Recipe

Roman Fish Sauce Garum Or Liquamen Recipe

	Jencathen / All my dishes 1 year, 6 months ago This is a fast and easy way to make garum. Prep:10m Cook:15m Servings:4	Jencathen
	garum liquamen fish sauce

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Ingredients

500 gram small fish (smelt, sprat, anchovy, sardine), whole

375 gram seasalt

1 tablespoon oregano with a top

water

Directions

Rinse the fish under running water, leave them intact (do not remove gills, innards or whatever).

Put fish, salt and oregano in a cooking pan, add enough water to cover the fish with one or two inches of liquid on top.

Bring to the boil, let boil for fifteen minutes. The fish are cooked to a pulp. Crush the fish even more with a wooden spoon, continue boiling until the liquid starts to thicken.

Now start straining. First use a coarse strainer or colander to remove all the larger bits and pieces. Then strain the liquid several times through a kitchen cloth until the liquid is clear. Depending on the fish you use, and how long everything has boiled, you'll end up with a pale yellow to deep amber coloured liquid.

Let it cool completely, and keep it in a glass jar in the refrigerator. It may be that salt crystals are collecting at the bottom of the jar.

Because of the high content of salt, this sauce will keep for years. You'll need but a tea- or tablespoon full at the time. Take care that you use a completely clean spoon for taking garum out of the jar.

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