Traditional Roman Garum Recipe
Try garum wherever you want to add depth of flavor. Add a spoonful to lentils or beans, stir it into stews, or mix it with olive oil and vinegar for a dressing. A few drops can transform a simple dish into something memorable. That is exactly what the Romans discovered two millennia ago.
Ingredients
Traditional Recipe Ingredients:
- 1 kilogram small oily fish such as anchovy or sardine whole or trimmings
- 250 to 300 grams fine sea salt about 25 to 30 percent of the fish weight
Modern Substitute Ingredients:
- 240 ml quality fish sauce
- 60 ml white wine or vinegar
- 1 piece of dried seaweed
- A pinch of black pepper and coriander
Instructions
Traditional Recipe Instructions:
- Weigh the fish and combine with salt until every surface is coated.
- Pack tightly into a clean glass or food-safe plastic container.
- Cover loosely to keep pests out while allowing gas to escape.
- Place the container in a warm environment and let it sit for 6 to 10 weeks, stirring occasionally.
- When the liquid has separated and turned amber, strain the clear liquid through cloth. This is your garum. Bottle and refrigerate.
Modern Substitute Instructions:
- Combine all ingredients in a small saucepan.
- Simmer gently for 10 to 15 minutes.
- Cool, strain, and bottle.
Notes
- Salt is non-negotiable. Always measure salt by weight, not by eye, to ensure you reach at least 20 to 25 percent of the fish weight. This keeps the fermentation safe and prevents spoilage.
- Outdoor friendly. Traditional garum develops a strong aroma. If possible, keep your container outdoors or in a ventilated shed or garage. This keeps your kitchen free of the smell and mimics ancient conditions.
- Flavor intensifies with time. A six-week garum will taste sharp and salty, while a ten-week garum develops more rounded depth. The longer you let it ferment (within safe conditions), the richer the flavor will be.