Sounds good to me. Mind you, those "fish guts" sound very like Gentleman's Relish (essentially anchovy paste) or perhaps a fermented fish product popular in Rome a couple of thousand years back, the name of which I forget. Probably best eaten on toast, in any case.

I've also eaten a Corsican goat-milk cheese that is buried for a couple of years in an ash-heap in small earthenware pots in order to mature. That winds up as a salty, very strong-flavoured grey paste as well, come to that. You can still taste it days later.

It all comes down, more or less, to anchovies in the end. Haggis is mild as blancmange by comparison.