"Garum was a fermented fish sauce used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen was a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks.
Like the modern fermented soy product soy sauce, fermented garum is a rich source of umami flavoring due to the presence of glutamates. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may well derive from garum." - (en.wikipedia.org 28.05.2021)
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