Cookbook:Garum (Fermented)

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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.

• Intestines of fish
• Whole small fish
• Salt

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

• 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.