Quick-and-Easy Garum


On account of the significant salt content, which is about 20 percent, both the fermented garum and the quick-and-easy garum can, in principle, be kept indefinitely in a closed container in the refrigerator. Quick-and-easy garum

If you want to make a quick-and-easy garum with more umami, you can add water from cooking potatoes, tomato juice, and smoked fish or fish skin. This boosts the glutamate content to 217 mg per 100 g. Smoked quick-and-easy garum


  • 2 kg (4½ lb) very fresh mackerels
  • 1 L (4¼ c) water
  • 400 g (1¾ c) salt
  • sprigs fresh oregano


Cut the whole mackerels, innards and all, into smaller pieces and put them in a pot together with the water, salt, and some oregano. Bring the water to a boil, turn the heat to low, and allow the fish to simmer for about 2 hours. Then strain out the liquid, first in a sieve or colander to remove the large pieces and then through cheesecloth to ensure that the liquid is completely clear. Store the finished sauce in the refrigerator in a bottle with a stopper.