Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.

Jan 14, 2022 · Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times.

Feb 25, 2021 · The following recipe is a traditional fish based garum if you are interested in a modern spin on this umami sauce you can learn to make a bone marrow garum here.

Jun 9, 2020 · In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day...

In the opulent courts of the Roman Empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme: garum. This fermented fish sauce, an intriguing blend of the humble and the exotic, held an unparalleled culinary and cultural status in Roman society.

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Nov 27, 2020 · Garum is a fermented fish sauce used to enhance the flavor in a wide variety of classic Roman dishes. It became popular with the Roman elites as well as with regular people, and its popularity spread throughout the Mediterranean.

Oct 19, 2022 · Garum is similar to Asian fish sauces though less salty. Its closest modern-day kin might be Worcestershire sauce or colatura di alici, the Italian aged anchovy sauce.

May 11, 2020 · Article about garum, liquamen, muria and allec: Roman fermented fish sauce. Popular ancient Roman seasoning and flavour. Recipe for fish wrapped in papyrus.

Jan 18, 2018 · Pliny the Elder extols one particular gourmet variety known as garum sociorum, which was produced on the outskirts of Carthago Nova (modern-day Cartagena in southern …