Author: Luis Morato / Source: Atlas Obscura
Romans needing a recharge after a rousing chariot race likely dined on at least one food seasoned with the popular fermented fish sauce known as garum. A roast boar might have been covered in a garum-and-vinegar glaze, while eggs, oysters, and other seafood could be elevated with a sprinkling of the salty sauce.
Slaves and laborers made the aromatic fish sauce by chopping up whole fish, including their guts, and tossing them into large clay pots with salt (amounts varied). The concoctions were then left to ferment for…
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