this post was submitted on 10 Jan 2026
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The protein in it probably doesn't matter nutritionally. Modern fish sauce is like 25% salt and <10% protein, you use only a couple of drops or small splashes per meal. You generally want to filter most solids out to keep it easy to pour/splash/drop.
It's a bit hard to tell if roman fish sauce was the same, but judging by Tasting History's attempt at making historically accurate garum it was probably quite similar to modern east/south-east-asian fish sauces.