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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[edit]


  1. ^ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5