garum
[ GAR-uhm ]
The ancient Romans used garum as a flavoring much like salt. This extremely pungent sauce was made by fermenting fish in a brine solution for several days in the sun. The resulting liquid was combined with various other flavorings such as oil, pepper, wine and spices. See also
FISH SAUCE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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