According to the dictionary of gastronomy of Carlos Delgado garum is a: the Roman antique sauce condiment, produced mainly in Spain with the hipogastros of tuna, the brunette, and currently missing in Europe the garum caballa.1Aunque, fermented fish juice is still manufactured and is a success in Asia. His presence as a condiment is constant in most of the dishes. Not consumed directly as a dish in itself. It is can resemble him regarding their use vinegar or mustard, for example.The product is in all countries is similar: a coloured liquid orange-red, similar to the color of the wine vinegar, without any sediment.It is a product rich in proteins, vitamin B12, amino acids, calcium, phosphorus, iodine and iron.According to the experts to find out if it is of good quality just add liquid to a grain of rice, if it floats is good, if it sinks do not.
