Note 1 — Chapter XXIV · Tagals as Soldiers and Sailors.
Reading edition
The salting, drying, or smoking of the fish caught in the bay is quite an extensive business. The smoked sardines, or tinapá, are very tasty, as also the pickled mullet roes called Bagón de Lisa. But the small shrimps fermented in a jar, and brought to a particular stage of putrefaction,1 much appreciated by the natives, will not suit European or American tastes.