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. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by ...

Feb 9, 2019 · Chef Alan Bergo shares a recipe inspired by Rene Redzepi for making garum from meat, water, salt, and koji rice.

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.

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.

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

Intensify the taste of your food in a natural way. Replace bouillon and salt with re.garum and unlock the taste components of your food.

Feb 25, 2021 · Two thousand years ago garum was very popular in the Roman Empire, having probably been introduced to the Roman palate after they conquered Carthage, across the Balearic Sea in what is now Tunisia. The fermented fish sauce garum was a …

Jun 7, 2021 · Demystifying one of the World's Most Versatile Sauces: Garum. A garum is a protein sauce. Garum is fermented and enzymatically produced, most traditionally from meat products. The oldest known garum is fish sauce. While you may have had fish sauce a zillion times in your life, you might never have stopped to ask: How is fish sauce made?

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.