Garum was a fermented fish sauce widely used in ancient Roman cuisine. It was produced by fermenting fish, fish parts or offal with salt, allowing enzymes and microorganisms to break down the ingredients and develop a savoury, salty liquid. It was used as a seasoning in many Roman dishes.
Ancient recipes and archaeological evidence indicate that garum was made in different forms and qualities across the Roman world. Fish and salt were combined and left to ferment under controlled or traditional conditions, then the liquid fraction was separated. The exact process varied by region and producer.
Modern Southeast Asian fish sauces and Italian colatura di alici share some broad similarities in the use of salted fish fermentation, but they are distinct products with their own ingredients, methods and histories. Modern chefs also make contemporary fermented fish sauces inspired by ancient garum.
Garum was used as a salty, savoury seasoning, much as cooks use fish sauce, anchovy or other umami-rich condiments today. It could be added to sauces, meat, fish and vegetable dishes.
Chef’s note: When using a modern garum, check its salt intensity and fermentation profile. Add gradually and adjust the final seasoning.
Key distinction: Garum is an ancient Roman fermented fish sauce; the word is also used today for modern products inspired by that tradition.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
