Description
Ancient Roman fermented fish sauce
Technical
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.
Science
Primary Reaction
Proteolysis and lipolysis
Sensory Profile
Aroma ()
UmamiFishySaltyFermentedBrinyMarineComplex
Wine Analogy
Like a fine aged sherry with oxidative notes
Coffee Analogy