SC - Re: Apicius site, some thoughts

[Lilinah biti-Anat]

Aislinn C. C. wrote:
>I have no idea if it is the same plant used by the Romans. Tannahill 
>gives an intriguing process for making liquamen in her book. Would 
>modern oyster sauce make a good substitute? Adamantius?

I've never tasted actual Roman style liquamen, but have had various 
fish sauces from around 4 different Southeast Asian countries.

I recommend Thai fish sauce (nam pla). Vietnamese fish sauce is a 
decent second. I REALLY didn't like the taste of Philippino fish 
sauce, nor of Chinese fish sauce. Personal taste.

But i should think, knowing how they and liquamen are made, at least 
from reading books, that any of them would be closer to liquamen than 
oyster sauce, since it isn't made from fish, and has all sorts of 
other additives, whereas the Southeast Asian fish sauces are just 
little fish and salt, like liquamen.

Anahita Gauri bint-Karim al-hakim al-Fassi

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