What You Need to Know
Garum was prepared by fermenting small fish such as anchovies or sardines in salt for several months, involving the action of microorganisms such as bacteria and yeast, which broke down the proteins and fats in the fish into amino acids, peptides, and fatty acids. The resulting liquid was rich in umami flavor compounds and was used to add depth and complexity to a variety of dishes. The fermentation process required specific temperature and pH conditions to produce the desired flavor and texture.
Steps
- 1.
Garum in Apicius (Ancient Rome): Used as a universal seasoning in over 350 recipes
- 2.
Oenogarum (Byzantine Empire): Wine-garum mixture for marinating meats
- 3.
Murri (Islamic Golden Age): Adapted version using barley fermentation
The Science
Primary Reaction
Proteolysis and lipolysis