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Garum (Fermented)

@arecipe.bsky.social

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

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Garum_(Fermented)