puma mihara Garum Production in Roman Po Puma Clyd

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Pompeii: A sourcebook (2004
Sources
Types of Roman Fish Sauce
Mackerel was the most popular fish type used in garum production although recipes also record anchovies and tuna being used. Various herbs and spices could be added to vary the flavour puma mihara, as could wine or vinegar.
These unprocessed dregs were initially sold as a cheaper version of fish sauce. By the late first century AD, hallex was being produced as a product in itself. It was most commonly made from small anchovies although a luxury version was produced from sea urchins, anemones or mullet livers
Read on
Archaeology of the House of the Surgeon, Pompeii
Commercial Fora in Ancient Rome
The End of Pompeii
How Garum Was Made
The highest grade garum was known as haimation and was made from tuna, rather than the standard mackerel based garum which was most commonly produced in Pompeii.
Commercial garum was made workshops. There was also a version that could be made home by boiling the fish in concentrated brine.
Scarus’s house in Pompeii has been identified by a mosaic around the impluvium in the atrium which depicts four black and white urcei bearing Scarus’s promotional descriptions. The house itself was impressive. It was built overlooking the sea and amongst its luxuries was a private bath suite. The house is a testament to the wealth Scarus acquired from making the roman’s favourite condiment.
The basic recipe for garum consisted of fish guts steeped in salt. These were then fermented in large terracotta pots called urcei.
Aulus Umbricius Scarus and the Fish Sauce Business in Pompeii
Inscriptions on urcei have been used to identify the dominant producer of fish sauce in Pompeii. His name was Aulus Umbricius Scarus. Over 50 containers bearing his name have been found in inns and kitchens around Pompeii and at the agricultural villas at Boscoreale. Thirty percent of the fish sauce containers in Campania also came from his workshops, indicating the scale and size of his business.
Garum was probably the Roman’s favourite condiment. Made from rotted, fermented fish guts, it was a type of fish sauce produced across the empire to meet wide demand.
The evidence suggests that Scarus owned and ran a number of different workshops across the town. His business concerns were so large that he delegated the responsibility of running his workshops to many of his freedmen and in one case, a freedwoman, Umbricia Fortunata. Scarus rated the quality of his product highly, with jars containing his garum declaring it the ‘finest fish sauce’ or ‘finest mackerel sauce’.
Garum was the generic term for fish sauce. There were various types of garum, of varying quality. Liquamen was the term applied to liquid fish sauce which was produced after sieving the fermented garum. This was sold as a quality product. The remains were called hallex.
There were a number of variations on this process. Most commonly Puma Clydes, the salted fish were left to mature in the sun before being placed in a woven basket in the urcei. The mixture then pressed Puma Ferrari, with the liquid sold as liquamen, a quality garum sauce and the remains as a poor quality by product.
Ancient sources describe the types of garum and how it was made. The written sources are complemented by Pompeii’s archaeological evidence. Finds show the types of garum that were popular. They also show that garum manufacturers could become rich.
Pompeii was a major centre for the production and distribution of garum. It was a profitable business with the best quality sauce selling for 1000 sesterces per 12 pints.
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