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Here's a fun fact about the Roman Empire: Ancient Romans used a condiment called garum in many of their dishes. Garum was a fermented fish sauce that served as a popular seasoning in Roman cuisine. It was made by fermenting fish, typically mackerel, with salt for several ermenting fish, typically mackerel, with salt for several weeks or months. The resulting liquid was then strainedweeks or months. The resulting liquid was then strained and used as a flavorful and salty condiment in various recipes.
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