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.

Handcrafted Replica Roman Garum Bottle – A Taste of Ancient Rome. Garum was a popular condiment during the Roman era, used in a vast array of recipes. Although recipes varied between producers, the fundamental process remained the same— fermenting fish and salt to create a rich, savoury sauce.

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

Jun 17, 2022 · Garum was arguably the Roman’s favourite condiment. Made from rotted, fermented fish guts, it was a type of fish sauce produced across the empire to meet wide demand. Ancient sources describe the different types of garum and how it was made. The written sources are complemented by evidence from Pompeii.

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 …

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...

Use Garum effectively by starting to add a few drops to dishes during the cooking process. It acts as a flavour enhancer, adding depth and complexity to soups, rice, pasta, meat and fish dishes. Garum adds a unique depth of flavour to any recipe, making it an essential condiment for any culinary enthusiast.

The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.

Mar 18, 2024 · The Troia peninsula in Setúbal is home to sprawling remains of piscinae, large basins used by the Romans for salting and fermenting fish. Along Portugal’s Atlantic seaboard, this region is ideal for garum production, thanks to its plentiful fish stocks and a climate favorable for fermentation.

Portugal once had the largest salsamenta and garum production centre in the world. Located in Tróia, it had the largest known production capacity. We researched old recipes and developed our new formulas. Discover the varieties and batches of Garum we have available.