Roman Fish Sauce (Garum) Amphora

Imagine a thriving Roman marketplace in the 1st century AD, vibrant with the chatter of merchants and the scent of exotic spices. Amidst the bustling stalls, one ubiquitous product stood out—garum, a fermented fish sauce that was the culinary cornerstone of Roman cuisine. These pungent condiments were commonly stored in large clay amphorae, which could reach heights of over 1.5 meters and were found across the empire from Pompeii to the shores of North Africa.

In 2020, archaeologists unearthed a remarkable amphora while excavating the ruins of a Roman villa near the ancient city of Ostia, Italy. This particular amphora, marked with the name of a local fish-sauce producer, measured a staggering 1.2 meters tall and held nearly 50 liters of the salty concoction. The inscription revealed that this garum was crafted from fish intestines, herbs, and salt, ingredients that produced a sauce so beloved that it was shipped throughout the Roman Empire—an early indication of global trade networks.

As the excavators carefully removed centuries of sediment, they discovered that the amphora’s remarkably preserved state provided invaluable insights into ancient culinary practices. The site also contained remnants of spices like coriander and rosemary, long thought to be essential in Roman cooking. This discovery not only highlighted the importance of garum in daily Roman life but also illustrated the sophistication of their food production methods, which included large-scale fish farming and intricate fermentation techniques.

The find at Ostia serves as a testament to the Roman taste—bold, unique, and ever so complex. Garum was more than just a condiment; it was a symbol of status and a vital player in the vibrant tapestry of Roman gastronomy, influencing culinary practices that resonate even in modern cooking today.