Cookbook:Garum (Boiled)

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

 * 1) Add anchovies and wine to a pot.
 * 2) Boil the mixture until thick.
 * 3) 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.