[amosj]

From wikipedia [1]:

> Garum is a fermented fish sauce which was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. [...] Like the modern fermented soy product soy sauce, fermented garum is a rich source of umami flavoring due to the presence of glutamates.

There's also this wonderful list of fish sauces on wikipedia: https://en.wikipedia.org/wiki/List_of_fish_sauces

Fish-sauce-bar, the next big thing?

[1]https://en.wikipedia.org/wiki/Garum

[nielsbot]

Close enough?

https://theanchovybar.com

(The Anchovy Bar in San Francisco)

[Vox_Leone]

I`m almost sure that the modern Calabrian sauce Sardella is a descendant of Garum.

Keyword: sardella