The Romans seem to have liked the strong flavor of fish sauces produced by fermenting the intestines and other waste parts of fish. Garum was an expensive luxury delicacy that was widely traded. Less well-known fish sauces included liquamen and muria. Their recipes varied according to the types of fish used: mackerel, anchovies, tunny, and mullet. Chacun à son goût as the French say, but it must have been

An Acquired Taste

Garum and Muria
Fish sauce of Roman times,
Taste that's been lost over
Hundreds of years,
Once was considered as
Now, just the thought of it
Brings on the jeers.

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