Garum was a popular fish sauce condiment. It was made by the crushing and fermentation in brine of the intestines of fish such as tuna, eel, anchovies, and mackerel. Because the production of garum created such an unpleasant smell, its fermentation was relegated to the outskirts of cities. The finished product was quite mild and subtle, and was mixed with wine, vinegar, pepper, oil, or water to enhance the flavor of many dishes. Garum is similar to fish sauce used today in Thai and Vietnamese cooking. Robert Curtis, one of our project's Principal Researchers, has published the book Garum and Salsamenta: Production, Commerce in Materia Medica, providing a province- by-province survey of the areas which produced and exported fermented fish products. This study explores an important facet of the Roman economy having continuity with the modern world.

Benedict Lowe, another of our Principal Researchers, has also published scholarly treatises on the trade in preserved fish sauce and ancient economies.