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described trasi in his book A New Voyage Round the World: "A composition of a strong odor, but it became a very tasty meal for the indigenous people." Dampier described it further as a mixture of shrimp and small fish made into a kind of soft pickle with salt and water, and then the dough was packed tightly in a clay jar. The pickling process softens the fish and makes it mushy. Then they poured arrack into the jars to preserve them. "The mushy fish remains was called trassi,"

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