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
- 1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish
- 3 sextarii (7 cups/1.638 L) wine
Procedure
- Add anchovies and wine to a pot.
- Boil the mixture until thick.
- Strain the fluid through a sieve, and bottle for future use.
Notes, tips, and variations
- Unit conversions to modern measures based on Wikipedia’s page on Roman measures.
- Boiled version from Apicius, fermented from Geoponika.
Warnings
- Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors.