Description
Garum is produced by anaerobic fermentation of fish and salt, yielding a salty, umami liquid rich in glutamate.
Technical
During fermentation, fish-derived proteases and halotolerant microbes hydrolyze proteins into free amino acids, peptides, and volatile sulfur compounds. The resulting broth contains high levels of glutamic acid, which imparts umami, along with other amino acids and amines that contribute to its complex flavor profile.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by fish enzymes and microbial proteases
Sensory Profile
Aroma ()
saltyumamisulfurousfishyearthy
Origin & History
Civilization
Ancient Romans and Greeks
Era
Ancient times