Garum and Nuoc Mam. Analysis of remnants from ancient garum from Pompeii has a pattern of free amino acids high in free glutamate followed by sweet-tasting glycine and alanine. These amino acid patterns are similar in modern Italian fish sauce (colatura di alici) and in some modern Asian fish sauces. Fish sauce doesn’t appear in Asia until the Early Middle Ages in Europe, almost 1,000 years after its documented use in the west. Its use in Southeast Asia remains strong to the present day.