tl;dr: Cleanup has finally begun on 900,000 liters of fermented capelin fish sauce left in 110 vats at an abandoned factory in St. Mary's, Newfoundland, since the Atlantic Seafood Sauce Company shut down in 2001 after regulatory issues. The $2 million project will mix the sludge with peat moss and haul it to a lined landfill over ~200 truckloads, ending decades of unbearable stench for the town of 300. A food scientist interviewed speculates the 20-year-old sauce would likely be dominated by rancid aldehydes and amines, but might contain unexpectedly complex umami compounds worth tasting.