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Garum – Historical fermented fish sauce: Revision history

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30 December 2023

5 December 2023

28 November 2023

  • curprev 08:0108:01, 28 November 2023‎ FoodBookSysop talk contribs‎ 677 bytes +677‎ Created page with "https://amzn.to/410YFNm 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 earlier used by the Greeks.[4][5] Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavorin..."
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