Published on
Jul 30, 2025
Take fish, salt in vats, leave in sun for months: why ancient Romans loved fermented fish sauces like garum
If you slipped back through time to taste a dish from the Roman Empire, you’d likely be sampling some fermented fish sauce. Surviving Roman recipes add this to anything from barley porridge to a sweet custard made with pine nuts, olive oil, wine, honey and …
Source:
The Conversation
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