Garum Found in Troia | Sea Salt of Portugal

If you’re after a distinctive present from Lisbon for a culinary enthusiast, we’ve got just the ticket. Can the Can, an eatery in Terreiro do Paço, vends bottles of garum. This fermented fish condiment developed by the Greeks was greatly desired across the Roman Empire. Similar to fermented fish sauces from Asia, it enriches taste, introducing a savory umami flavor.

The peninsula of Troia in Setúbal accommodates extensive vestiges of piscinae, large tanks employed by the Romans for salting and fermenting fish. This area of Portugal’s Atlantic coastline is a prime location for garum manufacturing, supported by its abundant fish population and a climate conducive to fermentation.

Maria da Luz and Vitor Vicente, a duo of business owners, revitalized the creation of garum in Troia utilizing mackerel (preferred by the Greeks), swordfish, tuna, sea bream, octopus, mullets, and sardines (our top choice).

During the Roman Empire era, garum was viewed as a symbol of luxury. Pliny the Elder characterized it in his Natural History as a “liquoris exquisiti,” implying an exceptional liquid. Valued as highly as the scarcest perfumes, it was set aside for the banquets of the wealthy. Today, thanks to Can the Can, this nearly neglected delicacy is within reach and reasonably priced.

Can the Can is situated at Terreiro do Paço, 82/83 in Lisbon. Visit their website by clicking here.

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Asraful Shohag

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