garum: translation
a Mediterranean sauce made from whole fish (or livers and viscera, sources vary) placed in concentrated brine and exposed to the sun in jars so that fermentation occurs. Various herbs and spices may be added. In the ancient world mackerel and mullet were favoured species and some reports indicate fish blood was added to the mix. Reputedly and famously very smelly, this may have been old sauce that had gone "off". Garum mixed with water is called hydrogarum, with wine oenogarum, with vinegar oxygarum and with honey mellogarum. See also liquamen and muria. Also spelled garon, garus or garos. Named for the Roman family that produced it