Q1941Garum and related Roman sauces were made by salting fish and allowing enzymes and microbes to break the flesh into a savoury liquid traded throughout the empire.
Garum was not one standard recipe but a family of fish sauces and pastes sold in different grades, from everyday seasoning to branded luxury. Salt controlled the fermentation while enzymes in the fish liquefied tissue, concentrating savoury compounds long before anyone named umami. Jars from Pompeii carry painted labels identifying contents and makers; the producer Aulus Umbricius Scaurus even displayed sauce containers in a floor mosaic. The condiment reveals an ancient market already fluent in processing, reputation and packaging.





