Why did fish sauce fall out of use in Western cooking?

by a_account

Hi AskHistorian,

I've recently been reading some roman cookbooks, and almost every single ingredient uses Garum, a type of fish sauce blended with wine.

How or why did that fall out of favor?

OldWorldGlory

While you wait for answers, you might be interested in some previous threads on the decline of Garum in European cooking:

The End of Garum

What happened to garum? - 10 comments, over 1 year old.
The commenters link to and summarize a popular (though non-scholarly) article on the topic and also discuss its modern descendants.
Why and when did the Roman/Byzantine garum sauce disappear? - 25 comments, over 2 years old.
In this thread, users talk about the decline of the Byzantine fishing fleet as a possible cause for the decline of garum.

Other

Let's Talk about the Roman Economy - 18 comments, over 1 year old.
In this thread, /u/Tiako gives set of long posts answering hefty questions about the Roman economy with a large list of book sources at the end.

MadManuel

It may live on in the form of worcestshire sauce...