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, …

Feb 9, 2019 · Chef Alan Bergo shares a recipe inspired by Rene Redzepi for making garum from meat, water, salt, and koji rice.

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.

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 …

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

Intensify the taste of your food in a natural way. Replace bouillon and salt with re.garum and unlock the taste components of your food.

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 …

Jun 7, 2021 · Demystifying one of the World's Most Versatile Sauces: Garum. A garum is a protein sauce. Garum is fermented and enzymatically produced, most traditionally from meat …

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 …