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.

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

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Oct 19, 2022 · You'll find garum in dishes ranging from dry-aged amberjack crudo with fish head adobo to aged Wagyu with blistered chicory and jus.

Feb 25, 2021 · Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time.

Oct 16, 2018 · By the time of Augustus (27 BCE – 14 CE), a type of fish sauce made in Cartagena and Cadiz, Spain, called garum sociorum, was considered the highest quality. Garum sociorum could be sold for 1,000 sesterces for 12 pints, the equivalent of over 950 kg (1.05 tons) of wheat in Pompeii in 79 CE or 2,000 loaves of bread.

Sep 10, 2023 · Rediscovering the long-lost fish sauce of ancient Greece and Rome. Once indispensable, 'the ketchup of the ancient world' faded into obscurity. Here's how to add this unmistakable flavour in your...

Feb 12, 2021 · Garum, an umami-rich sauce made from fermented proteins, is like magic. Packed with glutamates that make dishes taste more savory, garum can transform a dish with just a dash. If you haven’t had garum, it’s probably because it’s so difficult to make.

The process to make garum is very simple, but requires attention and care. The fish has to be extremely fresh, better if just caught, and salt must be enough, at least the 20-25% of the liquid obtained in the end.