The name garum is believed to have stemmed from a fish the Greeks called garos, though no such fish name occurs in classical Greek [citation]. Garum was not the only fish sauce popular in the Mediterranean. Different recipes were made using different types of fish and had …show more content…
He says that after the fishermen have laid out the catch of fish on the shore they cut up each fish and designate its parts for various uses. The preparation of garum comes first. From the intestines, which retain their juices, flow the intestines which are mixed with salt. Next the preparation of a cheaper sort of fish sauce such as allex: the whole mess is thoroughly mixed together and made into a "commonly used condiment for food." Then a fish sauce such as muria is made by placing various little fish whole in jars. Fish sauces were served as a relish with other foods and the salt flavor of garum added an "exquisite taste to food" (Pliny 31.88). It could be served with hors d 'oeuvres, used as a relish with eggs, oysters, fish, and roast boar. It also could be used to make a tasty dish even tastier: for example, fish would even be served floating in garum as a special treat (Pliny