Smoked Quick-and-Easy Garum


  • 4 large onions, unpeeled
  • 2 kg ( lb) very fresh whole mackerels, cut in chunks with their entrails
  • 1 piece skin from smoked mackerel or salmon
  • 2 L ( c) water used to cook mature potatoes
  • 1 L ( c) juice from the pulp of tomatoes
  • ½ L (ca. 2 c) fresh oregano leaves
  • 300 g (1⅓ c) sea salt


  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 to 1 L ( c).
  4. Pour the garum into a bottle with a stopper. Store it in the refrigerator.