Garum - How to Make Garum
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- Опубліковано 22 жов 2020
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Today we will show you how to prepare the most famous ancient Mediterranean sauce, garum.
Ingredients:
mackerels
sardines
anchovies
salt
Veal with Allec • Ancient Roman Veal wit...
For more info about this recipe check out our blog: historicalitaliancooking.home...
If you liked the music on this video check our music and art channel: / liliumaeris
__
Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
Kalliopeia Sopha - Mesomedes of Crete 2nd century AD
#garum #liquamen #ancientromancooking #ancientromanfood - Навчання та стиль
Tasting history: so let’s make fast garum that looks like golden ichor
Historic italian cooking: *we’re gonna take the full 3-12 months to make this fish smoothie and you’re gonna love it*
raw
@@ice9232 this is the principe of fermentation
@@kaine6268 after Tasting History’s most recent Garum vid, *nah man*
@@skeetskeet7041both use different recipes. I have made both with my own interpretations of the translated texts. All three will taste considerably different from one another. I hope to try to recreate his newest videos recipe so get a true comparison but honestly no garum is better unless for personal taste
Finally gone take revenge on my crackhead neighbors
lol
Additionally, you could make Tyrean purple and ferment sea snails for purple dye. I've heard it smells worse.
Clicked instantly. The most anticipated video on the internet.
What a hipster comment
😆
The forbidden sauce 😳
Well it's been 4 days since discovering this channel and I have already started a 3 month cocking project. Causing my
whole family to think that I have gone batshit crazy as I tell them how in three months we are going to eat the contents
of a jar of full of fermenting fish and salt.
I hope the project was succesful...
Wheres the update man
@@bustedkeaton The project so far.
1 Is it edible?
yes, using a air tight jar and plenty of salt i have produced safe to eat garum. It has not rotted nor spoiled and several people have eaten food made with it without getting sick.
2 Is it good?
No, although that was probably due to beginner mistakes. I couldn't find any whole ansjovis (with organs intact) so i replaced them with more sardines. I was also a bit overcautious with the salt. The result was a garum that tasted like salty sardines.
Currently making a second garum using gos (local fish) and some makrill. Hopping to produce a less sardine'ish taste.
Interesting note about coloring garum. Makrill in your garum = deep red.
@@simonrubinstein694 update now ?
What's the newest version taste like? Or was it unpleasant?...
I made some garum using a different but similar method, just sardines for the fish, a LOT of salt, and many herbs. The garum itself was nothing special, but I forgot about the allec for two years before opening it. It now has a sort of floral, sweet aroma, a texture like damp sand, and is intensely salty, but also rich, complex, and delicious.
I'm from the Philippines, greetings! I believe the "asian" fish sauce is a cousin of garum. As an observer, the process is very very similar to what we call here in the Philippines "Bagoong na Isda". Hope you guys check out our Bagoong na Isda for comparison. Best luck of you hoping Garum will be recreated and became staple once again some day
It is believed, all fish sauces in Asia preceded European ones, but who knows... Nevertheless, the later local fish sauce cultures make whole difference between Europe & Asia:) Both legacies are amazing.
Even it vietnam they have make fish sauce like this where they take giant containers and fill them with fish and salt for months, its crazy how cuisune all around the world is essentially just variations of one another
In my place North Sulawesi Indonesia it called "Bakasang"
This might shock you but human is one species. Same species tend to do things very similar to each other.
In this case, there isn't a lot of different way to make flavor out of fish + salt.
Later influence might alter which specific fish or other things (like oil) goes into the sauce but the general is probably going to be the same.
I think others remove the guts
This is surprisingly similar to how we Swedes make our smelly fish "surströmming", in terms of how it is fermented with the fishes own gut bacteria and only salted. I am moving to Malta soon and will definitely try making this :)
**All the stray cats in the neighborhood have joined the chat**
In modern times, a form of garum is still produced in a small part of Italy. This modern fish sauce is refered to as Colatura di Alici.
Best, most scientifically-literate recipe for G.A. rum I have found yet.
My neighbours are gonna hate me. LET'S DO EEEEET!
It doesn't smell that bad.
There are quite a few types of unfiltered or 'ground' east asian fish sauces that *might* be similar to this flavor. Many use rice bran as a starter, or have chunks of fish as well, but if you don't want to ferment your own and are interested in the taste, it might be a good place to start. Korean fish sauce in particular is often made from only anchovies.
