Elevated risk
Oyster ketchup
Oyster ketchup is a Victorian English shellfish seasoning documented in Mrs Beeton’s 1861 household manual. The page records the historical formula and serving role as evidence, not as a safe modern recipe.
Recipes
1504 records with their sources, across 11 categories.
All fish and seafood43
Smoked salted and dried foods34
Adjacent and excluded3
Acid and oil pickles2
Garum and fish sauces2
Fermented whole fish and seafood1
Fermented, enzyme-ripened and mixed seasonings1
Smoked salted and dried foods34Adjacent and excluded3Acid and oil pickles2Garum and fish sauces2Fermented whole fish and seafood1Fermented, enzyme-ripened and mixed seasonings1Filtered to
Recipes
Elevated risk
Oenogarum
Oenogarum is fish sauce mixed with wine, pepper and often olive oil: a Roman table sauce in the Apicius cookbook, and a reduced, strained sauce in a later medical text.