Description
Greek garum is a fermented fish sauce produced by halophilic bacteria that hydrolyze fish proteins into umami‑rich compounds.
Technical
During fermentation, halophilic bacteria secrete proteases that cleave fish proteins into free amino acids, peptides, and volatile amines such as trimethylamine. The dominant free amino acid is glutamic acid, which imparts the characteristic umami flavor, while small peptides contribute to aroma and taste. The process also generates a complex matrix of nitrogenous compounds that enhance depth and savory quality.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by halophilic bacteria
Sensory Profile
Aroma ()
fishyumamisaltyroastedearthybrinyfermentedcomplexpungentmarine