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Garum

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Carla G

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Garum

by Carla G » Tue Jun 16, 2020 6:21 pm

Just watched an episode of Tasting History. (An exploration of ancient recipes. ) They discus making garum, a Greek ingredient made from boiled down oily fish. I love using Japanese fish sauce but have never used garum. Is it the same?
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Robin Garr

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Re: Garum

by Robin Garr » Tue Jun 16, 2020 9:20 pm

I don't know if you can get garum in the modern age, Carla, but it's always struck me as the same genre as all the Southeast Asian and East Asian fish sauces, nuoc mam and nam pla and patis and all the other regional variations. It goes back a long way, although I'd love to know how a condiment that was popular in ancient Rome is now characteristic of Asia.

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