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An important condiment in ancient Greece and Rome. The Greeks called it Garum, as they made it out of a fish they called garos; whereas when it was adopted by the Romans, they elaborated and it became a mixture of salted and sun-dried fish such as small red mullet, anchovies, mackerel with the entrails of other, larger fish, and put in a vessel to lie in the sun. Our modern equivalent is probably Thai Fish Sauce (nam pla).
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