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Roman recipes

Similar to garum, this sauce was a standard Roman prearation that was added to courses. Liquamen on the other hand is a sauce made by fermenting the whole fish, rather than just its blood and innards. This is exactly the same as modern day Asian fish sauces, such as nam pla and nuoc nam.

Below is a modern "quick" method to make this from Euriol's Culinary Journey at We will have a more period recipe as we go along.


Here is an interesting (if nto authentic) take on making Garum/Liquamen in youtube video:

  • 1½ cup water
  • 1 t salt
  • 2 bunches (fresh) oregano
  • 2 tins sardines or anchovies
  • 1 ½ cup white vinegar
  • Combine ingredients in a 1 quart pot.
  • Boil until rendered by half.
  • Strain until clear.
  • Store in sealed jar until ready for use. Yields 1 ½ cups
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