C.

Garum is a fish sauce that was used by the ancient Romans to intensify the flavors of just about any dish it was put into. (And the Romans put it in everything!) Garum was made from mashed up and fermented anchovies, which are exceedingly high in umami (the “5^th taste” often defined as savory deliciousness). Today, anchovies are experiencing a renewed appreciation by Western chefs who use them in lots of dishes (without telling you). In Asian cuisines, fish sauces like garum have never gone out of fashion and are commonly used.