鱼酱是一种把渔获发酵而成的调味料，在环地中海地区，如：古希腊、古罗马及拜占廷帝国的饮食里均有使用。相传在古代的腓尼基人就已经懂得制作鱼酱，并传播至古希腊，然后到环地中海地区。

鱼酱的发酵原理是透过小鱼的肠脏内的细菌引起的细菌发酵过程制作。渔民把渔获按其种类及部分而分类，让生产商可以选择所需的成分。

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. Liquamen was a similar preparation, and at times the two were synonymous. Although it enjoyed its greatest popularity in the Roman world, the sauce was earlier used by the Greeks.