From wikipedia [1]: > Garum is a fermented fish sauce which was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byza

From wikipedia [1]: > Garum is a fermented fish sauce which was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. [...] Like the modern fermented soy product soy sauce, fermented garum is a rich source of umami flavoring due to the presence of glutamates. There's also this wonderful list of fish sauces on wikipedia: https://en.wikipedia.org/wiki/List_of_fish_sauces https://en.wikipedia.org/wiki/List_of_fish_sauces Fish-sauce-bar, the next big thing? [1]https://en.wikipedia.org/wiki/Garum https://en.wikipedia.org/wiki/Garum