liquamen

liquamen
a fish sauce of the ancient world and Middle Ages made from small fish that otherwise would be discarded. Brined fish are allowed to ferment, perhaps with fish blood, spices and herbs. See also garum and muria

Dictionary of ichthyology. 2009.

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  • LIQUAMEN — apud Isid. l. 20. c. 3. liquor est quem Graeci γάρον vocant, ex porcino adipe, hoc modo fieri solitus: Adeps minutatim conciditur et in vasa ad ignem lentum s. carbones ignitos sine sumo liquescit, adiecto salis modico, s. etiam nullo:… …   Hofmann J. Lexicon universale

  • Liquamen — Antike Garum Fabrik in Baelo Claudia …   Deutsch Wikipedia

  • liquamen — …   Useful english dictionary

  • LIQUA — Liquamen …   Abbreviations in Latin Inscriptions

  • LIQUAM — Liquamen …   Abbreviations in Latin Inscriptions

  • LIQAPICG — Liquamen Apicianum Gai …   Abbreviations in Latin Inscriptions

  • LIQARSUMEXCEL — Liquamen argutum sumaur excellens …   Abbreviations in Latin Inscriptions

  • LIQUAMANTIPOLEXCL — Liquamen Antipolitanum excellens Luci …   Abbreviations in Latin Inscriptions

  • Garum — Antike Garum Fabrik in Baelo Claudia …   Deutsch Wikipedia

  • Garum — Factory of Garum at Baelo Claudia in Cádiz, Spain. Garum, similar to liquamen,[1] was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment …   Wikipedia

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