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It's pretty weird how fermented fish sauce did not become a popular ingredient in traditional European cuisines, unlike in many parts of Asia, even though it was an essential condiment throughout the Roman Empire. Somehow it got lost after the Fall
(possibly because it wasn't usually produced locally and its distribution relied on a network of trade routes which collapsed)
There’s a recipe from Puglia that is a memory of sorts from Roman weird fish cuisinepic.twitter.com/dYD8L7TD0O
Garum only disappreaded from Europe. It slowly transformed in other mediterranean regions. Even in Europe, it was still mentionned in Middle-Age cookbooks.
Garum was produced locally. At least at this site in the South of Spain I just visited a couple of years ago: Baelo Claudia.https://en.m.wikipedia.org/wiki/Baelo_Claudia …
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