Maine Garum, a sauce company run by Liam Fisher, brings a Roman classic into today’s world with a Maine-style twist. From its base in Waldoboro, Maine Garum uses fish leftovers—such as salmon blood and eel guts—that would otherwise end up in the compost pile to make a flavorful, umami-rich fish sauce. You can think of it as the ancient Roman Empire meeting the rough coastline of Maine.
For centuries, garum had a crucial role in Roman cooking, and it was known to enhance even the simplest dishes. Fisher has brought new life to this old recipe by focusing on sustainability. Maine Garum uses leftovers from Maine’s fishing industry, turning what many might throw away into something valuable. This shows that some delicious flavors can come from pretty unexpected sources.
This product is more than just a sauce—it represents a new way of thinking. Fisher is changing how we view food waste, asking us instead to see “trash” as something precious. Adding a bit of Maine Garum to cooked veggies or putting some in a stew makes the taste stronger right away, giving a salty richness that stays with you.
But Maine Garum has an influence on more than just flavor; it has an impact. Fisher’s method pays tribute to the fishermen who keep Maine’s economy going and also serves as a reminder to eat responsibly and cut down on waste.
Check out Maine Garum on Instagram @mainegarumco to see more of their process—or even better, grab a bottle and let your taste buds go on a journey through history. Maine Garum shows us that the greatest ideas can sometimes come from taking a fresh look at what we already have.
