";s:4:"text";s:1268:" Fish Sauce: An Ancient Roman Condiment Rises Again : The Salt We usually associate fish sauce with Southeast Asian cooking. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks.. Like the modern fermented soy product soy sauce, fermented garum … Liquamen was a similar preparation, and at times they were synonymous. Beef, Pork & Lamb — view — Fish & Shellfish — view — Soups, Stocks & Stews — view — Fish Sauce: An Ancient Roman Condiment Rises Again : The Salt We usually associate fish sauce with Southeast Asian cooking. Always ask your fishmonger if you're not sure! Delve into our stunning collection of sustainable fish recipes, including Nathan Outlaw's red mullet and squid recipe, Paul Foster's roast gurnard recipe, and Shaun Hill's John Dory with potato rasam recipe.
When possible, it's always better to source your fish sustainably. Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, Carthage and later Byzantium. Romans might salt, smoke, or pickle their fish, or even preserve it with honey.