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]
not unlike anchovies.
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 in Vietnamese. In modern day Italy, there is a variation of garum made called collata that is available. [4]
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. He is however somewhat alone in this opinion.
- ↑ 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
