Description
Garum is a fermented fish sauce produced by layering fish entrails and small fish with sea salt, allowing enzymatic hydrolysis to occur over weeks to months at Mediterranean temperatures.
Technical
During fermentation, halophilic bacteria and endogenous fish enzymes cleave proteins into peptides and free amino acids, notably glutamate, which imparts umami. The high salt concentration (15–20 % w/w) creates an osmotic environment that inhibits spoilage microbes while enabling halophiles to thrive. The process is temperature‑dependent, with optimal hydrolysis occurring around 25–30 °C over 60–90 days.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins into peptides and free amino acids
Sensory Profile
Aroma ()
fishysaltyumamiearthycomplexbrinyfunkymarinefermentedpungent