After the producers made all of these salsamenta, the scraps—the innards, the gills, and the tails—were used to make sauce. Roman writings mention four classes of sauce: garum, liquamen, allec, and muria. The exact meaning of these terms has been lost. Allec may have been the leftover sludge after the sauce was strained. Garum and liquamen ended up being generic terms for fermented fish sauce.
