional value

Reference: Fish, Ayu, "Uruka" (salted and fermented viscera)

Per 100 g of 100 g edible portion in the named official reference form.

Calories
157kcal
Protein
11.4g
Carbs
1.8g
Fat
13.1g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish the fish species, entrail tissues included, salt level, fermentation process, and whether the paste contains spices, rice, oil, or other ingredients. A concentrated condiment portion should be interpreted separately from a larger serving. Reference data for whole fermented fish or roe should not be substituted.

Compare the right form: Match fermented paste made from the specified fish entrails, with its salt, moisture, added ingredients, and customary edible serving form established.

Diet considerations

This is an animal-derived fish-organ product. Compatibility changes with added shrimp, shellfish, animal fat, dairy, egg, rice, wheat, or other cereal ingredients. Its concentrated condiment use differs from eating fish as a main food, and the recipe determines whether a cereal-based carbohydrate pattern is present.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
Recorded common ingredients: Fish. The ingredient profile identifies an animal-derived food or derivative. Recipes and products can differ.
Vegetarian · Typically incompatible
Recorded common ingredients: Fish. The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet. Recipes and products can differ.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Standard Tables of Food Composition in Japan 2023, corrected March 2026 — 10029 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .