There's an awful lot of rubbish talked about Roman fish sauce (guarum). It was a fermented fish based sauce and contained no oil at all. Why use fish oil when you are producing vast amounts of good olive oil?
While the Romans plainly enjoyed strong flavours, if it was as awful as some 'historians' seem to assume it wouldn't have been mass produced in such large amounts and various qualities and put into so many recipes.
Think Vietnamese fish sauce (nam pla) or Worcestershire sauce- strong flavours, but tasty and perfectly edible.
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Date: 2011-05-16 01:57 pm (UTC)There's an awful lot of rubbish talked about Roman fish sauce (guarum). It was a fermented fish based sauce and contained no oil at all. Why use fish oil when you are producing vast amounts of good olive oil?
While the Romans plainly enjoyed strong flavours, if it was as awful as some 'historians' seem to assume it wouldn't have been mass produced in such large amounts and various qualities and put into so many recipes.
Think Vietnamese fish sauce (nam pla) or Worcestershire sauce- strong flavours, but tasty and perfectly edible.