鱼酱

鱼酱（拉丁语：）是一种把渔获发酵而成的调味料[1]，在环地中海地区，如：古希腊、古罗马及拜占廷帝国的饮食里均有使用。相传在古代的腓尼基人就已经懂得制作鱼酱，并传播至古希腊，然后到环地中海地区。

  此条目介绍的是古希腊、罗马等的一种发酵食品。关于现代西式鱼子酱，请见「鱼子酱」。关于现代西式鱼肉酱，请见「法式酱糜」。
位于西班牙碧萝克劳蒂亚遗址的鱼酱工厂。

生产

鱼酱的发酵原理是通过小鱼的肠脏内的细菌引起的细菌发酵过程制作[2]。渔民把渔获按其种类及部分而分类，让生产商可以选择所需的成分[3]。

参见

参考数据
  1. Zahn, R. . Real-Encyclopaedia der klassischen Altertumswissenschaft 1st Series. 1912, (7): 841–849 （德语）.
  2. Robert I, Curtis. . The Classical Journal. 1983, 78 (3): 232–240 （英语）.
  3. Rober I., Curtis. . Cronache Pompeiane. 1979, XXXI (94): 5–23.

延伸阅读
  • 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） Gastronomica - The Journal of Food and Culture, 3 (2).
  • Grant, Mark: Roman Cookery (Serif, London, 2008).
  • 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） Pages 299–306 in: Harlan Walker (Ed.) Food from the Waters, Proceedings of the Oxford Symposium on Food and Cookery 1997. ISBN 9780907325895.

外部链接
维基共享资源上的相关多媒体资源：鱼酱
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