GARUM

Garum was widely used during the Roman era. It was a liquid broth with a fatty texture, amber color, and a pleasant, delicate yet spicy flavor. Initially, garum was made from sardines, the well-known anchovy. Later, in addition to sardines, other fish were also used, such as tuna, eels, and mackerel, which were salted and left whole and uncleaned, with their entrails, under the sun to dry. After about a week, they were crushed, and the liquid was strained successively through increasingly fine cloth until it cleared and became like pure oil.