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. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by ...

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。 鱼 露 的 起 源. Not much is known about the earliest fish sauces in Europe. The first recorded fish sauce was produced by the ancient Greeks along the coastline of the Black Sea.

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. Garum sociorum could be sold for 1,000 sesterces for 12 pints, the equivalent of over 950 kg (1.05 tons) of wheat in Pompeii in 79 CE or 2,000 loaves of bread.

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 deliciousness—what we would now call umami taste. Classical Roman works on the culinary arts suggest that garum could be incorporated into just about any dish, even sweet soufflés.

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 been covered in a...

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 everywhere throughout our...

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 this article, we will explore where exactly Garum came from as well as its taste and legacy.

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. El garum era una salsa elaborada con aceite de oliva de la cuenca mediterránea, junto con vísceras de pescados fermentadas.