Fish Sauce or Garum

• 2¼ pounds (1 kg) whole fatty fish, with intestines and everything (for example, sardines, anchovies, mackerel, or herring)
• 1 cup<

This recipe is adapted from one that I once received from the king of the fermenters, Christian Weij. I have many jars full of garum in my pantry. You need some patience to make it, but I’ve never tasted something so delicious.

This is pure umami: Add a drop of home made fish sauce to any sauce, a bloody mary, or dressing, and your entire dish will transform into someth