Garum

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. Liquamen was a similar preparation, and at times the two were synonymous. Although it enjoyed its greatest popularity in the Roman world, the sauce was earlier used by the Greeks. The Latin word garum derives from the Greek garos or garon (γάρον), the name of the fish whose intestines were originally used in the condiment's production.