Garum was a popular Roman condiment made from fermented fish and herbs. It was used to flavor a variety of foods and was derived from the Greek sauce, garos. Mackerel was the preferred fish for making garum, while tuna was used for a less expensive version called muria. The Roman taste for garum died out in the 16th century, but modern-day descendants include Worcestershire sauce.
Garum is a type of condiment that was used to season food during the ancient Roman period. It has often been made from fish that has been left to ferment and combined with various herbs and lots of salt. The condiment was appreciated by both the rich and the lower classes in ancient Rome and was used to flavor a wide variety of foods, both in recipes and at the table. It was often mixed with wine or vinegar and used as a condiment.
The Romans got the idea for garum from the ancient Greeks, who were using the sauce as early as the 5th century BC. Its name comes from the Greek word for a specific type of fish, garos. Later, in the 1st century BC, garum was produced in parts of Spain, including Barcelona and New Carthage. At the time, Spain had a large fish salting industry and became famous for its garum.
Mackerel is usually the preferred fish for seasoning and produces the most expensive garum. A less expensive condiment could be made from tuna. The tuna-based sauce was called muria. The least expensive version of garum was made from any fatty fish a person could get their hands on and was often referred to as liquamen.
Pliny the Elder, the Roman historian, preferred the mackerel-based sauce and gave it the name: Pliny Garum. The sauce was made by taking the blood from a freshly caught mackerel and mixing it with the fish innards and other usually wasted parts of the fish. The mixture was then salted and left to sit in the sun for several weeks or months, during which time it would ferment.
During fermentation, the fish would break down, resulting in a brownish liquid. At the end of the fermentation period, the solid parts of the fish would be separated from the liquid. The remaining fish solids, known as allecs, were often used on their own as a paste to flavor dishes.
The Roman taste for garum died out around the 16th century. A new type of fish paste, based on salted anchovies, took the place of Roman cuisine. A milder version of the sauce can be made at home by reducing a quart of grape juice and then mixing in some anchovy paste. Another modern-day descendant of the ancient sauce is Worcestershire sauce, which most often contains an anchovy paste.
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