Thousands of years ago, it was also all the rage in Ancient Rome. The Roman version of fish sauce was called "garum," and it ...

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history. Illustration by Rebecca Bradley Garum has long been considered the dodo of gastronomic history.

One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the ...

Garum is on everyone’s lips at the moment; at Newtown’s newest vegetarian haunt Flora, Head Chef Jude Hughes pairs mushroom ...