Liquamen, also known as garum, was a popular salty fish sauce used in ancient Roman cuisine as a seasoning or condiment. Made from fermented fish parts mixed with salt, it was added to various dishes to enhance flavor, much like soy sauce is used in Asian cooking today.
Liquamen was produced on an industrial scale in coastal areas of the Roman Empire and was considered a staple of the Roman diet.
Recipes from “Apicius,” a famous Roman cookbook, frequently call for liquamen to flavor everything from meats to vegetables, indicating its widespread use in Roman cooking.
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