Authentic Roman Garum Fish Sauce
From elgourmand 15 years ago
- - to make
- Serves 1000
This is also not my own recipe; which is good as it’s over two thousand years old. Real garum is not made with boiled fish but with fish that has fermented in the heat of the Mediterranean sun. In most parts of the world there is a distinct lack of warm Mediterranean sun for most of the year so we have to fake it. Read more Before you go any further let me advise you that making authentic Roman Garum is not for everyone; anyone can make it but does everyone want to? I did it this way once because, to the best of my knowledge, you cannot buy sauce made this way and I wanted to see what the outcome would be. I used frozen Pilchard, which is usually a bait fish and I got it heads, guts and all. So, if I did this just right my sauce would not be a jot different than what a Roman Senator would have had over two millennia ago. If that idea doesn’t appeal to you, try the “Cheap, Fast and easy Garum” recipe I posted earlier. The taste is not really that different and it’s a lot less work. The fish must be fermented for at least 5 – 7 days (depending on volume and size of fish) and a month is better, much better. I made an incubator out of a medium size wooden box and a 25 watt light bulb but a food dryer (dehydrator) may work. The fish should be kept between 100 and 110 deg, F (38 to 43 Deg C) the entire time. I put the fish in a stainless steel tray and put that and the light bulb in the box. I drilled vent holes in the side and top of the box and covered or un-covered some of the top holes to control the temp; rocket science. This will stink for a while so think garage or other outbuilding. The fish did just what the old Roman said it should and the sauce was delicious. Now if I could just find some 2K year old wine that hasn’t turned to vinegar I could bake some unleavened bread and have a snack. Garum should be clear. If it turns turbid, throw it away. Pour it from the bottle do not dip into it with an un-sterile spoon. See less
Ingredients
- • 1 kg (about 2 lbs) small raw fish, thoroughly washed and drained but WHOLE; Pilchard, sardines, grunion, etc. You can make just one pound if that is what your incubator/fermenter will hold. shopping list
- • pickling or sea salt to 20% of drained fish weight, do not scrimp here. shopping list
- • 1 Tbs, dry leaf oregano, optional. shopping list
- • An incubator/fermenter. shopping list
How to make it
- 1. Thoroughly rinse and then drain the fish. See Photo
- 2. Weigh the fish and then measure out 20% of that weight in pickling or sea salt, if you error make it on the plus side, a little extra salt won’t hurt.
- 3. Mix the salt, fish and oregano, if using, completely as in really good; let stand, covered 30 minutes. See Photo
- 4. Mix the fish /salt mixture again, get some salt everywhere.
- 5. Put the mixture in the incubator/fermenter, Make sure it’s turned and have a beer or glass of wine.
- 6. Stir the fish/salt mix once each day for at least 7 days and longer if you can handle it; I did a month.
- 7. The fish will completely dissolve and only the bones will be left.
- 8. Now start straining. First use a coarse strainer or colander to remove all the larger bits and pieces, then strain the liquid several times through a kitchen cloth until the liquid is clear. Place in a sterilized, covered bottle in the fridge.
- Because of the salt content it will last for years in the fridge. Again, Garum should be a clear amber color. If it turns turbid (cloudy), throw it away.
- Change to a clean toga, call Baucus and enjoy.
People Who Like This Dish 6
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The Rating
Reviewed by 3 people-
I use fish sauce a great deal in my oriental cooking, but never have tried this. Sounds fascinating; how industrious you are, my friend. A 5 from me.
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