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, …

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.

2022年8月11日 · 罗马鱼露，被人们称为garum，是罗马厨房中最受欢迎和最常用的调料之一。 一些历史学家甚至认为，今天在整个东南亚常见的鱼露是通过丝绸之路传入该大陆次区域的。 …

garum是由凤尾鱼，沙丁鱼和鲭鱼等制成的，与越南和其他东南亚国家非常喜欢的鱼露非常相似。 Garum用于各种食谱，并且像现在一样，是盐的通用替代品和酱料的基础。

2018年10月16日 · By the time of Augustus (27 BCE – 14 CE), a type of fish sauce made in Cartagena and Cadiz, Spain, called garum sociorum, was considered the highest quality. …

2017年10月1日 · The Romans were very passionate about a salty, fermented fish sauce, called garum, and later also liquamen. It was used both as a salt seasoning and to add …

Romans needing a recharge after a rousing chariot race likely dined on at least one food seasoned with the popular fermented fish sauce known as garum. A roast boar might have …

2022年10月19日 · You'll find garum in dishes ranging from dry-aged amberjack crudo with fish head adobo to aged Wagyu with blistered chicory and jus. "Actually, it is used pretty much …

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 …

2022年2月28日 · El Garum era un condimento popular, un auténtico manjar en la antigüedad romana, y eso que sus ingredientes no eran precisamente demasiado difíciles de encontrar. …