Straight from the fermented food aisle, here’s a way to spice up your fish carpaccios and salmon poke bowls with a condiment that more and more chefs are making their own: garum. Here’s the lowdown on this fishy concoction enjoyed all the way back in the times of Ancient Greece and Rome. You take the flesh, but also the bones or guts of sea bream, sea bass, mackerel, sardines etc. Put the lot into a big container and fill it with salt. Then, wait for fermentation to take place. You can already imagine the smell that must emanate from this concoction… it’s enough to make you wince. Yet this m…