Author says he made “garum (or more accurately, liquamen)”, but provides no explanation of the distinction, nor did I see one in the comments here or on Twitter.
Apparently garum is made from the blood and viscera alone, whereas liquamen uses the whole fish.
Source - https://www.romanobritain.org/2-arl_food/zz-grainger-garum.p...
>Sally Grainger, an independent researcher and author of The Story of Garum, published last December, also praises Palacios’ effort. But she believes that what the Cádiz team actually produced was a form of liquamen, and because they combined techniques from different recipes, she doubts whether their claims of authenticity are completely justified.
Google translate:
https://translate.google.it/?hl=en&sl=it&tl=en&text=liquame&...