Garumyummmmm

Garum has long been considered the dodo of gastronomic history. The fishy sauce was beloved by the ancient Greeks and Romans.

“We bought the anchovies fresh from fishing boats at a local pier,” Palacios says. “We used three parts fish for one part salt.” When small fish start to decay, the bacterial flora in their guts burst through cell walls, initiating the process of autolysis. The fish essentially digest themselves, liquefying the proteins in muscle tissue. The presence of salt slows this fermentation process, promoting lactic acid bacteria that defeat pathogens and such foul-smelling toxins as cadaverine and putrescine. (Too much salt stops autolysis altogether; too little invites botulism.) Palacios’ team found that the result, after 25 days, was a paste of dissolved fish bones 

 

Long regarded as the dodo of culinary history, Garum. The ancient Greeks and Romans adored the fish sauce.

According to Palacios, "We purchased the anchovies fresh from fishing boats at a nearby pier." For every one component of salt, we used three parts fish.The bacterial flora in the stomachs of small fish break down cell walls as they begin to decompose, starting the autolytic process. The muscles' proteins are dissolved when the fish effectively digest themselves. Salt slows down this fermentation process and encourages the growth of lactic acid bacteria, which kill infections and pungent poisons like cadaverine and putrescine. (Too much salt completely halts autolysis; little salt encourages botulism.) After 25 days, Palacios' team discovered that the outcome was a paste made of disintegrated fish bones and body covered in a salty, amber-hued liquid that had an odour resembling a "mixture of dried fish, seaweed, and spices."

When I heard about garum I was very curious to know how it tasted but had no clue where to buy it from so thought that I'll give it a try it was when I was in my internship phase, had a word with my section holder and tried making garum with shiitake mushroom as a veg form of garum and the other with sea bass head and bones kept it in a jar with warm water with a little bit of seasoning in the sun for around 3 to 4 months when I opened it, oh my god I was going to throw it away but thought waited for so long to taste it why to waste the hustle so strained it kept the water with me then I put it in 2 separate sauce pans and reduced it the regular garum was very salty but then Chef helped me set it properly and the veg garum was very good after reduction so tried adding a bit of kasundi to it to give an Indian twist.

Well guys I had the best experience while making and trying the garum if you guys are experimental it's worth the shot.

And I hope the information about garum was helpful..... thank you. 

Where to buy??

https://nomaprojects.com/products/smoked-mushroom-garum

https://www.sweetimports.com/garum-premium-sicilian-fish-sauce/

Hard to find here in Bombay 

People just make ittt:)