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(British) Any of several varieties of spread, made from physically processed cooked fish with the addition of some cereal, traditionally eaten on toast.

Gentleman's Relish, a type of anchovy paste also known as Patum Peperium, was created in 1828 by an Englishman called John Osborn. It contains anchovies (minimum 60%), butter, herbs and spices. Today, the secret recipe is withheld from all but one employee by the licensed manufacturer, Elsenham Quality Foods. Traditionally eaten thinly spread on slices of buttered white-bread toast, either on its own, or with cucumber, or "Mustard and cress" sprouts. Shipham's Salmon Paste is another long-established British fish paste, and other varieties are common, including anchovy, shrimp, and bloater (based on small smoked herrings). 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. In Australia, similar meat-based concoctions, in chicken and ham, and devilled (pepper-spiced ham), are still made by Peck's, which began manufacturing in 1904.

A condiment, similar to fish sauce but thicker, made from fermented fish or shellfish and widely used in Southeast Asian cuisine.

Making fish paste in Cambodia

(British) Any of several varieties of spread, made from physically processed cooked fish with the addition of some cereal, traditionally eaten on toast.

Poacher's Relish – England – A tangy relish made with smoked salmon and lemon zest. Made by the same manufacturer that makes Gentlemen's Relish, it is usually eaten with toast, crackers or blinis.