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The fish sauce delighted by the ancient Romans is called “garo”, archaeologists found dozens of baskets at the bottom of the sea and the unusual case is going around the internet.
Garo or garum, a dark liquid with a strong and very salty flavor since it is a fish sauce prepared with fermented fish viscera, was used by the inhabitants of Ancient Rome and mainly, to flavor or accompany a large number of meals, although He also used in medicine and cosmetics.
The best garo was manufactured on the Spanish coast occupied by the Roman Empire, but the most sought after came from the coast of Iberia. A team of archaeologists has just discovered the remains of this substance already ready for consumption.
The sauce was traveling by boat in 93 amphorae along with a good amount of wine and olive oil, but its journey ended in a shipwreck off the coast of what is now Mallorca. Historians speculate that he probably sailed from some port in southern Spain to Rome. Everything is in a good state of preservation, and only its loading of amphorae is already an archeological treasure.
As we told you at the beginning that it is made, it is a sauce made from viscera and fermented fish remains, would you dare to prepare it?
To obtain this special flavor of the garo the process was this: the fish remains were deposited (guts, gills, heads and even their blood and other fluids) in large with a large amount of aromatic spices and lots of salt. Then they left that mixture in the sun for months.
The huge saline ratio of garo paste prevented the proliferation of bacteria. The fact is that, when the mixture had fermented enough, it was filtered and the resulting liquid was stored in amphorae, (iuuug!). Garo was used as a flavor enhancer and as a salt substitute.
Source: la verdad noticias