The Is A Fermented Fish Sauce Most Commonly Associated With Ancient Mediterranean

1217 Words Nov 21st, 2014 5 Pages
Garum is a fermented fish sauce most commonly associated with the ancient Mediterranean. It was used in the same way that people living in America today use ketchup, which is to say, they put it on all types of foods and meals. Like ketchup, Garum was not reserved for special meals or a luxury good, but consumed by all social classes. It is most notably associated with ancient Rome but the sauce played a huge role in the economics of the Mediterranean and was a big business for many classes of people during that time. The records of garum include writings as well as material remains such as factories, most famously one preserved in Pompeii, as well as amphoras that have been found to contain traces of garum.
The name garum is believed to have stemmed from a fish the Greeks called garos, though no such fish name occurs in classical Greek [citation]. Garum was not the only fish sauce popular in the Mediterranean. Different recipes were made using different types of fish and had varying costs which made fish sauces accessible to everyone in the empire. Liquamen was the type of fish sauce synonymous with garum and was made by mixing of whole fish or parts of fish with salt in a ratio with varying amounts of salt. The mixture would then ferment in the sun for at least one to three months. After it was done fermenting, a clear liquid would have formed on top of the mixture, this was what is considered the garum sauce [citation]. Muria is the type of fish sauce that is made in…

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