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.
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Ingredients 3 ingredients
- Intestines of fish
- Whole small fish
- Salt
Method
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- 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.
Plating
Cookware for this recipe
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Colander