Smoked Quick-and-Easy Garum

Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

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  • 4 large onions, unpeeled
  • 2 kg ( lb) very fresh whole mackerels, cut in chunks with their entrails


  1. Cut the onions in half. Scorch them in a hot pot over high heat without any fat or oil until the cut side is completely black.
  2. Add the mackerel, fish skin, water, tomato juice, oregano, and salt, and simmer on low heat for about 2 hours.
  3. Strain through a fine-mesh sieve or cheesecloth. Return the liquid to a (clean) pot and cook to reduce the volume t