Description
Traditional Roman garum is a fermented fish sauce produced by brining fish with salt and aging for months.
Technical
During fermentation halophilic bacteria and yeasts hydrolyze fish proteins (proteolysis) and lipids (lipolysis), releasing free amino acids such as glutamic acid and free fatty acids that generate the characteristic umami and briny notes. The process is pH‑driven, with salt concentration, temperature, and oxygen exposure governing microbial succession and the balance between acidic (vinegar‑like) and savory flavor compounds.
Science
Primary Reaction
Proteolysis and lipolysis by halophilic microorganisms
Sensory Profile
Aroma ()
saltyumamibrinyfermentedherbaceousfishyearthyvinegarysulfurouscomplex