Making Ancient Roman Garum: A Culinary Journey

Garum, the ancient Roman fish sauce, exemplifies a unique fermentation process that transforms fish and salt into a complex condiment.

### The Making of Ancient Roman Garum
Garum is a fermented fish sauce with roots in ancient Rome, made by combining fish and salt in a terracotta vat. The process involves a specific **8:1 ratio of fish to salt**, resulting in **12.5% salinity** to kill harmful bacteria. The video follows an ancient recipe for garum, using fish and salt, and emphasizes the **importance of the salinity ratio**.

### Making Garum: A Step-by-Step Process
The author uses mackerel and Italian sea salt to make garum, skipping the cleaning and gutting of the fish to **retain its enzymes**. The fish and salt are mixed in a glass jar, which is then placed in the sun for **two months**, with regular openings for oxygen. The process results in the salt **drawing out the fish's liquid**, creating a **key ingredient for the garum**.

### The Process of Making Garum
Making garum involved mixing fish daily, leading to a **dramatic breakdown of the fish over 2.5 weeks**. Despite its nasty appearance, the liquid had a surprisingly **mild odor, reminiscent of a fish market**. After two months, the straining process revealed a **potent brown sludge**, confirming the success of the fermentation.

### The Process and History of Garum
Garum is a fish sauce made by **straining the liquid from fermented fish**, with the process involving **multiple layers of straining for clarity**. The sauce was popular in ancient Rome and Greece, primarily for its **salty flavor**, which was a **complex way of seasoning food**. Garum's production method is similar to that of modern fish sauces in Asian countries, and it could be made from various seafood, with **squid being the most prized**.

### The Flavors and Value of Garum
Garum, a fermented fish sauce, was flavored with herbs like **oregano** and had a recipe attributed to **Gargilius Martialis**, mentioning spices **not used in ancient Roman cooking**. The most prized garum, **garum sociorum**, was made from mackerel in Southern Spain and Northern Africa, commanding a **high price**. The poet Martial suggested garum sociorum as a **luxurious gift** during the Festival of Saturnalia, while also offering an epigram for sending **inferior garum**.

### The Prized Yet Pungent Garum
Garum, a popular fish sauce in ancient Rome, was both **prized and ridiculed** for its strong odor. Roman authors, like Martial, humorously criticized those who consumed it, while also highlighting its **importance and the search for the best sources**. Pompeii was a major garum-producing city, with Aulus Scaurus as a **top manufacturer**, and the terms "garum" and "liquamen" were used **interchangeably**, though they may have referred to slightly different products.

### The Historical Significance of Garum
Garum, a fish sauce, was widely used in the Roman Empire but began to **decline in production** by the end of the 2nd century. It was later used as a medicine, with applications for **healing burns, curing ulcers, and even as a laxative**. The sauce was also believed to have various healing properties, leading to its use in treating ailments like **dysentery and sciatica**.

### The Unique Flavor of Garum
Garum has a **potent, meaty flavor** with a **mild saltiness**, different from other fish sauces. It has a **mouth-drying effect** and offers **more flavor than saltiness**. Apicius, the ancient Roman cooking author, includes garum in **almost every recipe**, using it in both **savory and sweet dishes**.

### The Ancient Art of Making Garum: A Journey Through Fermented Fish Sauce
* 🐟 Have you ever wondered what happens when you leave **8 pounds of fish and 1 pound of salt** in a jar under the sun for **2 months**? The result is **garum**, the famous fermented fish sauce of ancient Rome.
* 📜 Isidore of Seville described garum as "**a salted liquid of fish**," but the fascinating process behind its creation is what truly **sets it apart**.
* Following ancient recipes, the correct ratio of fish to salt is crucial, ideally **8:1**, which results in a **12.5% salinity** necessary to **eliminate harmful bacteria**.
* 🌞 After preparing the fish and salt mixture, it is essential to **let it ferment in the sun for at least 2 months**, mixing it regularly to promote fermentation and prevent botulism.
* 👃 Surprisingly, the odor during fermentation was not as putrid as expected, resembling a **fish market smell** rather than something rotten, which was a **relief for the creator**.
* 🍶 After 2 months, the mixture was strained multiple times to achieve the desired **clear amber liquid**, known as **liquamen**, which was a staple in ancient Roman cuisine.
* 📚 Garum was not only a **flavor enhancer** but also held **medicinal properties**, being used to **treat various ailments**, showcasing its significance in both **culinary and health practices** in ancient times.
* 🥢 In the end, the homemade garum proved to be a **unique flavor experience**, differing from modern fish sauces, highlighting the **complexity and historical importance** of this ancient condiment.

Ancient Roman Garum Revisited

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