If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the ...

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich elixir make ...

Garum was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today — including colatura di alici and ...

Fermented fish sauce, or garum, was an incredibly popular condiment throughout the Roman Empire. For the first time, ancient DNA – scraped from vats used to produce the sauce – has revealed exactly ...