Other Fish Products and their Uses. 265 



to the east of Bengal, including the southern provinces of 

 China and the islands of the Indian Archipelago. Its 

 distribution gives rise to an extensive internal traffic, and, 

 like the herrings and salt fish with the negro population of 

 the West Indies, it forms to the natives a palatable addition 

 to their ordinary food. 



There is carried on, on the coasts of Cochin China, a 

 considerable fishery for the preparation of a condiment or 

 fish sauce, which is alleged to have very hygienic proper- 

 ties. It is there called Niwc-mam,'' and is made with 

 shrimps and small fish which swarm on the banks of the 

 coast during the months of May to August ; these are 

 slowly decomposed in salt. The most esteemed kinds are 

 those of Tonkin and Phu-quoc. Of this sauce there are 

 consumed in the six French provinces about 8,000,000 

 jars, valued at 2,000,000 francs 80,000). This condi- 

 ment is brought to perfection by being buried in the earth 

 for several years. There is also made a fluid sauce, which 

 is equal to the best anchovy. Nitoc-mam is an article of 

 great necessity to the Annamites, who live in the midst of 

 marshes, where the water is bad, and who neither drink 

 wine nor spirits. Many of the French officers attribute the 

 good health they enjoy while in Cochin China to the use 

 of this fish paste. 



A kind of pickle, called garum, is prepared in some 

 countries of the East, of fish half putrified and strongly 

 salted, with the addition of aromatics. Several species 

 of garum were used by the Romans, which were made 

 from the mackerel and the bonito. 



The swimming-bladder of Argentina sphyrcena^ Lin., 

 inhabiting the Mediterranean Sea, abounds in the silvery 

 substance so remarkable in fishes, and is em.ployed to form 

 imitation pearls. 



