Condiment
Traditional Garum
S tier
Traditional garum is the Roman idea revived: fish (often mackerel or anchovy) fermented in salt to a clear, pungent liquor, closer to a first-press fish sauce than to a paste. Modern Mediterranean makers bottle small lots. A few drops in a dressing. Liquamen is a related ancient name. Modern chef garum may be meat or vegetable.
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Unit
Characteristics
Preparations
DressingFinish
Traits
AncientClear PungentDropsFirst Press KinFish LiquorNot PasteRoman RevivalSmall Lot
History
IT
Roman garum was the empire's fermented fish liquor.
ES
Mediterranean makers revived traditional fish garum in small bottles.
Traditional garum sat beside fish sauce as a historical and chef condiment.