Garum
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Garum, also known by the other name liqumen,[1]
is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. 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 |
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]
Ancient sources
Making garum
References
- ↑ 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.
- ↑ Also known as hallec or alex
- ↑ Fass, page 146
- ↑ Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146
- ↑ Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 11
