Condiment
Liquamen Style
A tier
Liquamen-style is the ancient name some makers use for a thinner, more cooking-sauce fish ferment, as opposed to a thick allec paste. In practice it overlaps traditional garum. Use it as you would a fine fish sauce in a Roman-inspired stew. The word is a historian's leaf as much as a flavour.
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Unit
Characteristics
Preparations
CookRoman Stew
Traits
Cooking SauceFishHistorian WordNameNot Allec PasteOverlaps GarumThinThinner Historic
History
IT
Liquamen named a Roman cooking fish sauce in surviving texts.
Revival bottlers used liquamen on labels for a thinner historic style.
Liquamen-style and garum were often the same liquor under two names.