Garum
Historical fermented fish sauce / From Wikipedia, the free encyclopedia
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"Garon" redirects here. For the name, see Garon (surname).
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. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks.[4][5]
Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates.[6] It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes.[7] Murri may derive from garum.[8]