14 Completely Insane Dishes from History

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Garum Fermented Fish Blood Sauce

Usually if you leave something organic out in the sun for three months, it ends up in the garbage, not on your plate. The Ancient Romans were a bit more "resourceful," however. A popular condiment of its time, garum was essentially fish sauce made of fish intestines and blood, salt and herbs, and fermented in the sun. Whole towns were devoted to the production of this pungent paste, and the Romans used to put it on absolutely everything, including dessert.