Description
Garum is a fermented fish sauce produced by layering salted fish with herbs and allowing it to ferment at ambient temperatures for several months.
Technical
Proteolytic enzymes from the fish and halophilic microbes hydrolyze proteins into peptides and free amino acids, especially glutamate, creating a savory umami profile. During fermentation volatile amines such as trimethylamine and sulfur compounds are produced, contributing to the characteristic pungent aroma. The sauce is then filtered, aged in oak barrels, and used as a condiment in Roman cuisine.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins into peptides and free amino acids, followed by microbial fermentation producing volatile amines and sulfur compounds
Sensory Profile
Aroma ()
pungentfishyumamisulfurouscomplexbrinyfunkyearthyammoniac