Garums
Garums are a type of fermented fish sauce with ancient origins, particularly associated with Roman cuisine. The original garum was made from small, oily fish like mackerel and anchovies, which were salted and then left to ferment in the sun for several months. The process would break down the fish, creating a liquid condiment rich in umami flavor.
There were many variations of garum, differing in the types of fish used, the addition of herbs
The flavor profile of garum is often described as intensely savory and pungent, with a salty and