I believe the best guesses place it somewhere between Worcestershire and Vietnamese fish sauce, but I guyess it was so ubiquitous it would have varied widely.
Someone else just linked the Tasting History episode where he actually makes Garum following the Roman method. It seems it’s a fair shade different in flavor profile than modern fish sauce.
What fascinates me is that it’s less salty in taste.
I’d love some Worcestershire, thanks!
I believe the best guesses place it somewhere between Worcestershire and Vietnamese fish sauce, but I guyess it was so ubiquitous it would have varied widely.
Someone else just linked the Tasting History episode where he actually makes Garum following the Roman method. It seems it’s a fair shade different in flavor profile than modern fish sauce.
What fascinates me is that it’s less salty in taste.