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.

2022年1月14日 · Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times.

In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day...

2021年2月25日 · How to Make Garum, Fermentation School 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 sometimes called liquamen) is …

2020年11月27日 · 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, and its popularity spread throughout the Mediterranean.

In the opulent courts of the Roman Empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme: garum. This fermented fish sauce, an intriguing blend of the humble and the exotic, held an unparalleled culinary and cultural status in Roman society.

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

2022年10月19日 · 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.

2020年5月11日 · If it comes to flavour, Romans really loved the salty smelly fermented fish sauce garum or liquamen. Garum was the most popular seasoning in Roman Antiquity. A lot has been preserved from the ancient Romans, but unfortunately, flavours and smells have not.

2018年1月18日 · To start, there might be pork with garum, followed by fish with garum, and to wash it down: wine with . . . yes, garum! So what was this essential sauce that enhanced so many Roman dishes?