Bétique
Garum was ubiquitous in Classical Roman cooking. Mixed with wine it was known as "oenogarum", or with vinegar, "oxygarum", or mixed with honey, "meligarum". "Garum" was one of the trade specialties in Hispania Baetica. "Garum" was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce" and is said to be similar to modern "Colatura di Alici", a fish sauce used in Neapolitan cuisine.