Garum – Ancient Fermented Fish Sauce

Garum – Ancient Fermented Fish Sauce

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Garum Fermented Fish Sauce

Garum is an ancient fermented fish sauce that was widely used in Roman cuisine. It was made by fermenting fish, often small fish like anchovies, with salt in large vats. The process could take months, and during this fermentation, enzymes in the fish would break down proteins, resulting in a strong, savory liquid rich in umami flavor. Garum was typically used as a seasoning in a variety of dishes, from meats and vegetables to sauces and soups.

The sauce was highly prized in Roman society, and its production became a significant industry, with several regions of the Roman Empire known for their distinctive garum varieties. It was similar to other fish sauces used in various cultures, like Southeast Asia’s modern-day fish sauce, but garum had a particularly strong and pungent flavor.

Garum was also sometimes used medicinally and as a preservative. The name “garum” comes from the Greek word “garos,” referring to the fish it was originally made from, though the term has evolved over time to refer to the sauce itself.

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