Steps
- 1.
Garum sociorum (Roman Hispania): Premium blended sauce using mackerel blood
- 2.
Colatura di alici (Campania, Italy): Modern descendant using anchovy drippings
- 3.
Nuoc mam nhi (Vietnam): First-press fish sauce with controlled fermentation
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Garum sociorum (Roman Hispania): Premium blended sauce using mackerel blood
Colatura di alici (Campania, Italy): Modern descendant using anchovy drippings
Nuoc mam nhi (Vietnam): First-press fish sauce with controlled fermentation
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Putrefaction
Cause: Insufficient salt allowing pathogenic bacteria
Fix: Increase salt to 20% minimum and ensure anaerobic conditions
Case hardening
Cause: Surface drying before full fermentation
Fix: Regular stirring and weight to maintain submersion