Something Fishy this Way Comes: The How and Why of Garum Lori
Kissell
Slide 3
Garum What is it? How is it made? Where/how is it traded? How
is it used? Modern equivalents/descendants?
Slide 4
Garum what is it? OLD: garum, -i (n) a highly esteemed fish
sauce, prepared originally from the garos (unknown fish) but later
chiefly from the scomber or mackerel
Slide 5
Garum what is it? OLD: liquamen, -inis (n) [liquo + -men] a
liquid fluid; (Spec., prob.) fish-sauce (garum) OLD: muria, -ae (f)
also muries, -ei [dub] brine used for pickling
Slide 6
Garum what is it? OLD: muriaticus, -a, -um soaked in brine,
pickled, (Neut. Pl as sb) pickled fish
Slide 7
Garum what is it? Cited by everyone! Varro Horace Celsius
Seneca Petronius Pliny the Elder Sextus Pompeius Festus Martial
Ulpius Columella Cato Persius Quintilian Fabius Pictor CIL 15.4709
& 4.2592
Slide 8
Garum how is it made? Traditional: fish + sunshine + time =
garum Whole fish or offal only Fatty fish (oily) preferred
Outdoors, then store in cool, dry place
Slide 9
Slide 10
Slide 11
Slide 12
Slide 13
Slide 14
Garum how is it made? Non-traditional: boil it first To strain
or not strain? Store in fridge
Slide 15
Garum how is it made? http://www.youtube.com/watch?v=mPX8dpKG4
8Mhttp://www.youtube.com/watch?v=mPX8dpKG4 8M in which a German
foodie tries his hand at garum garum.umwblogs.org
garum.umwblogs.org is a student project conducted over three months
which documents with reports and pictures the beginnings of the
liquefaction process
Slide 16
Garum how is it made? Recipes vary all include fish and salt,
but additional flavorings vary widely Herbs, vinegar, honey, fish
used all change the flavor Favorite fish? Mackerel, sardines,
anchovies, tunny, tuna or various combinations Herbs? Parsley,
garlic, pepper or local variations
Slide 17
Garum how is it made? Leave in sun one to three months, strain,
store Edible, but pungent, in one year Five years not so bad Ten
years really nice!
Slide 18
Garum where/ how is it traded? Must have: Source of Fish
Mediterranean not rich in fish Must have: Good water supply Famous
locations Pompeii, Carthage, Lusitania, Baetican Spain, Clazomenae,
Leptis Magna, Atlantic coasts of Morocco and Brittany, Black Sea
region
Slide 19
Slide 20
Slide 21
Slide 22
Garum where/how is it traded? Transported in amphorae
Distinctive styles can source the garum Barrels used, but little
evidence remains
Slide 23
Dressel 1to 6: wine amphoras Dressel 1: Roman wine amphora, 129
B.C. to 13 A.D. Dressel 2: Roman wine amphora, 16 B.C. to 29 A.D.
Dressel 3: Roman wine amphora, 28 to 146 A.D. Dressel 4: Roman wine
amphora, 4 B.C. to 24 A.D. Dressel 5: Roman wine amphora, 12 B.C..
- holotype Dressel 6: Roman wine amphora, 36 A.D.- holotype Dressel
7,8,9,10,11: betic amphoras for salted fish (Hispanic) Dressel 8:
1st front century J.C. Dressel 12: betic amphora for salted fish
(Andalusia) Dressel 13,14,15: betic amphoras for salted fish
Dressel 20: oil amphora, betic, 2nd-3rd century A.D. Dressel 26,27:
3rd century A.D. and later
Slide 24
Slide 25
Garum where/how is it traded? Used locally, and traded
throughout empire Specialized in garum trade, or shipped with other
goods (wine, oil, grain)
Slide 26
Slide 27
Slide 28
Slide 29
Slide 30
Slide 31
Garum where/ how is it traded? Aulus Umbricius Scaurus, father
and son, Pompeii Major commodity in Pompeii, only one dedicated
shop found (so far.)
Slide 32
Slide 33
Slide 34
Slide 35
Slide 36
Slide 37
Slide 38
Slide 39
Slide 40
Garum how is it used? Ubiquitous Condiment
Slide 41
Garum how is it used? Ingredient
Slide 42
Garum how is it used? Cosmetics remove unwanted hair and
freckles
Slide 43
Garum how is it used? Medicine dog bites, dysentery, ulcers,
chronic diarrhea and constipation!
Slide 44
Garum modern? Umami
Slide 45
Garum modern? Asian/Pacific fish sauces e.g. Nuoc Mam, Nam
Pla
Slide 46
Garum modern? Worcestershire sauce Lea & Perrins includes
anchovy base!