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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

Garum (Fermented)

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.

Suits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Intestines of fish
  • Whole small fish
  • Salt

Method

  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.