garum

Still, fish sauce and garum are much different from anchovies.

Also the Romans had settlements in the area, and produced garum.

Garum was produced in various grades consumed by all social classes.

By the 5th century or earlier, however, liquamen had come to refer to garum.

Garum, also known as liquamen, was the universal sauce added to everything.

It was also prized for its variety of garum.

The food, the garum and the dancing girl make a big impression on Falco.

The three other varieties of fish sauce were of lower quality than garum.

And the rest is garum, brought hither all the way from Videssos the city.

Bissonnette also uses the Italian version of fish sauce, known as garum.

Like many chefs, Bissonnette makes the garum himself, and uses it on pasta.

Garum was the most sought after and hence most expensive sauce.

The Romans established a plant for the production of the prized fish sauce known as garum.

Even traces of the typical mediterranean fish sauce (garum) have been recovered.

Because of the smell it produced, the production of garum within the city was banned.

The garum had been made entirely of bogues, fish that congregate in the summer months.

These cups were possibly used either as oil lamps, drinking vessels or for holding garum sauce.

It was also sweetened with honey or tossed with garum.

Its major trade was in local wine and garum or salazón, a fish-based sauce.

In Roman times, anchovies were the base for the fermented fish sauce garum.

The area was also known for exporting wool, geese, pork, salt, and garum.

Major exporters of garum were located in the provinces of Spain.

It was cheaper than garum or liquamen and was salty.

For example, records suggest that the finest garum was that imported from Spain.

In Roman times this location was important in producing a fish paste known as "garum".