Garum
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| − | ''Garum'', | + | ''Garum'' is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to.<ref>Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 12 <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. </ref> The process of making ''garum'' also created other Roman fish sauces, including ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, a cheaper version of ''garum'', and ''Salsamentum'', "whole salted fishes" <ref> Fass, page 146</ref>. |
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| + | ==Liquamen== | ||
| + | Liquamen used specifically refers to the brine that was added to garum | ||
==Modern substitutes== | ==Modern substitutes== | ||
Revision as of 21:11, 20 September 2007
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Garum is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to.[1] The process of making garum also created other Roman fish sauces, including allec[2], a cheaper version of garum, and Salsamentum, "whole salted fishes" [3].
Contents |
Liquamen
Liquamen used specifically refers to the brine that was added to garum
Modern substitutes
While not common, most modern versions of garum can be found most often in Asian markets, names including nam pla in Thai, tuk trey in Cambodian, and nuos nam or nuos-nam in Vietnamese. In modern day Italy, there is a variation of garum made called collata that is available. [4]
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. [5]
