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.

Conoce más sobre la gastronomía andaluza. Algo de historia, ingredientes más utilizados y platos tradicionales.

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 ...

Salazones Garre es una empresa familiar fundada en 1983 que elabora de manera artesanal salazones de pescado como la mojama ...