a sauce made of small fish. It was prized by the ancients
Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. Liquamen was a similar preparation, and at times the two were synonymous. Although it enjoyed its greatest popularity in the Roman world, the sauce was earlier used by the Greeks. The Latin word garum derives from the Greek garos or garon, of uncertain origin.
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