How to Roman Garum Production

What You Need to Know

The fermentation process involves the action of salt, water, and microorganisms on fish guts and other fish parts, producing lactic acid and other organic acids, and typically takes several months. The mixture is stirred regularly and aged in clay pots or amphorae, which helps to slow down the fermentation process and allows the flavors to mature.

Steps

1. 1.

   Garum-based sauces (Ancient Rome): Primary flavoring agent

2. 2.

   Fish sauce marinades (Southeast Asia): Umami enhancement

3. 3.

   Fermented fish paste (Korea): Base ingredient

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes