Description
Roman garum fermentation is a halophilic, proteolytic process that turns salted fish into a savory, umami-rich sauce.
Technical
The process relies on endogenous fish proteases and halophilic microbial proteases to hydrolyze proteins into peptides and free amino acids, notably glutamic acid. Secondary reactions generate volatile sulfur compounds and other flavor precursors, creating a complex aroma and taste profile characteristic of ancient Roman cuisine.
Science
Primary Reaction
Proteolysis by fish and microbial proteases
Sensory Profile
Aroma ()
fishybrinyumamisulfurousfermentedearthymarinepungentcomplexaged