A herring. Also: a pickle or sauce made from small herrings or anchovies, used by the ancient Romans.

The roe of the sturgeon and other large fish obtained from lakes and rivers of the east of Europe, pressed and salted, and eaten as a relish.

The roe of tuna or mullet, salted and dried (usually in the roe pouch), and typically eaten thinly sliced or used as a flavouring in pasta dishes.

a paste made of ground or mashed anchovies mixed with butter, used as a filling for sandwiches or as a savoury accompaniment to a dish.

A spreadable edible mixture of seasoned ground meat, fish, vegetables, etc.; a pâté, a purée. Frequently as the second element in compounds.

a relish made from various kinds of Indian fish preserved with the acid pulp of the tamarind fruit.

Also with capital initial. A large-grade, grey caviar from the roe of this fish. More fully (and earliest) in beluga caviar.

A Greek fish pâté made (traditionally) from the roe of the grey mullet or from smoked cod's roe, mixed with garlic, lemon juice, olive oil, etc. Also…

= paste, n. 5.

Caviar made from the roe of this fish.

A relatively tasteless and odourless paste made from minced fish (or sometimes other meat), and which is typically flavoured, shaped, and coloured to…