Cookbook:Garum (Fermented)
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| Garum (Fermented) | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
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.