What is the fermented fish sauce known as in Latin?

The term for fermented fish sauce in Latin is "garum." This sauce was a staple in ancient Roman cuisine, used extensively to enhance the flavor of various dishes. Garum was made by fermenting fish, often with salt, and the resulting product was a highly prized seasoning, similar to modern soy sauce or Worcestershire sauce. Its widespread use and economic importance also contributed to the establishment of numerous garum production centers throughout the Roman Empire, reflecting its culinary significance.

While "liquamen" refers to another type of liquid condiment in ancient Rome, it is often considered synonymous with garum, although it could encompass a slightly broader category of savory sauces. "Amurca," on the other hand, refers to the bitter liquid that remains after the process of pressing olives to make oil, making it unrelated to fish sauce. "Vinum," meaning wine, is also distinct and pertains to the alcoholic beverage, which has its own place in Roman dining but does not relate to fermented fish sauces. Therefore, "garum" is the precise term associated with the fermented fish sauce, making it the correct answer.