Published: 13.07.2022

Garum – is a fermented fish sauce that was used as a condiment in the kitchens of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium (liquamen is a similar preparation)

Ingredients: 0.25 l of grape juice, 2 teaspoons of salted sardine paste, oregano Preparation: boil the juice until half of it evaporates, add salted sardine paste and a little oregano.