Ancient Roman Garum Sauce
A fermented fish sauce used in ancient Roman cuisine, rich in umami flavor.
10 mins
Prep Time
30 days
Cook Time
50
Servings
Ingredients
- 2 lbs small fish (anchovies, sardines, or mackerel)
- 1/2 lb sea salt
- 1/2 lb fresh herbs (thyme, oregano, or fennel)
- 1/2 gallon water
Nutrition Facts
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Instructions
Clean the fish thoroughly, removing guts and scales, but keep the bones and heads for added flavor.
Layer the fish and salt in a large earthenware pot, alternating between fish and salt until all ingredients are used.
Add the fresh herbs on top of the layered fish and salt.
Pour water over the mixture until the fish are fully submerged.
Cover the pot with a cloth and let it ferment in a warm place (around 70-80°F) for 30 days, stirring occasionally.
After fermentation, strain the liquid through a fine mesh sieve or cheesecloth into a clean container. Discard the solids.
Store the garum sauce in a sealed container in a cool, dark place. It will keep for several months.
Chef's Tips
- Use small, oily fish for the best flavor.
- Ensure the fish are fully submerged to prevent spoilage.
- Stir the mixture every few days to promote even fermentation.
- For a clearer sauce, strain multiple times through fine cloth.
- Use garum sparingly as it is very potent and salty.
