Condiment

Garum

Garum is a classical fermented fish sauce of the Mediterranean—salted fish enzymatically broken down into an amber umami liquid. Modern revivals and related liquamen-style sauces bring the ancient seasoning back to chefs. Use by drops in dressings, stews, and vegetable dishes like a European cousin of Southeast Asian fish sauce. Intensely savoury and saline.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Modern Chef Garum

Liquamen Style

Traditional Garum

Characteristics

Preparations

LiquidSeasoning

Provenance

OrganicSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AmberFermentedFishFishySaltyUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 78.7

Amount per 100 g

Total Fat 2.02 g
Saturated Fat 0.28 g
Trans Fat 0 g
Monounsaturated Fat 0.49 g
Polyunsaturated Fat 0.83 g
Cholesterol 0 mg
Sodium 2008 mg
Salt 5.1 g
Total Carbohydrate 11.3 g
Dietary Fibre 0.97 g
Total Sugars 6.22 g
Complex / starch 1.95 g
Protein 3.05 g
Water 73.9 g

Detailed nutrients

Energy 78.7 kcal
Water 73.9 g
Carbohydrates 11.3 g
- Sugars 6.22 g
  - Monosaccharides 4.36 g
  - Disaccharides 1.87 g
- Starch 1.95 g
  - Amylose 0.49 g
  - Amylopectin 1.46 g
  - Digestible Starch 1.66 g
  - Resistant Starch 0.2 g
- Fibre 0.97 g
  - Soluble Fibre 0.34 g
  - Insoluble Fibre 0.63 g
Protein 3.05 g
Fat 2.02 g
- Saturated Fat 0.28 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 0.83 g
  - Omega-3 0.08 g
  - Omega-6 0.42 g
Vitamins 24.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.08 mg
- Vitamin K 0.6 µg
Minerals 2274 mg
- Major Minerals 2268 mg
  - Calcium 30 mg
  - Sodium 2008 mg
  - Potassium 230 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 5.1 g
- Sodium Chloride 5.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.08 · vitamin-k: 0.6 ·

Minerals

Sodium: 2008 · Potassium: 230 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Condiments are flavour concentrates—often high in salt or sugar relative to serving size.

In the kitchen

Culinary partners and combinations that usually underperform with Garum.

Pairs well with

Classic and complementary matches

Garlic
OliveRoman-inspired
Pepper
Salmon
TomatoMediterranean
Wine

Usually avoid with

Often clash in flavour or tradition

History

200 BCEIT

Roman cookery industrialised garum as the empire’s core umami condiment.

100ES

Iberian coastal factories exported garum across the Mediterranean.

2010

Chef-led revivals recreated garum-style fish ferments for modern menus.