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Ole Mouritsen
Smoked Quick-and-Easy
Garum
I cooked this
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Preparation info
Difficulty
Easy
Appears in
Umami
By
Ole Mouritsen
and
Klavs Styrbæk
Published
2014
About
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Recipes
Contents
Ingredients
4
large
onions
, unpeeled
2
kg
(
4½
lb
) very
fresh whole mackerels
, cut in chunks with their entrails
Asia
Japan
Fish course
Starter
Pescatarian
Gluten-free
Method
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.
Add the mackerel, fish skin, water, tomato juice, oregano, and salt, and simmer on low heat for about 2 hours.
Strain through a fine-mesh sieve or cheesecloth. Return the liquid to a (clean) pot and cook to reduce the volume t