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Traditional Roman Garum Recipe

Try garum wherever you want to add depth of flavor. Add a spoonful to lentils or beans, stir it into stews, or mix it with olive oil and vinegar for a dressing. A few drops can transform a simple dish into something memorable. That is exactly what the Romans discovered two millennia ago.
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Fermenting Time 60 days

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IngredientsMethodNotes

Ingredients
  

Traditional Recipe Ingredients:
  • 1 kilogram small oily fish such as anchovy or sardine whole or trimmings
  • 250 to 300 grams fine sea salt about 25 to 30 percent of the fish weight
Modern Substitute Ingredients:
  • 240 ml quality fish sauce
  • 60 ml white wine or vinegar
  • 1 piece of dried seaweed
  • A pinch of black pepper and coriander

Instructions
 

Traditional Recipe Instructions:

  1. Weigh the fish and combine with salt until every surface is coated.
  2. Pack tightly into a clean glass or food-safe plastic container.
  3. Cover loosely to keep pests out while allowing gas to escape.
  4. Place the container in a warm environment and let it sit for 6 to 10 weeks, stirring occasionally.
  5. When the liquid has separated and turned amber, strain the clear liquid through cloth. This is your garum. Bottle and refrigerate.

Modern Substitute Instructions:

  1. Combine all ingredients in a small saucepan.
  2. Simmer gently for 10 to 15 minutes.
  3. Cool, strain, and bottle.

Notes

  • Salt is non-negotiable. Always measure salt by weight, not by eye, to ensure you reach at least 20 to 25 percent of the fish weight. This keeps the fermentation safe and prevents spoilage.
 
  • Outdoor friendly. Traditional garum develops a strong aroma. If possible, keep your container outdoors or in a ventilated shed or garage. This keeps your kitchen free of the smell and mimics ancient conditions.
 
  • Flavor intensifies with time. A six-week garum will taste sharp and salty, while a ten-week garum develops more rounded depth. The longer you let it ferment (within safe conditions), the richer the flavor will be.