About Garum
Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, Carthage and later Byzantium. Liquamen was a similar preparation, and at times they were synonymous.
Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, Carthage and later Byzantium. Liquamen was a similar preparation, and at times they were synonymous.