Which Type of Modern Fish Sauce is Most Similar to Ancient Roman Garum?

When comparing modern fish sauces to the ancient Roman condiment known as garum, the most similar in taste and preparation is Southeast Asian fish sauce. Specifically, the Vietnamese nuoc mam and the Thai nam pla closely resemble garum's rich, umami flavor profile. Both are made through fermentation of fish, typically anchovies, with salt, resulting in a potent condiment that can be used in a variety of dishes to enhance flavor.

The Evolution of Fish Sauce

Garum was a broadly defined term used to describe fish sauces in the Roman Empire. It was produced by fermenting fish, often including their intestines, with salt and sometimes herbs and spices. The variation in types could be attributed to the different fish species used and the distinct herb and spice combinations added. Modern fish sauces, such as nuoc mam and nam pla, are similarly prepared through fermentation, yielding a flavorful and aromatic condiment that is reminiscent of the garum of ancient Roman cuisine.

While garum was not a single, uniform sauce but rather an umbrella term for many types, its essence lies in the fermentation process and the rich, savory flavor. Today, two of the closest modern equivalents are Coletura di alici, an Italian fish sauce that can be very expensive, and Worcestershire sauce, an anchovy-based condiment that also has a strong umami taste.

However, it's important to note that not all Southeast Asian fish sauces, despite their similarity in preparation, are as close to garum as nuoc mam or nam pla. These sauces often have a more complex spice palette, which differs significantly from the simpler flavors associated with garum. Nuoc mam, for instance, is a Vietnamese fermented fish sauce that has been closely scrutinized in comparisons with the ancient Roman condiment.

Nuoc Mam: A Versatile Southeast Asian Fish Sauce

Nuoc mam (Vietnam) and nam pla (Thailand) are two of the most suitable modern alternatives to garum. Both are made by fermenting fish with salt, resulting in a rich, flavorful sauce. This process of fermentation allows for the development of a strong umami taste, similar to the garum used in ancient Roman cuisine.

If you wish to try nuoc mam or nam pla, you can purchase them from most stores that sell Asian food ingredients. Nuoc mam is described as Vietnam's culinary pièce de résistance, comparing its complexity and richness to the ancient Roman condiment. Understanding the production process of nuoc mam can greatly enhance your appreciation of these modern fish sauces.

Here is an article that delves into the details of how nuoc mam is made: Nuoc Mam - Vietnam's Culinary Pièce de Résistance

Differences Between Roman Garum and Modern Fish Sauces

While modern fish sauces like nuoc mam and nam pla are similar in their fermentation process and umami flavor, there are some key differences in their preparation. One of the notable differences is the use of herbs and spices in the creation of garum. In contrast, modern fish sauces, especially in Southeast Asia, often include a broader range of spices and ingredients, which can result in a more complex flavor profile.

Interestingly, there has been a resurgence in the interest of making fish sauces in the Roman style. Various online resources provide detailed instructions on how to create these traditional fish sauces. One of the most engaging sites to explore is the Silk Road Gourmet. This site offers an in-depth discussion on the origins of fish sauces and even provides a recipe for making garum in the Roman style. Exploring these ancient methods can provide a deeper understanding and appreciation of these traditional sauces.