That's so cool! I'm really excited for the next video! And I can't wait to get the book!!
Thank you for all the information on this ancient recipe, and for showing how it is done. Subscribed for sure.
happiest garum enjoyer:
Thank you very much, the legionaries are grateful for this.
From Italy.
THANK YOU WE'VE BEEN WAITING
In my country, some people from coastal region especially from Nusa Tenggara have the traditions making fermented fish products like this from freshly caught fish. Nowadays many choose to buy the factory made one but still many who make it in home.
Are there differences in how it's made? What kind of fish?
@@MrTonypace the step is same but they use all kind of fish that avaiable. And the final products is more like paste unlike garum, but it have great umami flavour .
This guys gives great instruction. Very well thought out and descriptive
In Malaysia we call it budu. Where as Garum is salt to make budu.
In the philippines we call that Patis.
Oh damn you got a book? I’ll definitely check it out, I love exotic cuisines
Great video. Work of art.
It is really healthy combination. 🌻🌻🌻Thank you for sharing.
Best video yet! I have to go remake all the old garum based foods now.
(Also I pre-ordered the book and am so excited !)
Приготовил небольшое количество соуса по вашему рецепту.Это действительно вкусовая бомба!
Fascinating!
I'm definitely buying a copy of that book.
Great upload beautiful chnl with osm recipies 👍👌
Awesome
Thx for this vid I've always wondered how they make Garum an ancient roman sauce recipe thx historical italian cooking😁😎😎😎
This is called Bagoong in the other side of the world. Easily available in many asian markets.
I made garum from smelt. I used whole smelt that I had frozen. I think the fish having been frozen helped speed up their breakdown. I added the smelt with salt into a glass jar and put it outside. After a hot day in the sun, I opened the jar and easily crushed the smelt into a pulp, then sealed it back up. After 2 more particularly hot days, I drained the garum overnight through a coffee filter into a new container.
It is the color and viscosity of olive oil, but smells intensely like sea water and wet cat food. Not exactly pleasant, but it will be interesting to try in a dish.
I am going to mix more smelt with the previous alec for the next batch. It will be interesting to see if the different batches improve or deteriorate as each cycle contains longer-aged material to kick off the fermentation. After a few batches, I'll mix old wine with the remaining alec for the final extraction.
Edit: I threw it out. It started to smell too much like a wet dog and rancid oil. I don’t know if I made it wrong or if I just hate it.
Just, you know, buy Asian fish sauce. Most popular is Thai but there's also Vietnamese. The processes are the same: fish and as much salt as possible and wait for, well, putrefaction to do its job; but because there is so much salt, there is no bacteria growth and this is just the enzymes breaking things down.
Top-shelf brands will be Red Boat.
@_Painted In the video he says to use fresh not frozen fish. Maybe that has something to do with it?
The process relies on the enzymes in the fish entrails. The freezing process probably destroyed them. Also, you did not let it sit long enough. The process takes months, not days, unless you boil the fish in a very salty brine, so salty that an egg will float. Bur again, you need the enzymes from the entrails. Glad you did not get sick. He tells you it should not smell off. Good you noticed that it did and did not improve.
@@CB-lq7es "When in doubt, throw it out"
This is the same as our ginamos or bagoong in the Philippines. My favorite. Love the smell.
I am making it now. I live in Albania, we share the same pallet. My sardines are the best!
So, the enzymes of the fish (digestive juices?) are liquifying the fish? Meaning, the fish is digesting itself, correct?
Yes, do you know that fish eat other fish so they are capable of digesting fish?
It's interesting to see how much more turbid this sauce is than the fish sauce you can buy in stores. have you noticed it settling at all? would it make sense to allow the sauce to settle for a few days and separate the liquamen that way, instead of by straining?
With this technique, the liquid will always be turbid, no matter how many times you filter it, and it does not settle. To obtain a clear garum, you have to keep the fish in salt for a longer time, at least six months, without mixing it.
From the texture it's look more like fermented shrimp from Indonesia
I have some questions:
- how much the Garum is different from the modern "Colatura di Alici di Cetara"?
- Where I have to leave the jar? In a cold place? warm place? Exposed to the sun? In a dark place or in the shadow?
