added by archaeologs Many Romans greatly appreciated good cooking, and several writers mention a rich fish sauce (garon in Greek and garum in Latin) made from small fish, and a speciality of the provinces of Greece, North Africa and Spain.
The Macmillan dictionary of archaeology, Ruth D. Whitehouse, 1983
added by archaeologs It was a popular condiment in ancient Roman and Greek cuisine. It was made by fermenting fish, usually anchovies, with salt and other ingredients such as herbs and spices. The resulting liquid was then aged for several months, and was used as a sauce for a variety of dishes.
Garum was a very popular and widely used condiment in ancient times, and it was also considered to have medicinal properties. It was also very expensive, and was considered a luxury item. Due to its high cost, it was often reserved for the upper classes.
It is a precursor of Worcestershire sauce and fish sauce, which are condiments still used today, that have a similar taste profile and are made with fermented fish.
During the Imperial Roman period, garum was produced and exported in large quantities to all parts of the Roman Empire. It was also traded in many regions outside of the empire, and it was considered a valuable commodity.
It has been excavated in many ancient Roman and Greek cities, and archaeologist found garum factories, showing the importance of this condiment in the ancient world.