Garum is a fermented fish sauce that originated in ancient Rome and was widely used in Mediterranean cuisine. Made from the intestines and other parts of fish, it was mixed with salt and left to ferment in the sun. The resulting liquid was prized for its strong umami flavor and was used as a condiment or seasoning in various dishes. This sauce was not only popular among the wealthy but also became a staple in everyday cooking. Different regions produced their own variations of garum, leading to a range of flavors and qualities. It played a significant role in the culinary traditions of ancient Greece and Rome.