Garum

  • Garum was a fermented Fish Sauce made by the Romans and used as a condiment in Roman Cooking.

Description

  • Pliny the Elder described Garum as a paste made from fish intestines and salt, which then was evaporated into a thick paste.
  • Apicius describes the use of Garum in his book of Roman Recipes.
  • The best Garum came from Cadiz and Cartagena in Spain.
  • The ruins of a Garum factory can be seen in nearby Baelo Claudia.
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