Watched this documentary on "5".
A sky channel.
Showed how a port/city was dedicated to fish sauce.
It is in Tunisia on the North African coast.
This fish sauce was very popular throughout the empire.
Potential for a "capture the fish sauce" scenario? "Fish sauce smugglers", "raid on fish sauce factory" etc.(but of latin there! :))
Then it was covered by dredge from a sunami et al.
Very interesting I think
martin
https://en.wikipedia.org/wiki/Garum
yummy?? ::)
martin
Sounds similar in concept to the Vietnamese nuoc cham?
Not my cup of tea, but some folk like this?
Simon
Here in Catalonia, some years ago it became trendy a dense sauce (kind of a paté, I mean) they called 'Garum'- although it wasn't proper garum as a Roman would call it. It was sort of a paste made of olives and anchovy, that was used as a spread for toasts. Yummy indeed!
No longer seen it since a couple of decades or so, but now it has gained popularity the paste of olives only - called Tapenada or plainly Paté d'olives here in Catalonia. We at home still consume it regularly, again as a spread for toasts. See https://en.wikipedia.org/wiki/Tapenade.
A modern derivative of proper Garum in Mediterranean 'high cuisine' is the Colatura - an anchovy sauce, sharing those very same 'umami' features usually attributed to Eastern cuisine's Soy sauce. See https://en.wikipedia.org/wiki/Colatura_di_alici.
We've used it at home in kitchen from time to time, as a dressing when cooking fish, legumes or rice - it's spectacular! :P
Lluís