Cheep Fast And Easy Garum (fish Sauce)
From elgourmand2 8 years ago
- 2 hrs to make
- Serves Lots
This is not my own recipe. Kinda hard to claim a recipe that may well be a thousand years old. This is also not the traditional ancient Roman (not Italian but Roman) Garum; I’ll post that later. I found fish sauce here and there and changed it a bit, mostly, by leaving out most of the spices Asian fish sauce (which I can buy here) has way too many spices in it for some dishes. Read more I like a basic fish sauce and I add the necessary spices when preparing the actual dish. This WILL stink like fish while you’re making it but the resulting sauce is mild and very tasty when used in recipes, and will keep a long time in the pantry and indefinitely in the refrigerator. It is easy to make in modern kitchens. Do not be put off by the revolting mess in the cooking pot; the end result will be a clear, amber-colored liquid with an intriguing (but not overly fishy) smell and taste. See less
Ingredients
- • 500 gram (1 pound) small, raw fish (smelt, sprat, anchovy, sardine), whole; as in everything. You may have trouble getting fish with the guts in but do if you can. Frozen is fine. shopping list
- • 375 gram (1 1/2 cup) canning or sea salt, table salt will make your sauce cloudy. shopping list
- • 1 tsp. oregano. shopping list
- • 1 tsp. basil. shopping list
- • 1 Tbs. red wine vinegar. shopping list
- • FG pepper to taste. shopping list
- • Water to cover plus 2”. shopping list
How to make it
- • Rinse the fish under running water, leave them intact (do not remove heads, innards or whatever). See Photo
- • Put fish, salt and oregano, basil and vinegar in a cooking pot, add enough water to cover the fish with one or two inches of liquid on top.
- • Bring to the boil, let boil for at least thirty minutes until the fish are cooked to a pulp.
- • Crush the fish even more with a wooden spoon; continue boiling until the liquid starts to thicken. See Photo
- • Now start straining. First use a coarse strainer or colander to remove all the larger bits and pieces, your cats will love these. Then strain the liquid several times through a kitchen cloth until the liquid is clear See Photo. Depending on the fish you use, and how long everything has boiled, you'll end up with a pale yellow to deep amber colored liquid.
- • Let it cool completely, and keep it in a glass jar or bottle in the refrigerator. It may be that salt crystals will collect at the bottom of the jar; not to worry.
- • Because of the high content of salt, this sauce will keep for years in the fridge. I don’t refrigerate it and it lasts at least six months in the pantry. You'll need but a tsp. or Tbs. full at the time. Take care that you use a completely clean spoon for taking Garum out of the jar.
People Who Like This Dish 2
- clbacon Birmingham, AL
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