What You Need to Know
During fermentation halophilic bacteria and yeasts hydrolyze fish proteins (proteolysis) and lipids (lipolysis), releasing free amino acids such as glutamic acid and free fatty acids that generate the characteristic umami and briny notes. The process is pH‑driven, with salt concentration, temperature, and oxygen exposure governing microbial succession and the balance between acidic (vinegar‑like) and savory flavor compounds.
Steps
- 1.
Garum Sociorum (Hispania (modern Spain)): Premium grade aged garum using mackerel blood
- 2.
Muria (Pompeii): Lower-grade byproduct used as cooking liquid
- 3.
Haimation (Greece): Blood-only variant for medicinal applications
The Science
Primary Reaction
Proteolysis and lipolysis by halophilic microorganisms