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Roman fish sauce garum or liquamen Recipe

Ingredients

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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