Description
Fermented fish sauce from ancient Rome, made with small fish like anchovies or sardines.
Technical
The preparation of garum sauce involves salting and fermenting small fish, resulting in a strong umami flavor through a process of proteolysis and lipolysis. The fermentation process typically takes 2-3 months, during which the mixture is stirred regularly to ensure even decomposition of the fish proteins and fats.
Science
Primary Reaction
Proteolysis and lipolysis
Sensory Profile
Aroma ()
UmamiFishySaltyBrineyPungentMarine
Origin & History
Civilization
Ancient Romans
Era