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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
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Method

  1. Salt the fish and fish intestines in a barrel.
  2. Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.
  3. Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container.

Notes

  • Unit conversions to modern measures based on Wikipedia's page on Roman measures.
  • Boiled version from Apicius, fermented from Geoponika.

Warnings

  • Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors.

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