Modern Garum

There are a number of recipes for the classical Roman fish sauce garum. They are quite simple and can easily be made with raw ingredients that are widely available, but an authentic garum needs to ferment for several months in heat and sun, which can be a problem in some climates. Let us not even begin to talk about the stench! Mackerels are a good choice, because these fish contain very aggressive enzymes in their innards, leading to powerful fermentation and the production of a great deal of glutamate. Garum can also be made from just the fish entrails. Experiments using just mackerel innards have resulted in a sauce with 623 mg glutanate per 100 g. Garum