Scientists gather to re-create ancient Roman fish sauce

A group that included archaeologists, nutritionists and one master chef met this year in Portugal at the site of ancient Roman ruins to mix together 882 pounds of sardines, 331 pounds of sea salt and 92 gallons of seawater to re-create a Roman fish sauce called garum. Researchers want to understand why the culinary treat fell out of favor, but it will be September before their concoction is fermented enough for a taste test.