Roman fish sauce garum or liquamen
From jencathen 17 years ago
- 15 minutes to make
- Serves 4
This is a fast and easy way to make garum.
Ingredients
- 500 gram small fish (smelt, sprat, anchovy, sardine), whole shopping list
- 375 gram seasalt shopping list
- 1 tablespoon oregano with a top shopping list
- water shopping list
How to make it
- 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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