Garum
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| − | ''Garum'' is a type of Roman fish sauce, consisting of whole fish | + | ''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to. <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". |
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==Liquamen== | ==Liquamen== | ||
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==Modern substitutes== | ==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. | 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. | ||
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| − | 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. | + | 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. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. |
==Ancient sources== | ==Ancient sources== | ||
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==References== | ==References== | ||
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| + | *Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22 | ||
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| + | *Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146 | ||
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| + | *Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12 | ||
Revision as of 18:24, 21 September 2007
Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).
Garum is a type of thin Roman fish sauce, consisting of fermented whole fish . 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".
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.
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. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute.
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
- Dalby, A. et al., The Classical Cookbook (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22
- Faas, Patrick. Trans. by Whiteside, S., Around the Roman Table (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146
- Ricotti, E., Dining As A Roman Emperor (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12
