Name: Smoked Quick-and-Easy Garum
Cuisine: Japan
Ingredients: 300 g (1⅓ c) sea salt; ½ L (ca. 2 c) fresh oregano leaves; 1 L (4¼ c) juice from the pulp of tomatoes; 2 L (8½ c) water used to cook mature potatoes; 1 piece skin from smoked mackerel or salmon; 2 kg (4½ lb) very fresh whole mackerels, cut in chunks with their entrails; 4 large onions, unpeeled

Preparation info

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

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

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Smoked Quick-and-Easy Garum

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