http://www.novaroma.org/vici/index.php?action=history&feed=atom&title=GarumGarum - Revision history2026-05-01T12:45:09ZRevision history for this page on the wikiMediaWiki 1.17.0http://www.novaroma.org/vici/index.php?title=Garum&diff=15340&oldid=prevMarca Claudia Laurentia at 23:53, 21 September 20072007-09-21T23:53:59Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare.  </div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare.  </div></td></tr>
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<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and <del class="diffchange diffchange-inline">suggest </del>adding herbs before usage.  </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and<ins class="diffchange diffchange-inline">/or </ins>adding herbs before usage.  </div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==References==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==References==</div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15339&oldid=prevMarca Claudia Laurentia at 23:51, 21 September 20072007-09-21T23:51:55Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman <del class="diffchange diffchange-inline">fish sauces</del>, including the fish sauce [[allec|''allec'']] <ref>Also known as ''hallec'' or ''alex'' </ref> that was used as a less expensive substitute for ''garum'', and ''Salsamentum'', or "whole salted fishes". <ref> Eventually salsamentum would come to refer to anything salted. </ref></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman <ins class="diffchange diffchange-inline">condiments and dishes</ins>, including the fish sauce [[allec|''allec'']] <ref>Also known as ''hallec'' or ''alex'' </ref> that was used as a less expensive substitute for ''garum'', and ''Salsamentum'', or "whole salted fishes". <ref> Eventually salsamentum would come to refer to anything salted. </ref></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15338&oldid=prevMarca Claudia Laurentia at 23:51, 21 September 20072007-09-21T23:51:23Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including <del class="diffchange diffchange-inline">a cheaper version called </del>[[<del class="diffchange diffchange-inline">Garum#Making Garum</del>|''allec'']]<ref>Also known as ''hallec'' or ''alex'' </ref> and ''Salsamentum'', <del class="diffchange diffchange-inline">originally meaning </del>"whole salted fishes" <ref> Eventually salsamentum would come to refer to anything salted. </ref></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including <ins class="diffchange diffchange-inline">the fish sauce </ins>[[<ins class="diffchange diffchange-inline">allec</ins>|''allec'']] <ref>Also known as ''hallec'' or ''alex'' </ref> <ins class="diffchange diffchange-inline">that was used as a less expensive substitute for ''garum'', </ins>and ''Salsamentum'', <ins class="diffchange diffchange-inline">or </ins>"whole salted fishes"<ins class="diffchange diffchange-inline">. </ins><ref> Eventually salsamentum would come to refer to anything salted. </ref></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15336&oldid=prevMarca Claudia Laurentia at 23:43, 21 September 20072007-09-21T23:43:55Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Modern substitutes==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Modern substitutes==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>While not common, <del class="diffchange diffchange-inline">most </del>modern versions of ''garum'' can be found most often in Asian markets, names including <del class="diffchange diffchange-inline"> </del>but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare.  </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage.  </div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage.  </div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15335&oldid=prevMarca Claudia Laurentia at 23:38, 21 September 20072007-09-21T23:38:13Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>''<del class="diffchange diffchange-inline">garum</del>'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version <del class="diffchange diffchange-inline">of ''garum'' </del>called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref><del class="diffchange diffchange-inline">,  </del>and ''Salsamentum'', originally meaning "whole salted fishes" <ref> Eventually salsamentum would come to refer to anything salted. </ref></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>''<ins class="diffchange diffchange-inline">Garum</ins>'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version called <ins class="diffchange diffchange-inline">[[Garum#Making Garum|</ins>''allec''<ins class="diffchange diffchange-inline">]]</ins><ref>Also known as ''hallec'' or ''alex'' </ref> and ''Salsamentum'', originally meaning "whole salted fishes" <ref> Eventually salsamentum would come to refer to anything salted. </ref></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Notable factories were located in southern Spain, and near the Black Sea.  </div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Notable factories were located in southern Spain, and near the Black Sea.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish <del class="diffchange diffchange-inline">sauce</del>, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking.  </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish <ins class="diffchange diffchange-inline">remains</ins>, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine.  </div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine.  </div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15334&oldid=prevMarca Claudia Laurentia at 23:33, 21 September 20072007-09-21T23:33:42Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>,  and ''Salsamentum'', originally meaning "whole salted fishes" <<del class="diffchange diffchange-inline">re</del>> Eventually salsamentum would come to refer to anything salted. </ref></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>,  and ''Salsamentum'', originally meaning "whole salted fishes" <<ins class="diffchange diffchange-inline">ref</ins>> Eventually salsamentum would come to refer to anything salted. </ref></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15333&oldid=prevMarca Claudia Laurentia at 23:33, 21 September 20072007-09-21T23:33:31Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td></tr>
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<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>,  and ''Salsamentum'', originally meaning "whole salted fishes" <del class="diffchange diffchange-inline">but eventually </del>would come to refer to anything salted.  </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>,  and ''Salsamentum'', originally meaning "whole salted fishes" <ins class="diffchange diffchange-inline"><re> Eventually salsamentum </ins>would come to refer to anything salted. <ins class="diffchange diffchange-inline"></ref></ins></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15332&oldid=prevMarca Claudia Laurentia at 23:32, 21 September 20072007-09-21T23:32:58Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>===Fish Used in Garum===</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>===Fish Used in Garum===</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> <ins class="diffchange diffchange-inline">Note that oysters are included in this list, meaning that fish were not the only seafood used. </ins></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Major Types of Garum ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Major Types of Garum ==</div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15331&oldid=prevMarca Claudia Laurentia at 23:30, 21 September 20072007-09-21T23:30:33Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Modern substitutes==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Modern substitutes==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div>While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including  but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of <del class="diffchange diffchange-inline">“garum” </del>made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare.  </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including  but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of <ins class="diffchange diffchange-inline">''garum'' </ins>made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare.  </div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage.  </div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage.  </div></td></tr>
</table>Marca Claudia Laurentiahttp://www.novaroma.org/vici/index.php?title=Garum&diff=15330&oldid=prevMarca Claudia Laurentia at 23:30, 21 September 20072007-09-21T23:30:09Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> </del>''garum'' is sometimes <del class="diffchange diffchange-inline">Used </del>interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>,  and ''Salsamentum'', originally meaning "whole salted fishes" but eventually would come to refer to anything salted.  </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>''garum'' is sometimes <ins class="diffchange diffchange-inline">used </ins>interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>,  and ''Salsamentum'', originally meaning "whole salted fishes" but eventually would come to refer to anything salted.  </div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Ancient sources==</div></td></tr>
</table>Marca Claudia Laurentia