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.

It's gorgeous - a clear golden amber, presented in a glass flask w/ a wooden stopper. Managing to be both intense, yet delicate, it's quite the umami bomb. Use it in salad dressings, marinades, pasta dishes, or add a splash to finished dishes.

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.

The quick and easy garum is surprisingly barely fishy at all, and tastes quite good. The main difference from this garum with modern Asian fish sauces and authentic Roman garum is that it is not made with fermented fish but boiled fish. Asian fish sauce often is made without herbs, resulting in a slightly more simple taste.

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.

“Flor de Garum” is being sold in amphora-shaped glass bottles in Spain. Chefs say it supercharges dishes with a potent hit of umami, the pleasantly savory “fifth taste” conveyed by foods rich in...