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, …

Jan 14, 2022 · A popular condiment in ancient Rome — it has been called the ketchup of the Roman world — garum was originally made with small fish like sardines and mackerel, along …

Oct 16, 2018 · The production and trade of fish sauce in the ancient world was a significant and widespread industry, stretching from Britain to the Black Sea. Roman fish sauce, known as …

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.

Sep 10, 2023 · As ubiquitous as it was in ancient Greece and Rome, garum has largely faded into obscurity, though some have been breathing new life into the “exquisite liquid,” as Pliny the …

Garum has long been considered the dodo of gastronomic history. The fishy sauce was beloved by the ancient Greeks and Romans, but until recently, classicists believed it to be as extinct as …

Apr 2, 2025 · Garum was a widely consumed sauce made from fermented fish. The Ancient Romans used it as a flavoring and base in many meals. It was also considered a medicine, a …

Garum’s origins lie in both Greek and Phoenician cooking. Amphorae containing deposits of the sauce have been found in shipwrecks from the fifth century B.C., and it is believed that its …

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, …

Garum was not only a flavoring agent, but an important source of protein in ancient Roman diets. In many parts of the world, particularly Southeast Asia, fish sauces continue to provide...