Very salty and used in the kitchens of the Roman patricians, sauce made with wine, vinegar, pepper, oil and juice from fish such as anchovies, sardines, mackerel, tuna red..., put salt and under pressure, as currently the anchovies are made. In Cadiz, Malaga, Balearic and Gijón, there are deposits of the Hispanic factory of garum, highly valued in ancient Rome. In Pompeii, Italian city buried by Vesuvius 79 ad, a ceramic vessel has been found with garum, which has been analyzed.