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 was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today — including colatura di alici and ...

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.

And crack a beer while you’re at it. Your fish sauce friendship is blossoming. What a beautiful time to be alive. Buy It Here: Red Boat Fish Sauce, $13 on Amazon Fish Sauce: yes. Pad thai: also yes.

While garum was all the rage in the Roman world, Schuster reports that the sauce traces its origins to the Greeks and Phoenicians, who traded the fermented fish mixture as early as 500 B.C.

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