The ancient Romans used garum as a flavoring much like salt. This extremely pungent sauce was made by fermenting fish in a brine solution for several days in the sun. The resulting liquid was combined with various other flavorings such as oil, pepper, wine and spices. Also called liquamen. See also fish sauce.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.