Note (20) — BOOK I.
James Greive translation
20. Salt fish, salsamentum.) By this is generally understood fish salted and dried (resembling our dried ling), for in several ancient authors it is ordered to be macerated before boiling; and it is often mentioned as made of fish: but it would appear from Strabo[ IL ], that the same name was also given to flesh cured in like manner; for he mentions a ταρχεία, or salsamentum, made of pork, amongst the Sequani, which was brought to the Roman market.