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Garum: (english) Sauce produced in the Mediterranean regions by mixing whole ungutted fish with concentrated brine and exposing the mixture in jars for long periods to the sun so that fermentation occurs. Various herbs and spices may be added. In the ancient world mackerel and mullet were favoured species and some reports indicate fish blood was added to the mix. Reputedly and famously very smelly. (See also: Fermented fish sauce, Fermented fish paste, Brine)

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