Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it.

Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times. Over the course of more than a dozen centuries, it has managed to sustain ...

Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has ...

Garum, whose name derives from Greek, traces its origins to the Greeks and Phoenicians, who traded the fermented fish mixture as early as 500 BC.

Traditionally, garum is made by layering oily fish, herbs, and salt in a barrel and allowing the mixture to sit in the sun for months until the ingredients break down into a pungent, fermented liquid.

Nuoc mam, burong-isda, and other fermented fish sauces remain staple condiments across Southeast Asia, whereas Western fish sauce evolved into a tomato-based fermented corn product thanks, at ...

Fish Sauce Helps Vietnam Mint Its Newest Billionaire Masan Group’s Chairman Quang has $1.2 billion fortune Masan shares rebound in past 6 months after pork price crisis ...