alt Hacker NewsRotten? Do you have any more info about this product, even a name? Salted anchovies are common in at least Spain, Italy & Portugal (and you usually rinse off the excess salt and optionally store them in olive oil for a while before consuming), but I've never seen a "rotten" anchovy...
Instead of "rotten" I should have probably used "fermented". They're dark brown, not dry but not in a liquid, individual anchovies that are starting to fall apart. They smell like a stronger version of fish sauce.