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There’s no other kinds once you’ve tasted the brine of pickled fish.
还有什么能比腌鱼的盐水更好吃的！
That seems to have been the feeling of sailors who’d been exposed to a tasty kind of sauce during their voyages to Malaysia.
当水手们在前往马来西亚的途中尝到了一种特别好吃的调味汁时，他们或许正是这么想的。
According to most dictionaries the Malaysians appear to have adopted the word for this brine of pickled fish from Amoy, a Chinese dialect.
据大多数的词典记载，马来西亚人似乎是从中国厦门方言里借用了词语来称呼这种腌鱼的盐水。
Since adding the brine of pickled fish to hamburgers and hotdogs is not currently standard procedure something has obviously changed about the meaning of the word ketchup.
往汉堡和热狗里添加腌鱼的盐水并不是现行的标准程序，由此可见，ketchup这个词的意义已经发生了明显的变化。
According to the Oxford Encyclopedia of Food and Drink in America the prime ingredient in what in the Far East had been called ketchup wasn’t fish but soybeans. As explained there Europeans couldn’t make the stuff themselves because they didn’t grow soybeans and so tried instead to produce ketchup using such things as mushrooms, walnuts, anchovies and oysters.
牛津美国食品与饮料百科全书中提到，远东地区的ketchup主要材料并不是鱼，而是大豆。它还解释说，欧洲无法自行生产ketchup，因为该地区不产大豆。为此，他们试着改用其他材料如蘑菇、胡桃、小银鱼和牡蛎等来制造ketchup。
The Oxford English Dictionary entry for ketchup hasn’t yet been updated for the third edition and has as its most recent citation an item dated 1874. Sure enough the prime ingredient listed throughout this entry is mushrooms.
牛津英语词典中ketchup的词条还没有更新至第三版，其中最近的一条引述可追溯到1874年。很显然，这个词条中列出的主要材料中从头到尾都是蘑菇。
Tomatoes are mentioned in the OED entry but it was the year before that, in 1873 that the H. J. Heinz company began selling tomato ketchup.
牛津英语词典中也提到了番茄。那是在1873年，H.J. Heinz公司开始售卖番茄酱。
So somewhere in there tomatoes came to dominate. And so it is that what we call ketchup is red and has a consistency of applesauce instead of more closely resembling soysauce.
大概从那时起，番茄开始成为主导的材料。也正是为此，今天我们看到的ketchup是红色的，与更接近这个词本意的酱油相比，有着像苹果酱一样的粘稠度。