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+---- Thread: Garum (/showthread.php?tid=4808)
Garum - lvcivs - 02-19-2006
I admit I haven't looked through the index of articles here very well yet, but I've been unable to produce with a few web searches a basic recipe for garum.
While thoroughly vile sounding on paper, I'm wanting to try producing some to show at events like Roman Days, etc. Also, I'm always up for trying some new food items. A sauce based on fermented fix bits....does anyone have any clues that might help?
Re: Garum - Carlton Bach - 02-19-2006
Quote:While thoroughly vile sounding on paper, I'm wanting to try producing some to show at events like Roman Days, etc. Also, I'm always up for trying some new food items. A sauce based on fermented fix bits....does anyone have any clues that might help?
At a very basic level, it is as salt extraction process combined with (IIRC) lactic acid fermentation. Very similar to making sauerkraut, only you need much more salt because animal proteins are much more liable to go off in dangerous ways.
I know that one recipe for making garum exists in the Byzantine 'Geoponica', but I have not yet had the chance to actually locate the original text, so I can't help you there. in all the books I found, it is described as 'layering fish, salt and herbs'.
Here is a description of how Vietnamese fish sauce is made today
http://www.thaifoodandtravel.com/featur ... auce1.html
And here's what Sally Grainger has to say on the issue:
http://www.geocities.com/Athens/Ithaca/ ... garum.html
Hope this helps some.
Re: Garum - Robert Vermaat - 02-19-2006
Best read this excellent discussion of Garum here on RAT.
Re: Garum - lvcivs - 02-19-2006
Thank you both, I think those have got me covered. (told you I hadn't looked very much through the RAT archives when I posted this. :-P P )