Explanation: Romans had a taste for garum, fermented fish paste. They put it on everything - bread, meat, fruit, even in their wine! Garum was considered so vital that it was a part of many slaves' rations; and while low-quality garum was everywhere, high quality garum, like high-quality wine, could go for truly exorbitant prices - some garum off the coast of modern Portugal went for 1000 sestercii for a gallon and a half - over a year's wages for a common worker!
this post was submitted on 14 Sep 2025
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How’s this different from fish sauce, an essential component of Vietnamese and Thai cuisine?
Not particularly. I've actually heard it compared in taste by people who've recreated it to Thai fish sauce.
Sounds really good then!