A culinary star in ancient Rome, this fermented fish sauce transforms everything it touches
Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times. Over the course of more than a dozen centuries, it has managed to sustain its influence in the culinary world, even if its preparation method may have changed: Unlike the Romans, today’s garum makers don’t typically use huge quantities of fish and salt and seawater to prepare it, much less stone tanks. While the designation “garum” has been used (often incorrectly) to define fish sauces obtained from fermentation without salt, true garum is as relevant as ever, beloved by chefs throughout the world for its robust, umami-rich flavors: With just a few drops of it, you get a whole new dish.
So what is garum, exactly?
Pliny the Elder was one of the first … Read more