william <[log in to unmask]> wrote:

>This seems to be a version of a common and popular Southeast Asian
>sauce.
[...]
>the INNARDS OF LARGER FISH were added to
>ferment along with the anchovies...."
[...]
>If anyone knows of people dying from using this sauce, please let us
>know.

I think you're right, William. This looks like another case of
bacteria phobia. I almost bought it.

I think the reported cases of food related botulism are due to eating
of pasteurized and otherwise heated stuff containing the bacteria in
question, whos spores are heat resistant. Heating creates a microbial
imbalance, among other things.

The "Southeast Asian sauce" you mention and the fish sauce in Nourishing

Traditions are both raw and therefore probably in good balance once
they're ready.

Fredrik