Description
Ancient Roman technique of fermenting small fish in salt and water to produce a fish sauce.
Technical
Garum making involves the fermentation of small fish in a mixture of salt and water, resulting in the production of a fish sauce with a complex flavor profile. The fermentation process can take 2-12 months, with optimal flavor developed after 6-8 months. The pH level of the mixture is crucial for fermentation, with an optimal pH range of 4.5 to 5.5.
Science
Primary Reaction
Proteolysis and lipolysis
Sensory Profile
Aroma ()
UmamiFishySaltyBrineyFermentedRichPungent
Wine Analogy
Like a fino sherry with its briny, umami intensity
Coffee Analogy
Comparable to the fermented fruit notes of natural process Ethiopian coffees