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"The famed Copenhagen eatery, renowned as much for its culinary innovation as for its lively insect ingredients, has taken food condiments to new heights with its first microbe-made ‘garum’. Ancient Romans were said to go wild for this salty fish sauce and doused every possible meal with it, a bit like ketchup aficionados. Romans made garum by fermenting fish viscera in large, open vessels under the Mediterranean sun for up to three months. Many chefs have attempted to resurrect this so-called dodo of gastronomic history, with limited success — until now. Noma’s version, however, has no fish at all."
