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.

Feb 25, 2021 · The following recipe is a traditional fish based garum if you are interested in a modern spin on this umami sauce you can learn to make a bone marrow garum here.

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Nov 27, 2020 · Garum is a fermented fish sauce used to enhance the flavor in a wide variety of classic Roman dishes. It became popular with the Roman elites as well as with regular people, …

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.

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.

Pliny the Elder extols one particular gourmet variety known as garum sociorum, which was produced on the outskirts of Carthago Nova (modern-day Cartagena in southern Spain).

Dec 10, 2021 · Despite being incredibly salty, stinky and made essentially out of rotting fish, garum, the ancient Roman sauce, was the ketchup of its day, a ubiquitous condiment found on …

May 21, 2021 · Garum is a fantastic example of an ingredient which has been around for centuries yet is still evolving and being used by chefs in contemporary restaurants to this day. …