World Flavors Cookbook

Garum (Fermented Fish Sauce)

Name: Garum (Fermented Fish Sauce)
Cuisine: Ancient World
Ingredients: small whole fish (anchovies, sprats, or mackerel), coarse sea salt (ratio 3:1 fish to salt), optional: aromatic herbs such as oregano, fennel, coriander

The fundamental condiment of Roman cuisine — small fish fermented in salt for months until a pungent, umami-rich liquid forms. The ketchup of ancient Rome.

Cuisine: Ancient World

Ingredients

small whole fish (anchovies, sprats, or mackerel), coarse sea salt (ratio 3:1 fish to salt), optional: aromatic herbs such as oregano, fennel, coriander

Instructions

Layer fish and salt in a large clay vessel or non-reactive container (ratio 3 parts fish to 1 part salt). Add herbs if desired. Cover loosely with cloth. Leave in a warm location 2-3 months, stirring weekly. Strain through cloth. The liquid is garum. Use a few drops at a time in place of salt — it is intensely flavored.