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 or spices, and the duration of fermentation. These variations were often referred to by different names, such as liquamen or allec. Garum was a staple ingredient, used to enhance the flavor of a wide range of dishes, from meats and vegetables to stews and dressings. Its production was a significant industry in Roman times, with evidence of garum factories found across the Roman Empire.

The flavor profile of garum is often described as intensely savory and pungent, with a salty and slightly sweet finish. While its use declined significantly after the fall of the Roman Empire, similar fermented fish sauces continued to be produced and consumed in various forms in Mediterranean and other cultures. Modern culinary historians and chefs have shown renewed interest in recreating and using garum, exploring its complex flavors and historical significance in ancient gastronomy.