liquamen การใช้

In the 1st century AD, " liquamen " was a sauce distinct from " garum ", as indicated throughout the " Corpus Inscriptionum Latinarum"
There was also development in fishing activity, producing the valued " garum " or " liquamen ", a condiment obtained from the maceration of fish, preferably tuna and mackerel, exported throughout the entire empire.
For example, Apicius ( 8.6 . 2 3 ) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander, pepper, lovage, cumin, " liquamen ", oil, and wine, then thickened with flour.
A salty fermented fish sauce was ubiquitous in Classical Roman cooking, where in Latin it is known as " garum " or " liquamen ", and also existed in many varieties such as " oenogarum " ( mixed with wine ), " oxygarum " ( mixed with vinegar ) and " meligarum " ( mixed with honey ).