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  • Authentic Roman Garum Fish Sauce

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    gadmale
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    This document provides a recipe for making authentic Roman garum fish sauce. The ingredients are small whole raw fish such as sardines or pilchards, sea salt equal to 20% of the drained fish weight, and optional dry oregano. The fish and salt are mixed and fermented in an incubator or fermenter for at least 7 days, stirring daily, until only the fish bones remain. The liquid is then strained multiple times to remove bits and clarify it, and stored in a sterilized bottle in the fridge, where it will last for years due to the high salt content.

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    This document provides a recipe for making authentic Roman garum fish sauce. The ingredients are small whole raw fish such as sardines or pilchards, sea salt equal to 20% of the drained fish weight, and optional dry oregano. The fish and salt are mixed and fermented in an incubator or fermenter for at least 7 days, stirring daily, until only the fish bones remain. The liquid is then strained multiple times to remove bits and clarify it, and stored in a sterilized bottle in the fridge, where it will last for years due to the high salt content.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    12 views2 pages

    Authentic Roman Garum Fish Sauce

    Uploaded by

    gadmale
    This document provides a recipe for making authentic Roman garum fish sauce. The ingredients are small whole raw fish such as sardines or pilchards, sea salt equal to 20% of the drained fish weight, and optional dry oregano. The fish and salt are mixed and fermented in an incubator or fermenter for at least 7 days, stirring daily, until only the fish bones remain. The liquid is then strained multiple times to remove bits and clarify it, and stored in a sterilized bottle in the fridge, where it will last for years due to the high salt content.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Authentic Roman Garum Fish Sauce

    ngredients

    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. pickling or sea salt to 20% of drained fish weight, do not scrimp here. 1 Tbs, dry leaf oregano, optional. An incubator/fermenter. How to make it

    1. Thoroughly rinse and then drain the fish

    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 wont 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 its 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.

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