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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Fermented fish sauce from ancient Rome, made with small fish like anchovies or sardines.
Origin: Ancient Romans (Ancient Roman Empire) — Mediterranean
See full technique reference →The preparation of garum sauce involves salting and fermenting small fish, resulting in a strong umami flavor through a process of proteolysis and lipolysis. The fermentation process typically takes 2-3 months, during which the mixture is stirred regularly to ensure even decomposition of the fish proteins and fats.
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Primary Reaction
Proteolysis and lipolysis
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