魚醬

魚醬的發酵原理是透過小魚的腸臟內的細菌引起的細菌發酵過程製作。漁民把漁獲按其種類及部分而分類，讓生產商可以選擇所需的成分。

• 蝦醬
• 魚露
• 鮮味
• 肉酱、法式酱糜

• Atik, S. "Marcus Gavius Apicius ve Garum" III-IV. Ulusal Arkeolojik Arastirmalar Sempozyumu, Anadolu / Anatolia Ek Dizi No. 2 / Suppl. Series No. 2, 15–25, Ankara, 2008.
• Butterworth, Alex and Ray Laurence. Pompeii: The Living City. New York, St. Martin's Press, 2005.
• Downie D (2003) "A Roman Anchovy's Tale" （页面存档备份，存于互联网档案馆） Gastronomica - The Journal of Food and Culture, 3 (2).
• Grant, Mark: Roman Cookery (Serif, London, 2008). [1]
• McCann, A.M. (1994). "The Roman Port of Cosa",(273 BC), Scientific American, Ancient Cities, pp. 92–99, by Anna Marguerite McCann. Covers: modifying harbor, for the garum industry, amphora factory, hydraulic concrete, of "Pozzolana mortar" and the five piers, of the Cosa harbor, the lighthouse on pier 5, diagrams, and photographs. Height of Port city: 100 BC. For: Garum Industry at port of Cosa, Italy, 273 BC.'
• Smith AF (1998) "From Garum to Ketchup. A Spicy Tale of Two Fish Sauces" （页面存档备份，存于互联网档案馆） Pages 299–306 in: Harlan Walker (Ed.) Food from the Waters, Proceedings of the Oxford Symposium on Food and Cookery 1997. ISBN 9780907325895.

• James Grout: Garum, part of the Encyclopædia Romana （页面存档备份，存于互联网档案馆）