In the first century AD, liquamen was a sauce distinct from garum, as indicated throughout the Corpus Inscriptionum Latinarum IV. The same cookbook mentions garum being used as fish stock to flavor chopped mallow leaves fried in a skillet. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander, pepper, lovage, cumin, liquamen, oil, and wine, then thickened with flour. Garum appears in many recipes featured in the Roman cookbook Apicius. The best garum fetched extraordinarily high prices, and salt could be substituted for it in a simpler dish. The finished product-the nobile garum of Martial's epigram -was apparently mild and subtle in flavor. After the liquid was ladled off of the top of the mixture, the remains of the fish, called allec, was used by the poorest classes to flavour their staple porridge or farinata. Garum was produced in various grades consumed by all social classes. Ruins of a garum factory in Baelo Claudia in Spain A small basket of close texture is laid in the vessel filled with the small fish already mentioned, and the garum will flow into the basket and they take up what has been percolated through the basket, which is called liquamen and the remainder of the feculence is made into allec. What is called liquamen is thus made: the intestines of fish are thrown into a vessel, and are salted and small fish, especially atherinae, or small mullets, or maenae, or lycostomi, or any small fish, are all salted in the same manner and they are seasoned in the sun, and frequently turned and when they have been seasoned in the heat, the garum is thus taken from them.
FACTORY TOWN FISH MANUAL
The 10th century Byzantine manual Geōponika: Agricultural pursuits includes the following recipe for liquamen: A concentrated garum evaporated down to a thick paste with salt crystals was called muria it would have been used to salt and flavor foods.
Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to bagoong, this paste was a byproduct of fish sauce production).
Garos may have been a type of fish, or a fish sauce similar to garum. Pliny the Elder and Isidore of Seville derive the Latin word garum from the Greek γάρος ( gáros), a food named by Aristophanes, Sophocles, and Aeschylus. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks. Liquamen is a similar preparation, and at times they were synonymous. Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium.
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