✨Garum is a salted fermented fish sauce that was popular in ancient Rome.
🐟Garum is made by fermenting fish and salt in a jar exposed to the sun for 2 months.
💰Garum was an expensive product, with the best quality being garum sociorum, made from mackerel.
🔪The process of making garum involves chopping up fish into large pieces and adding salt to them.
🎣Other seafood and herbs could be used to flavor garum, adding complexity to the taste.
What is garum?
—Garum is a fermented fish sauce that was popular in ancient Rome. It was made by fermenting fish and salt in a jar exposed to the sun for 2 months.
How was garum made?
—Garum was made by chopping up fish into large pieces and adding salt to them. The mixture was then placed in a jar and left in the sun for 2 months to ferment.
Was garum expensive?
—Yes, garum was considered an expensive product, especially the garum sociorum, which was made from mackerel. It was highly prized by the Romans.
Were there different types of garum?
—Yes, there were different types of garum made using different seafood and herbs to add flavor. The quality and taste varied depending on the ingredients used.
Why was garum popular in ancient Rome?
—Garum was popular in ancient Rome because it added a unique salty and flavorful taste to food. It was considered a noble and sophisticated addition to dishes.
00:00Introduction and question about what would happen if fish and salt were left to ferment in the sun.
03:24Explanation of the process of making garum and why it's being made on Tasting History.
07:58Discussion about the smell of garum and the importance of the fermentation process.
10:52History of garum, its importance in ancient Rome, and its variations.
16:50The production of garum in Pompeii and the different names used for fish sauce.
