Garum, the ancient Mediterranean fish sauce

Garum, a potent and salty condiment with over 2,500 years of history, is seeing a resurgence in modern kitchens. Research suggests the sauce originated in ancient Carthage, a Phoenician city in present-day Tunisia, before being popularized and named by the Romans.

Historically, garum was a high-status product due to its expensive production process, which involved layering fish remains with large amounts of salt and allowing them to decompose in brine for weeks or months. This process created deep, umami-rich flavors similar to modern soy sauce or cured meats. The Romans produced various versions by mixing the base with ingredients such as wine, oil, vinegar, or honey.