Feb 25, 2021 · Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time.

Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish.

The process to make garum is very simple, but requires attention and care. The fish has to be extremely fresh, better if just caught, and salt must be enough, at least the 20-25% of the liquid obtained in the end.

Feb 12, 2021 · Garum, an umami-rich sauce made from fermented proteins, is like magic. Packed with glutamates that make dishes taste more savory, garum can transform a dish with just a dash. If you haven’t had garum, it’s probably because it’s so difficult to make.

Dec 15, 2024 · Today’s recipe for the ancient Greek garum sauce takes us back many centuries into the past to one of the most appreciated and widely used culinary preparations of the ancients.

Nov 17, 2018 · Garum was the Roman fish sauce made from salting fish and leaving it to putrify age in the sun. Technically the process is autolysis (using compounds in intestines to break down meat, kind of) and not as much fermentation, but there isn't room for that today.

Jul 20, 2020 · In the video below, he highlights garum: a fish sauce that was a beloved condiment in Ancient Rome. Traditionally, garum is made by layering oily fish, herbs, and salt in a barrel and...

Oct 4, 2019 · This recipe is versatile and can be adapted to produce scallop, prawn (shrimp) or cuttlefish garums. A note on my philosophy (and waste) I don’t understand how the 40-45 per cent (or, more to the point, the 55-60 per cent waste) that chefs are taught to expect a round fish to yield can be acceptable globally.

dissolve the salt in the water over a lowq heat. add the anchovies to the salted water with the oregano and wine. simmer gently for 20 minutes and the leave to cool. strain the garum through a fine sieve or muslin cloth and store in a jar ready for use. Got a question? Share it with the community! Want a Second Helping?

Jul 26, 2016 · Author Laura Kelly took nine months to make authentic garum, but that’s a little longer than most ancient sources recommend. To make a modified recipe, you can take less time, but you should use...