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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Garum is produced by anaerobic fermentation of fish and salt, yielding a salty, umami liquid rich in glutamate.
Origin: Ancient Romans and Greeks (Ancient times) — Mediterranean coast
See full technique reference →During fermentation, fish-derived proteases and halotolerant microbes hydrolyze proteins into free amino acids, peptides, and volatile sulfur compounds. The resulting broth contains high levels of glutamic acid, which imparts umami, along with other amino acids and amines that contribute to its complex flavor profile.
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Proteolytic hydrolysis of fish proteins by fish enzymes and microbial proteases
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