The Rediscovery of Garum: Ancient Roman Fish Sauce
Garum: The Delicacy of Ancient Rome
Garum, a fermented fish sauce, was a culinary delight in ancient Rome. Believed to be extinct, garum has recently been recreated thanks to archaeological discoveries and scientific research.
The Science of Garum
Garum is made by fermenting small, fatty fish with salt and herbs. The fermentation process breaks down the fish’s proteins, creating a savory, umami-rich liquid. The exact recipe and techniques used to make garum varied throughout the Roman Empire.
Liquamen and Garum Sociorum
In addition to the basic fish sauce, the Romans also produced two other types of garum:
- Liquamen: A less concentrated fish sauce used in cooking.
- Garum sociorum: A condiment made from the blood and viscera of fish.
The Garum Shop at Pompeii
In 2009, archaeologists discovered a preserved fish-salting factory in Pompeii, known as the Garum Shop. This discovery provided valuable insights into the production of garum in ancient Rome.
Recreating Garum in the Modern Era
Scientists from the University of Cádiz used the information from the Garum Shop to recreate garum. They analyzed charred remains and identified the fish used (anchovies) and the herbs added (mint, sage, thyme, oregano).
The recreated garum, called Flor de Garum, has a salty, concentrated flavor with a distinct herbal aroma. It has been endorsed by top chefs in Spain for its ability to enhance the flavors of dishes.
The Legacy of Garum
The rediscovery of garum has sparked interest in ancient Roman cuisine and the importance of fish sauces in culinary history. While it is impossible to recreate the exact flavors of ancient garum, modern versions like Flor de Garum offer a glimpse into the culinary delights of the past.
Accessible Alternatives to Ancient Garum
For those curious about the taste of ancient fish sauces, there are accessible modern alternatives:
- Red Boat Nuoc Mam Nhi: A Vietnamese fish sauce similar to liquamen.
- Ishiri: A Japanese condiment made from fermented squid blood and viscera, similar to garum sociorum.
The Future of Garum
As experimental archaeologists continue to research and refine their techniques, it is possible that we may one day be able to recreate the elusive garum sociorum. Until then, modern versions like Flor de Garum and accessible alternatives like ishiri allow us to experience the flavors of ancient Rome.