What You Need to Know
Garum making involves the fermentation of small fish in a mixture of salt and water, resulting in the production of a fish sauce with a complex flavor profile. The fermentation process can take 2-12 months, with optimal flavor developed after 6-8 months. The pH level of the mixture is crucial for fermentation, with an optimal pH range of 4.5 to 5.5.
Steps
- 1.
Garum sociorum (Ancient Rome): Premium grade fermented tuna blood and viscera
- 2.
Colatura di alici (Italy): Modern descendant using anchovies
- 3.
Jeotgal (Korea): Parallel tradition of fermented seafood sauces
The Science
Primary Reaction
Proteolysis and lipolysis