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, …

Roman dishes were often flavoured with liquamen or garum. On this page a recipe to make your own fish sauce. You'll find that it's not bad at all!

Feb 25, 2021 · At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some …

Garum or Liquamen (Roman Fish Sauce) While I don’t find the thought of a sauce based on fermented fish entrails particularly appetizing, the Greeks and Romans both loved garum , the …

May 11, 2020 · Article about garum, liquamen, muria and allec: Roman fermented fish sauce. Popular ancient Roman seasoning and flavour. Recipe for fish wrapped in papyrus.

Complicating matters, the term could refer to both a sauce used in the cooking process—sometimes also called liquamen —and to a condiment, made with the blood and …

Nov 9, 2003 · Liquamen was a Roman fish sauce. Liquamen may originally have been a fish sauce different from the other Roman fish sauce, Garum. Some speculate that unlike Garum, …

Aug 5, 2020 · Liquamen is a different, lesser known ancient sauce. This was created by fermenting the entire fish (not just the blood and innards). This is very similar to the process of …

Liquamen (fish sauce) S imilar to garum, this sauce was a standard Roman prearation that was added to courses. Liquamen on the other hand is a sauce made by fermenting the whole fish, …

Jul 26, 2016 · This paper notes some of the linguistic vagaries surrounding garum: The term was used interchangeably with the term "liquamen" at some points in history, while at other points …