[Sca-cooks] A question on Fish Sauce

[Elaine Koogler]

It is, I believe, what is referred to as either garum or liquamen in Roman
times.  I have seen everything from Worcestershire sauce to whatever
recommended as a substitute.  Since the descriptions say that it is fermented
fish sauce...and they sound very much like the asian versions, I use those as
a substitute.

Kiri

Susan Laing wrote:

> Hi all-
>
> I'm currently researching some Roman recipes (A friend has joined a new
> local group of Roman Renactors & I'd like to devise a dinner for them)
>
> I've found a number of recipes that call for "Fish Sauce" - would this be
> the Garam (sp?) that I've heard about or is it similar to the Fish Sauces
> available in Asian supermarkets?
>
> Curious Am I!
>
> :-)
>
> Mari
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