The Roman cuisine, regarded as the foundation of modern Southern European cuisines, is a synthesis of ancient Mediterranean civilizations. While drawing upon earlier culinary traditions, it has developed a distinct character shaped by its mental framework, which reflects spatial and administrative organization. The Romans, who established dominance over a significant part of the Old World surrounding the Mediterranean, had to optimally organize their geographical size, urban structure, and the food chain from supply to consumption. For this reason, they developed some unique culinary characteristics. In Roman cuisine, certain foods and beverages, considered hallmarks of its rich tables, stood out not only as necessities for sustenance but also as requirements of hedonistic palates and the pursuit of status. Fish, an important source of protein in Mediterranean cultures throughout history, was not only valued for its meat in the Hellenic cuisine, but also served as the source of a type of sauce produced by salting and fermenting its internal organs. This fermented product, mixed with various aromatic herbs and sweeteners, became a sought-after flavor in Roman cuisine and was more commonly found on the tables of the wealthy. The most sought-after of the fish sauces found under various names in Hellenic and Roman culinary cultures is the sauce known as garos, garon, garum, or liquamen. The fish sauce, mostly called garos or garon in the Hellenic world and garum or liquamen in the Roman world, has been diversified with alternative sweeteners. This sauce was a sought-after delicacy, especially on the tables of the upper socio-economic classes. The high demand for this sauce led to the development of many garum production centers in the ancient Mediterranean Basin. This sauce, which could be consumed on its own or added to many dishes, later lost its importance. Garum, which lost its importance over the centuries, was produced in limited quantities. In recent years, it has attracted the attention of culinary culture researchers and gastronomy experts, bringing it back into the spotlight and leading to its commercial production. This study, which focuses on the fish sauce known as garum in contemporary Western languages, was prepared to introduce this beloved flavor of the ancient Mediterranean world, summarize ancient knowledge, and draw attention to its current use.