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

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. "Actually, it is used pretty much …

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 …

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 …

Sep 10, 2023 · Garum has been referred to as “ the ketchup of the ancient world.” But this comparison doesn’t go nearly far enough. A bottle of ketchup may sit on every diner table, but …

Dec 15, 2024 · With a particularly strong, complex taste, ancient Greek garum sauce is the result of a fermentation process involving fish layered with salt.

Romans needing a recharge after a rousing chariot race likely dined on at least one food seasoned with the popular fermented fish sauce known as garum. A roast boar might have …

Mar 31, 2025 · Garum, the ancient Roman fish sauce, might sound strange today, but it was a culinary staple back then. Made from fermented fish guts, it added a unique umami flavor to …

Jan 19, 2018 · A network of factories and trade routes sprang up to feed Rome’s insatiable appetite for garum, a singularly smelly relish.