Garum (Fermented)
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
- Intestines of fish
- Whole small fish
- Salt
Steps
- 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.
More recipes with white fish
Adapted from “Garum (Fermented)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.