Cookbook:Garum (Boiled)

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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.

• 1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish
• 3 sextarii (7 cups/1.638 L) wine

1. Add anchovies and wine to a pot.
2. Boil the mixture until thick.
3. Strain the fluid through a sieve, and bottle for future use.

• Unit conversions to modern measures based on Wikipedia's page on Roman measures.
• Boiled version from Apicius, fermented from Geoponika.

• Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors.