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Garum (also known as liquamen) was a powerfully pungent condiment used in ancient Greece and Rome. It was made from small fish such as sardines, anchovies, red mullet, etc. Which were fermented together with the intestines of larger fish such as tuna, and it was included in a wide range of recipes. Its name was derived from a Greek term for a sort of fish, gáros.

Subjects: Cookery, Food, and Drink.

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