Garum

Fermented fish sauce was a great favorite of the Romans. Apicius cited it over 2,000 years ago in his cookbook, calling it garum and liquamen. The taste for it died out in Europe with the end of the Roman civilization...except for natives in that tiny Roman outpost of Great Britain.
Worcestershire sauce, of all things, is based on salted anchovies. No wonder you see the occasional bottle of this famous British sauce in Chinese restaurants. Fish have were widely regarded as aprodisiacs in classical times, perhaps precisely because of their association with the sea. Aphrodite, after all, was said to have emerged from sea foam where Unanus' genitals had fallen.

Romersk matkultur från 200-talet
Den kanske viktigaste smaksättaren i det romerska köket var Garum, även kallat Liquamen, Muria eller Allec. Detta var en sås gjord på fiskrens, mestadels från makrill, som blandades med salt, vinäger och örter i en behållare och ställdes ut i solen för att jäsa. Efter en tid hällde man av skyn och använde som sås för diverse ändamål.

Garum, A Taste of the Ancient World
Fish sauce could be called garum, liquamen or muria and there was a further product called allec which was a paste.

Utdrag ur Maja Lundgrens bok "Pompeji"
Den godaste garumen gjordes av spansk makrill. De ledande garum producenterna i Pompeji var under lång tid bröderna Umbrici.

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