when it comes to fish sauces! Although this post does not conform to the writing challenge, I thought that I would share it anyway. Consider it a historical perspective.

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