📝 About This Recipe
Step back into the bustling markets of Pompeii with this liquid gold, the umami-rich foundation of the entire Roman culinary world. This traditional fermentation process transforms humble small fish and salt into a clear, amber elixir that delivers an incredible depth of flavor far beyond mere saltiness. It is a funky, savory, and sophisticated condiment that bridges the gap between the ancient Mediterranean and modern gourmet kitchens.
🥗 Ingredients
The Fish Base
- 2 pounds Small oily fish (Anchovies or Sardines) (whole, including guts for essential enzymes)
- 1 pound Mackerel or Mullet (chopped into 2-inch chunks)
The Curing Agent
- 1.5 pounds Coarse Sea Salt (non-iodized is essential for proper fermentation)
Aromatic Herbs (The 'Liquamen' Style)
- 1/4 cup Dried Oregano (high quality, Mediterranean variety)
- 2 tablespoons Dried Lovage or Celery Seed (provides a deep, savory herbal note)
- 1 tablespoon Dried Mint (adds a subtle brightness)
- 2 tablespoons Dried Thyme (earthy undertone)
- 1 tablespoon Fennel Seeds (lightly crushed)
- 4-5 pieces Bay Leaves (dried and slightly torn)
Optional Finishing Liquids
- 1/2 cup Dry White Wine (to adjust consistency at the end)
- 1 tablespoon Honey (to balance the sharp saltiness if desired)
👨🍳 Instructions
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1
Thoroughly clean and sterilize a large 1-gallon glass jar or a ceramic crock. Ensure all utensils are pristine to prevent bad bacteria from entering the ferment.
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2
Prepare the fish. If using larger fish like mackerel, chop them into small pieces, but keep the guts and heads; the enzymes in the viscera are what actually 'cook' and break down the proteins.
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3
Create the first layer: Sprinkle a thick layer of sea salt (about 1/2 inch) at the bottom of your container.
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4
Add a layer of the whole small fish and chopped fish pieces over the salt, approximately 1 inch thick.
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5
Sprinkle a generous layer of the mixed dried herbs (oregano, lovage, mint, thyme, fennel, and bay) over the fish.
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6
Repeat the layering process (Salt - Fish - Herbs) until the container is 3/4 full, ending with a very heavy layer of salt on top to seal the mixture.
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7
Place a weighted lid or a plate with a heavy stone on top of the mixture to compress the fish. This encourages the release of juices.
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8
Cover the top of the jar with a breathable cloth (like cheesecloth) secured with a rubber band to keep out insects while allowing gases to escape.
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9
Place the jar in a warm, sunny spot (traditionally) or a consistent warm area of your home (75-85°F) for the first 48 hours to kickstart enzymatic activity.
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10
After 48 hours, remove the weight and stir the mixture thoroughly with a wooden spoon. Re-apply the weight and cloth.
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11
Stir the mixture once every day for the first week, then once a week for the next 3 to 4 months. The fish will gradually liquefy into a dark slurry.
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12
Once the solids have mostly dissolved and the scent has mellowed from 'fishy' to 'savory/cheesy,' it is time to harvest.
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13
Strain the mixture through a fine-mesh sieve lined with several layers of cheesecloth or a coffee filter. This may take several hours as the clear 'liquamen' drips through.
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14
Discard the solids (or use them as a salty fish paste for spreads). The resulting clear amber liquid is your Garum.
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15
Bottle the Garum in sterilized glass jars. It is shelf-stable due to the high salt content, but keeping it in the fridge will preserve the delicate herbal notes longer.
💡 Chef's Tips
Temperature is key: The Roman heat helped speed the process; if your house is cold, the fermentation may take up to 6 months. Never use fish that has been gutted; the protease enzymes in the intestines are required for the fish to liquefy correctly. If the mixture develops a foul, rotting smell rather than a strong salty/fermented smell, discard it and start over—this usually means not enough salt was used. Use only non-iodized salt, as iodine can inhibit the growth of beneficial microbes. For a 'Quick Garum,' you can keep the jar in a sous-vide water bath at 105°F for 3 weeks, though the flavor won't be as complex.
🍽️ Serving Suggestions
Oenogarum: Mix with honey and black pepper as a dipping sauce for roasted meats. Use as a direct substitute for salt in Roman recipes like 'Apicius' Spiced Chicken. Drizzle a few drops over roasted cabbage or charred broccoli to explode the umami profile. Mix with olive oil and vinegar for a classic 'Oxyporum' salad dressing. Add a teaspoon to a modern Bloody Mary for a historical, savory twist.