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Jul 23, 2017, 6:00 am438 ptsDuring the early morning hours at the ports of the Mediterranean, circa 50 A.D, fishermen would haul hundreds of anchovies, mackerel, and tuna back to shore, gut the carcasses, and leave them on the docks. As the sun heated the day, the fish entrails began to ferment. It’s not exactly the most…
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