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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Garum is a traditional Mediterranean fish sauce produced by fermenting crushed fish with salt in sunlit shallow containers for several months.
Origin: Ancient Romans, Greeks, Carthaginians (Ancient times (circa 1st millennium BCE to 1st millennium CE)) — Mediterranean
See full technique reference →During fermentation, endogenous fish proteases and heterotrophic bacteria hydrolyze proteins into free amino acids, peptides, and ammonia, lowering the pH to 4.5–5.5. The high‑salt, anaerobic environment selects for lactic acid bacteria and halophilic yeasts, which further metabolize peptides into volatile amines such as trimethylamine, contributing to garum’s characteristic aroma and umami flavor.
Primary Reaction
Proteolysis and lactic acid fermentation
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Key Variables