Garum was a very popular condiment in ancient Rome, widely used to flavor food. It was a sauce made from fermented fish, obtained through a process of maceration and fermentation of the innards and carcasses of various fish species, such as sardines, anchovies, and mackerel, along with aromatic herbs and sea salt.
This condiment imparted dishes with a rich and complex flavor that the ancient Romans greatly appreciated. Garum was used in many recipes and was often mixed with wine, vinegar, or olive oil to create more complex sauces. The production of Garum was a widespread artisanal activity in ancient Rome, with various varieties and qualities available on the market.
