Saucy story

When the Romans arrived they constructed an extensive fish salting factory by the harbour. Its most notable recipe however was for a special fish sauce. It was both highly praised for its nutritional value, and widely criticized as an extravagance of excessive living.

"Another liquid, too, of a very exquisite nature, is that known as "garum:" it is prepared from the intestines of fish and various parts which would otherwise be thrown away, macerated in salt; so that it is, in fact, the result of their putrefaction. Garum was formerly prepared from a fish, called "garos" by the Greeks; who assert, also, that a fumigation made with its head has the effect of bringing away the afterbirth. At the present day, however, the most esteemed kind of garum is that prepared from the scomber, in the fisheries of Carthago Spartaria: it is known as "garum of the allies," and for a couple of congii we have to pay but little less than one thousand sesterces. Indeed, there is no liquid hardly, with the exception of the unguents, that has sold at higher prices of late; so much so, that the nations which produce it have become quite ennobled thereby. There are fisheries, too, of the scomber on the coasts of Mauretania and at Carteia in Bætica, near the Straits which lie at the entrance to the Ocean; this being the only use that is made of the fish. For the production of garum, Clazomenæ is also famed, Pompeii, too, and Leptis; while for their muria, Antipolis, Thurii, and of late, Dalmatia, enjoy a high reputation."
" [Pliny. GARUM: FIFTEEN REMEDIES]

"Alex, which is the refuse of garum, properly consists of the dregs of it, when imperfectly strained: but of late they have begun to prepare it separately, from a small fish that is otherwise good for nothing, the apua of the Latins, or aphua of the Greeks, so called from the fact of its being engendered from rain. The people of Forum Julii make their garum from a fish to which they give the name of "lupus." In process of time, alex has become quite an object of luxury, and the various kinds that are now made are infinite in number. The same, too, with garum, which is now prepared in imitation of the color of old honied wine, and so pleasantly flavored as to admit of being taken as a drink. Another kind, again, is dedicated to those superstitious observances which enjoin strict chastity, and that prepared from fish without scales, to the sacred rites of the Jews. In the same way, too, alex has come to be manufactured from oysters, sea-urchins, sea-nettles, cammari, and the liver of the sur-mullet; and a thousand different methods have been devised of late for ensuring the putrefaction of salt in such a way as to secure the flavors most relished by the palate. Thus much, by the way, with reference to the tastes of the present day; though at the same time, it must be remembered, these substances are by no means without their uses in medicine. Alex, for instance, is curative of scab in sheep, incisions being made in the skin, and the liquor poured therein. It is useful, also, for the cure of wounds inflicted by dogs or by the sea-dragon, the application being made with lint. Recent burns, too, are healed by the agency of garum, due care being taken to apply it without mentioning it by name. It is useful, too, for bites inflicted by dogs, and for that of the crocodile in particular; as also for the treatment of serpiginous or sordid ulcers. For ulcerations, and painful affections of the mouth and ears, it is a marvelously useful remedy. Muria, also, as well as the salsugo which we have mentioned, has certain astringent, mordent, and discussive properties, and is highly useful for the cure of dysentery, even when ulceration has attacked the intestines. Injections are also made of it for sciatica, and for celiac fluxes of an inveterate nature. In spots which lie at a distance in the interior, it is used as a fomentation, by way of substitute for sea-water. (Pliny ALEX: EIGHT REMEDIES.)

So there you have it. A sauce made by pounding fish intestines, blood, and other organs (innards) mixed with salt and left to ferment, causing “hydrolysis primarily through endogenous enzymic proteolysis.” If your mouth is watering, the nearest surviving version, sold in Amalfi, is 'colatura di alici'.Read more