Ancient Fish Sauce Garum at Hunter Plume blog

Ancient Fish Sauce Garum. Roman fish sauce, known as garum, was one of the most popular and commonly used ingredients in the roman pantry. The production and trade of fish sauce in the ancient world was a significant and widespread industry, stretching from britain to the black sea. Amphorae containing deposits of the sauce have been found in shipwrecks from the fifth century b.c., and it is believed that its name. Garum is similar to asian fish sauces though less salty. Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to roman times. As ubiquitous as it was in ancient greece and rome, garum has largely faded into obscurity, though some have been breathing new life into the “exquisite liquid,” as pliny the elder called it. In the opulent courts of the roman empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme:. Garum was a condiment made from the drippings of fermented fatty fish that was popular in ancient rome. Garum’s origins lie in both greek and phoenician cooking.

Garum’s origins lie in both greek and phoenician cooking. Garum was a condiment made from the drippings of fermented fatty fish that was popular in ancient rome. As ubiquitous as it was in ancient greece and rome, garum has largely faded into obscurity, though some have been breathing new life into the “exquisite liquid,” as pliny the elder called it. Roman fish sauce, known as garum, was one of the most popular and commonly used ingredients in the roman pantry. Amphorae containing deposits of the sauce have been found in shipwrecks from the fifth century b.c., and it is believed that its name. In the opulent courts of the roman empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme:. Garum is similar to asian fish sauces though less salty. The production and trade of fish sauce in the ancient world was a significant and widespread industry, stretching from britain to the black sea. Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to roman times.

Fermented fish hires stock photography and images Alamy

Ancient Fish Sauce Garum As ubiquitous as it was in ancient greece and rome, garum has largely faded into obscurity, though some have been breathing new life into the “exquisite liquid,” as pliny the elder called it. Amphorae containing deposits of the sauce have been found in shipwrecks from the fifth century b.c., and it is believed that its name. Garum’s origins lie in both greek and phoenician cooking. In the opulent courts of the roman empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme:. Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to roman times. Garum is similar to asian fish sauces though less salty. As ubiquitous as it was in ancient greece and rome, garum has largely faded into obscurity, though some have been breathing new life into the “exquisite liquid,” as pliny the elder called it. Garum was a condiment made from the drippings of fermented fatty fish that was popular in ancient rome. Roman fish sauce, known as garum, was one of the most popular and commonly used ingredients in the roman pantry. The production and trade of fish sauce in the ancient world was a significant and widespread industry, stretching from britain to the black sea.