Cookbook:Garum (Fermented)
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Garum (Fermented) | |
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Category | Sauce recipes |
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Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning.
Ingredients
[edit | edit source]- Intestines of fish
- Whole small fish
- Salt
Procedure
[edit | edit source]- Salt the fish and fish intestines in a barrel.
- Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.
- Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container.
Notes, tips, and variations
[edit | edit source]- Unit conversions to modern measures based on Wikipedia's page on Roman measures.
- Boiled version from Apicius, fermented from Geoponika.
Warnings
[edit | edit source]- Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors.