Description
Garum is a fermented fish sauce produced by brining whole fish in high salt and fermenting for months.
Technical
The process relies on endogenous proteases and halophilic microbes to hydrolyze fish proteins into free amino acids, especially L‑glutamate, which imparts umami. Proteolysis also releases peptides and nucleotides that add depth to the flavor profile.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and halophilic microbes
Sensory Profile
Aroma ()
fishysaltyumamiearthycomplexbrinyfunkyrichpungentmarine
Wine Analogy