Cookbook: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.

Ingredients

 * Intestines of fish
 * Whole small fish
 * Salt

Procedure

 * 1) Salt the fish and fish intestines in a barrel.
 * 2) Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.
 * 3) Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container.

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.