On Friday, February 13, 2015 at 6:10:20 AM UTC-8, Lloyd E. Sponenburgh wrote:
"Jim Wilkins" fired this volley in news:mbl083$j13
:

It's a Garum spreader.
http://www.coquinaria.nl/english/recipes/garum.htm
"The very best garum, according to the Geoponica, is called haimatum.
It was made with solely the innards of the tuna, including blood and
gills. These are put in a pot with salt, and after two months the
liquid is garum."

Every society close to an ocean has had its version of "fish sauce";
almost always a salty concoction, since salt was one of the few effective
preservatives.

There's a lot of glutamate in that concoction; that makes it a good
flavor enhancer. Most of us are familiar with Worcestershire sauce,
made with liquefied anchovies.