- Light fish sauce from Roman recipe
- Umami blast for pasta, soups or paella
- Beautiful amphora bottle
- Made with fish, salt and spices
- All natural
- Size - 3.38 fl oz/100 ml
This delicate fish sauce adds a deep savory flavor to soups, pastas and seafood paella. Garum was the most popular sauce in the Roman Empire, made from the plentiful anchovies of the Mediterranean. Now this ancient sauce is once again available to season your favorite dishes with a blast of umami.
Garum originated during the time of the Phoenicians and ancient Greeks, and became wildly popular as a condiment during the Roman Empire. The Mediterranean coast of Spain was famed for the quality of its garum, with large production facilities in Cádiz, Malaga, Tarifa and Cartagena. Garum was shipped across the empire in ceramic amphorae, the inspiration for this amphora shaped glass bottle.
Much like soy sauce, Worcestershire or Asian fish sauce, garum adds a rich umami taste, the savory flavor characteristic of broths and cooked meats. The sauce rounds out the overall flavor of any dish, and is particularly tasty in pastas, soups and grilled meats and vegetables. We feature it as a condiment on our table whenever we need a boost of deliciousness!
Dry fish, sea salt, oregano, black pepper, rosemary and thyme.
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May We Suggest
"This version of Garum is fantastic. I first found about this modern version of this ancient sauce from an Italian foods importer a few years back and gave it a try, wow! The Italian version comes from Cetara, a small fishing village on the gorgeous Amalfi Coast and it's called 'Colatura di Alici'. I like the Spanish version just as well. This sauce is a bit pricey but considering a little goes a long way and is quite potent as evidenced by the tiny bottle. it should last for awhile. It's great for making a Caesar salad when you don't have any canned anchovies and you want the true Caesar salad flavor. .A simple Caesar dressing: EVOO, lemon juice, wine vinegar, a splash of 'Flor de Garum' , a pinch of dried oregano, fresh cracked pepper, superb! Really there's no substitute for this 'flavor of ancient Rome', Use it sparingly at first. Don't waste your money on the Asian fish sauces, most of them taste terrible and will ruin your dish if you use too much."
William - San Francisco, CA January 2020