Salitus

Salitus refers to a specific type of fermented fish sauce originating from ancient Rome. It was a popular condiment made from the maceration and fermentation of fish, often small fish or fish parts, mixed with salt. The process typically involved placing the fish in earthenware jars and allowing them to decompose in the sun, with salt added to aid preservation and create a complex flavor profile. The resulting liquid was highly prized for its umami taste and was used extensively in Roman cuisine to season a wide variety of dishes, from stews to vegetables.

The production of salitus was a significant industry in Roman times, with specific regions becoming known for their high-quality sauces. The process was labor-intensive and required careful monitoring to ensure proper fermentation. While the exact recipes and methods varied, the core principle remained the same: extracting intense flavor from fish through salt and time. Salitus played a crucial role in the culinary landscape of the Roman Empire, influencing the flavors and dishes of the era. Its use demonstrates the Roman appreciation for strong, savory tastes and their understanding of food preservation techniques.