Description
Fermented fish sauce produced by ancient Romans
Technical
Garum was produced through a fermentation process involving proteolysis, lipolysis, and Maillard reaction, breaking down fish intestines mixed with salt over several months.
Science
Primary Reaction
Proteolysis, Lipolysis, Maillard Reaction
Sensory Profile
Aroma ()
UmamiFishySavoryBrineyPungentComplex
Wine Analogy
Similar complexity to aged sherry
Coffee Analogy
Intensity comparable to Vietnamese fish sauce coffee
Perfume Analogy
Marine accords in oceanic fragrances