Cut the mackerels and arrange them with the anchovies and sardines in a vase, alternating layers of salt and layers of fish, covering with salt. After 3-4 days, stir well the content of the vase. Repeat 3-4 times per day for two or three months.

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.

Garum is the fermented fish sauce of the Greek and Roman Empire. It was ubiquitous in food recipes throughout the time period, and then disappeared as the Empire crumbled. This paper explores the history of garum, as well as modern experiments making it.

A pottery amphora vessel with a wide mouth, bulbous body and long pointed base, the shoulder mounted with two handles. This type of small amphora has been found at numerous sites across the Mediterranean and was used to transport and store garum, a …

Nov 2, 2016 · Garum was formerly prepared from a fish, called “garos” by the Greeks; who assert, also, that a fumigation made with its head has the effect of bringing away the afterbirth.

They were made specifically for the transport and storage of garum - a condiment made from fermented fish - especially mackerel. Garum and its derivatives alec and liquamen, were essential elements in Roman cuisine, and were used in everything, from starters to desserts.

Dec 18, 2019 · The Garum, an odorous fermented fish sauce, was produced some 2 kilometers from the ancient city of Ashkelon. Historical sources mention this special fish sauce as the dominant condiment of the ancient Roman diet.

Feb 28, 2025 · Garum was important in a Roman world where there were no sun-dried umami tomatoes or bottled passata sauces.

Jun 17, 2022 · 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.

Garum was a liquid or semi liquid sauce obtained by the decomposi-tion of fi sh and herbs in salt. Ac-cording to Pliny, it was at fi rst ob-tained from one selected kind of fi sh which might be compared to anchovies. Common garum, on the contrary, was created by the decom-position of fi sh entrails in salt.