Garum (Fermented Roman Fish Sauce)
Garum is a fermented fish sauce that Roman cooks used as a condiment, a seasoning and a base for other sauces. This version follows the fermented method described in the Geoponika, and it needs only three things: small whole fish, their intestines and salt. Time and warmth do the work, as the salt draws out the fish liquid. It is a useful way to taste how salty, savory flavor was built before soy sauce or anchovy paste.
Instructions
Put the fish intestines and the whole small fish into a barrel and salt them.
Set the barrel in a warm, bright place. Turn or stir the contents regularly, and let it ferment for at least 48 hours.
Push a basket, a cloth-covered colander or something similar down into the barrel. The liquid will seep up into the inside of it, and that clear liquid is the garum, which you can then draw off.
Make it personal.
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