Recipe

Ancient Roman Garum Fish Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 4 months ago Real Roman Recipes by Carla Raimer . . . for a day at the baths Roman baths were much more than public places to bathe. They also were social centers where friends, families, and business colleagues came to meet—and to eat. Snack food a... More Prep:5m Cook:40m Servings:5	Mystic_rive
	this was ecstacy for those who made it

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Ingredients

Garum Fish Sauce

I won't recommend you try the ancient version . Instead, try the easier modern recipe.

Ancient Garum Recipe

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Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.

- Gargilius Martialis, De medicina et de virtute herbarum, reprinted from A Taste of Ancient Rome

Directions

Modern Garum Recipe

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Cook a quart of grape juice, reducing it to one-tenth its original volume. Dilute two tablespoons of anchovy paste in the concentrated juice and mix in a pinch of oregano.

- reprinted from A Taste of Ancient Rome

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