Explanation: Romans were inordinately fond of a kind of fermented fish sauce they called garum. Like wine, it had low-quality varieties, which, also like low-quality wine, were considered the essential part of even a slave’s rations; and high-quality varieties, which could cost a year’s wages for a common laborer for a single container! The Romans put their fermented fish sauce in everything - on their bread, in their porridge, on their salads, even in their wine! De gustibus non disputandem est - there’s no accounting for taste!
The protein in it probably doesn’t matter nutritionally. Modern fish sauce is like 25% salt and <10% protein, you use only a couple of drops or small splashes per meal. You generally want to filter most solids out to keep it easy to pour/splash/drop.
It’s a bit hard to tell if roman fish sauce was the same, but judging by Tasting History’s attempt at making historically accurate garum it was probably quite similar to modern east/south-east-asian fish sauces.
Explanation: Romans were inordinately fond of a kind of fermented fish sauce they called garum. Like wine, it had low-quality varieties, which, also like low-quality wine, were considered the essential part of even a slave’s rations; and high-quality varieties, which could cost a year’s wages for a common laborer for a single container! The Romans put their fermented fish sauce in everything - on their bread, in their porridge, on their salads, even in their wine! De gustibus non disputandem est - there’s no accounting for taste!
Philippines a common combination is fermented shrimp paste and mango.
It’s kinda a pineapple + ham on pizza effect. The super salty combines with sweet/sour surprisingly well.
Cheapish protein and salt I guess?
USians love our sugar that overwhelms the rest of the world, though, so can’t throw stones on taste weirdness lmao
Even as an American, US sweets are a bit much at times tbh XD
And it becomes so full of umami.
The protein in it probably doesn’t matter nutritionally. Modern fish sauce is like 25% salt and <10% protein, you use only a couple of drops or small splashes per meal. You generally want to filter most solids out to keep it easy to pour/splash/drop.
It’s a bit hard to tell if roman fish sauce was the same, but judging by Tasting History’s attempt at making historically accurate garum it was probably quite similar to modern east/south-east-asian fish sauces.