Description
Roman garum is a high‑salt fermented fish sauce produced by fermenting fish entrails and small fish in brine at ambient temperatures.
Technical
The process relies on halophilic bacteria that proteolyze fish proteins into free amino acids, especially glutamate, which imparts the characteristic umami flavor. Concurrently, volatile esters and aldehydes develop, contributing to the sauce’s complex aroma. Salt concentration (20‑30 % w/v) and temperature (≈20‑30 °C) tightly control microbial activity, preventing spoilage while allowing desirable flavor formation.
Science
Primary Reaction
Proteolysis of fish proteins by halophilic bacteria
Sensory Profile
Aroma ()
fishyumamisaltyearthycomplexbrinyfunkysavorymarinepungent