What You Need to Know
Garum is produced by layering crushed anchovies with 15‑25 % sea salt and allowing spontaneous proteolytic fermentation at ambient temperatures (20‑30 °C) for 6‑12 months. The endogenous fish enzymes and halotolerant bacteria hydrolyze proteins into free amino acids (notably glutamate) and peptides, while lactic acid bacteria produce organic acids that lower the pH to 4.5‑5.5, preserving the sauce. High salt and low pH also inhibit pathogenic microbes, while 5′‑nucleotides (IMP, GMP) act as natural flavor enhancers.
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and bacteria