Garum

The Garum, or liquamen (which wants to say Latin “juice” or “sauce” in ) was a sauce, the main thing Condiment used with Rome as of the Etruscan period and in ancient Greece. It was about fish having fermented a long time in a strong quantity of salt, in order to avoid any rotting. It entered the composition of many dishes, in particular because of sound strong taste salted.

The garum most famous, known as garum of allied ( garum sociorum ), was manufactured in Bétique, south of current Spain thus in Andalusia, starting from the blue fin Tuna which migrates from the Atlantic to the Mediterranean. It was made of them a great fishing, whose product was marketed salted. The garum, was elaborate for him with blood, eggs and the digestive system of fish, mixed with a great quantity of salt (at least 50% of total volume). The presence of salt inhibiting the natural decomposition, the Macération probably occurred under the action of the gastric juices of the thon. It thus is not about a putrefaction but almost!

Garums of less quality, prepared directly starting from the flesh of tuna, or another fish (like the Mackerel), were manufactured in all the Mediterranean basin. All these garums was marketed in specific Amphore S, whose small size reveals the high value of the contents. One also marketed the less residue of quality named allec .

Its savor would be to bring closer to that of the Vietnamese Nước mắm .

It is at the origin of the Pissala or Pissalat , a condiment close to the garum, consumed in the area of Nice.

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