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Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.
Aulus Umbricis Scaurus was a Pompeiian manufacturer-merchant, known for the production of garum and liquamen (types of fermented fish sauce), a staple of Roman cuisine. He was active in Pompeii between c. 25-35 CE and 79 CE. Scholars believe that A. Umbricius Scaurus was Pompeii's leading fish sauce manufacturer.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: ... Ancient Roman garum factory in ...
The salty, funky condiment is strikingly similar to garum, a fermented fish sauce that was a staple in ancient Roman cuisine. While garum isn’t widely consumed in its original form today ...
Scaurus owned a number of workshops in Pompeii, run by employed managers, whose names and roles are identified in inscriptions found on urcei, vessels that contained the sauce. One of these workshops was managed by Umbricia Fortunata. [5] She is an excellent example of a Roman woman entrusted to manage the business of another.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Garum was the distinctive fish sauce of ancient Rome. [33] It was used as a seasoning, in place of salt; as a table condiment; and as a sauce. There were four major fish sauce types: garum, liquamen, muria, and allec. [33] It was made in different qualities, from fish such as tuna, mullet, and sea bass. [33]
The origins of colatura di alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment. [3] The recipe for garum was recovered by a group of medieval monks, who would salt anchovies in wooden barrels every August, allowing the fish sauce to drip away through the cracks of the barrels over the course of the process.