FishBase Glossary

Language:

System Glossary

Glossary Search for Garum (Search Options)

Garum: (English) Sauce produced in the Mediterranean regions by mixing whole ungutted fish with concentrated brine and exposing the mixture in jars for long periods to the sun so that fermentation occurs. Various herbs and spices may be added. In the ancient world mackerel and mullet were favoured species and some reports indicate fish blood was added to the mix. Reputedly and famously very smelly. (See also: Fermented fish sauce, Fermented fish paste, Brine)

European Environment Agency	Glossary of the European Environmental Agency
Wikipedia	The Free Encyclopedia
Encyclopedia Britannica	Highly authoritative source
EPA Terms	Glossary of the U.S. Environmental Protection Agency
Google Search	The largest Internet Search Engine
Google Image	Search for Images related to the term
eENVplus Thesaurus	Thesaurus gathering glossaries for biodiversity, environment and biogeography
A-Z Biodiversity Terms	Glossary providing definitions of terms, areas and acronyms related to biodiversity, commonly used, internationally recognized where possible, well referenced, and derived from legitimate sources

Glossary Index: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z