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It took 4 months of fermentation, but I made my own garum (or more accurately, liquamen).
I can now confirm it was under the supervision of Sally Grainger, world's leading authority on the subject, author of The Story of Garum.
Here's how I did it...
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I can now confirm it was under the supervision of Sally Grainger, world's leading authority on the subject, author of The Story of Garum.
Here's how I did it...
šš§µ
I started with small, whole sardines, purchased frozen and then left to thaw (from a Portuguese grocery in #Montreal)
It's took a long timeā4 months of fermentation, in factābut I made my own garum (or more accurately, liquamen), under the supervision of the world's leading archaeological authority on the subject. (Looking at you, Sally!) Here's how I did it...
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I started with small, whole sardines, purchased frozen and then left to thaw (from a Portuguese grocery in #Montreal)
It's been a long time comingāfour months of fermentation, in factābut my homemade garum, made under the supervision of the world's leading archaeological authority, is ready. And today is the day I'm going to taste it!
(I've got the phone in front of me, speed-dial set for 911.)
(I've got the phone in front of me, speed-dial set for 911.)
Before I try itānot that I'm delaying the taste-test, ahemāI'll tell you how I made it. (Garum, btw, is an ancient fish sauce that was used in almost all Roman recipes to add "umami" flavour.)
I started with whole Portuguese sardines, aka sprats...
I started with whole Portuguese sardines, aka sprats...
