Is fish sauce similar to garum?

Is fish sauce similar to garum?

While garum is similar to modern fish sauces, most taste testers report that its flavor is surprisingly subtle, teasing out the umami in seasoned foods.

What fish is garum made from?

Garum was a popular fish sauce condiment. It was made by the crushing and fermentation in brine of the intestines of fish such as tuna, eel, anchovies, and mackerel. Because the production of garum created such an unpleasant smell, its fermentation was relegated to the outskirts of cities.

Can you still get garum?

The decline of the Roman Empire meant the decline of garum. It continues to be made in a few places in the Mediterranean, primarily around Naples, where it’s called colatura, but it’s not well known. But in Western cooking garum has almost disappeared. Too bad.

Is garum the same as fish sauce?

The current convention is to use garum as a common term for all ancient fish sauces. Italian archaeologist Claudio Giardino studies the early roots of garum, the Roman version of fish sauce.

What is garum or liquamen?

Garum or liquamen. Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes.

What is garum and why is it used in cooking?

One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes from De Re Coquinaria.

Where did fish sauce come from?

Fish Sauce: An Ancient Roman Condiment Rises Again : The Salt We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.