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International / basics / Sauces & condiments
Wikibooks
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.
Ingredients
ScaleNo serving count in the source — scale by factor
- fish intestines
- whole small fish, whole
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Salt the fish and fish intestines in a barrel.
Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.
Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container.
Region evidence: no stated origin (basic dish)
