Ingredients:
- garum fish sauce
- i won'tsp recommend you try the ancient version . instead, try the easier modern recipe.
- ancient garum recipe
- use fatty fish , for example, sardines , and a well-sealed ( pitched) container with a 26-35 quart capacity. add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. repeat these layers until the container is filled. let it rest for seven days in the sun. then mix the sauce daily for 20 days. after that, it becomes a liquid.
- gargilius martialis, de medicina et de virtute herbarum, reprinted from a taste of ancient rome
Directions:
- Modern Garum Recipe
- -
- Cook a quart of grape juice, reducing it to one-tenth its original volume. Dilute two tablespoons of anchovy paste in the concentrated juice and mix in a pinch of oregano.
- - reprinted from A Taste of Ancient Rome
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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