Welcom to the Cheftalk Cafe xray specs.
Garum appears to have it's origins as liquid filtered from the bottom of barrels used in the convents to hold anchovies. Garum has also been known in various regions (along with subtle differences of course) to be called
Colatura di Alici, Liquamen, and
Nam Pla among others. It was often used in place of salt by the Romans. To browse an interesting discussion on it's history,
look here.
In case you want to try to make some yourself, here are some recipes for you...
Ancient Garum Recipe
Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.
- Gargilius Martialis,
De medicina et de virtute herbarum, reprinted from
A Taste of Ancient Rome, 3rd century AD.
Modern Garum Recipe
Cook a quart of grape juice, reducing it to one-tenth its original volume. Dilute two tablespoons of anchovy paste in the concentrated juice and mix in a pinch of oregano.
- reprinted from
A Taste of Ancient Rome
The better grades of garum were made from prized fish such as mullet, and the less good grades (for slaves, for instance) from the entrails of fish.
As a substitute for garum in modern versions of Roman recipes, Giacosa suggeste nuoc mom, an Asian fish sauce.
Garum Fish Sauce
A collection of oily, fatty fish from the list below:
Sardines
Herrings
Pilchard
Mackerel
Place a layer of herbs that have a strong aroma (dill, coriander, fennel, celery, mint, oregano) into a large pitcher. Remove the bones from the fish and mash them. Place a layer of fish on top of the herbs. Add a leyer of salt to the length of two fingers. Repeat the layers of herbs, fish and salt until he pitcher is filled, Leave for seven days, then turn daily for the next twenty days, by which time it should have liquidised and is then ready for use.
Liquamen
Sometimes called garum, it is the most common flavoring in the Thardic mess. It is a mixture of brine and fish. It gives a subtle flavor to savory dishes. Mix 2 tablespoons strong red wine, 3 oz. salt, 3 anchovies (or other salty fish) and 1 teaspoon dried marjoram in a saucepan or boiling bag. Boil gently for 10 minutes. Cool and strain through muslin. Carry in a wine skin ready for use.
According to M. F. K. Fisher in
The Art of Eating , garum is an ancient Roman condiment made from rotting fish guts, similar to the Vietnamese nuocman. The Romans used garum in combination with spices. Fisher quotes the recipe as follows:
Place in a vessel all the insides of fish, both large fish and small. Salt them well. Expose them to the air until they are completely putrid. In a short time a liquid is produced. Drain this off.
Substitutes (check Asian Grocery Stores):
Nuoc Mam
Philippine Baboong
Philippine patis
Tiparos Fish Sauce
While we're waiting for Athenaeus's article, you may find the following writings on the subject insightful:
Glutamate in Foods
Garum also known as Liquamen
Salted Anchovies from Cetara
Amalfi Coast
Roman Food
Dinner was, well, a boar
:lips:
