Garum was a Roman condiment made from fermented fish. It is frequently evidenced as an important traded commodity and could be made from the fermentation of multiple species. It was believed that the sauce needed the heat from the Mediterranean to ferment safely however students from Plymouth University B.Sc. Archaeology have experimented and successfully debunked this. Creating Garum in Cornwall, England, during the winter months, it has been documented that the Roman fish sauce could have been created around the Empire at any time.
To display the experiment and it’s findings, the class has put together an exhibition that will show at Helston Museum from the 15th of March to the 29th before moving on to other exhibitions.