Yes, on all counts.I absolutely love the stuff. I use it as part of a marinade for tougher grades of steaks like Hangar, Skirt and Flank steaks. I also like to add it to chop meat when making hamburgers. I'll also use it straight on some meats as well. It's amazing stuff.
Rotted anchovies, no less. The guy who invented it was trying to recreate an Indian sauce and wound up making something that tasted horrible. Story goes that he abandoned the project but didn't throw it away. Variations on the story differ as to why. Some say he intentionally fermented it, some say he intended to try to sell it for use in animal feed but was unable to find a buyer, some say he just forgot about it. At any rate, it fermented and that did the trick.I have to say I never looked at the ingredients and would never have thought "anchovies". You learn something new every day.
Yep. The others are not usable (yuck)