Description
Garum is a fermented fish sauce produced by layering salted fish with crushed fish heads and allowing spontaneous proteolytic fermentation for months.
Technical
During fermentation, endogenous fish enzymes and microbial proteases hydrolyze fish proteins into peptides and free amino acids, especially glutamic acid, creating an umami flavor. Volatile amines such as trimethylamine develop, contributing to aroma, while prolonged storage can trigger Maillard-type reactions that darken and concentrate the sauce.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and microbial proteases
Sensory Profile
Aroma ()
fishyumamisavoryslightly ammonia-likecomplexbrinyfermentedearthypungentaged