- how long can I keep the garum in the pantry?
I believe that colatura di alici is made by soaking the fishing in brine as opposed to whole salt corns.
They are two completely different fish sauces. Colatura di alici is kept for a very short time and is prepared with the gutted fish. It is similar to ancient Roman muria, a sauce that we will prepare in the future.
Ancient authors recommend to keep the vase in the sun, but it depends on the temperature. We suggest to keep it in a place with no more than 25 C.
To be safe, keep the garum and allec for no longer than a couple of months in a cool place, better in the refrigerator.
@@HistoricalItalianCookingThank you. And doesn't the recipe include any addition of herbs and flavors? Like rosemary, thyme, juniper berries...to add taste to the garum?
There is a recipe by Gargilius Martialis with herbs and spices, different from this one. In our blog, you find our translation of the original text from the Geoponics. historicalitaliancooking.home.blog/english/recipes/how-to-make-garum/
Amazing video
Oh dear. That sauce won't win a beauty contest for sure. But as they say: the inner values are what counts
garum is a ancient italian sauce but its have a similar sauce here in the phillipines it called bagoong and patis
Pre ordered!
Testei e deu certo. Fiz apenas com anchovas. Se passar o líquido por um filtro de pano, ele ficará menos espesso.
Very interesting
Nice tutorial friend
nice garum recipe.
That recipe is more than 90% same to the Korean "aekjeot" recipe. as a korean dude if i eat Roman food, it will taste familiar.
Even the Korean word "aekjeot" has almost the same meaning as liquamen. "aek" means liquid or liquefied, and "jeot" means salted fish.
I remember that when I ate spaghetti with Aole (or bleak), if a small piece of aola not gutted too big came into our mouth, it was not good at all! So it's a bit strange to see fish like mackerel used in this way. But being filtered maybe..Anyway great video!
Wow
Mashallah very nice video my new friend
Allec on crostini with butter 😋
When will you prepare murri ancient arabic bread sauce.
papers please
Hi Giorgio, I was really hoping you could help me out here. I live in New England and can’t get fresh sardines and anchovies. I get frozen ones. Can I still use frozen anchovies and sardines with fresh mackerel in the Garum? Is there any major reason not to use thawed fish? I’m just hoping I can still make the sauce with what I have available. Any advice really helps.
Also, I’d really love to see more recipes with octopus and cuttlefish!! I’m also wondering if there are other recipes specifically for crayfish and lobster
Hi, thank you for sharing this video. It is very helpful. I have a question, does anyboy knows at what "room temperature" does the garum needs to stay at during the fermentation process ? I have a hard time finding the answer online. I want to try and make it but I live in Hawaii and can get very hot and I don't know if get pass a certain temperature the garum can become spoiled. Thank you for any help provided !
The temperature should be no higher than 25 C, otherwise it would be better to keep the garum indoors to prevent it from spoiling.
Wow, that’s pretty amazing. I could never make this, let alone eat this because I am really not a fan of fermented stuff. But still very cool nonetheless
There are some tropical fruits in Bali that turn into a fruity alcohol state after a while. Not sure if that's comparable with this fish in any way but those are delicious though!
The liquid will become clear when filtering through a filtering cloth. Takes quite some time, but the liquid looks more tasty then. Thanks for sharing.
Would that be something like a cheese cloth?
@@spiff2268 don't know. I used a cloth which is meant for filtering food. After using it for garum, it is not suitable for anything else anymore.
Passeerdoek in Dutch
Will there be a paper version of your book? I'm buying either way, but would prefer a physical book
Sure! The paper version will be available within the end of November
Fascinating! 😃
Thanks, now I know how to make patis 😁😁😁
What do you do with the rest of the stuff at the end?
You won't eat it? I was looking forward for this part
live east asian reaction: 🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩
Looks great but isn't it supposed to be filtered to obtain a clear amber garum?
Can you keep the strained solids? If so, how would you store them? Also what’s the optimal way to store the finished garum?
Yes, sure. Keep the solid part and the liquid in different vases in a cool place. A glass vase is a good choice.
What about the fish scales? We keep them too?
9:19 forbidden choccy milk
Curious, after squeezing the juice, do you throw away the remains or cook them or? Also is it necessarily to stir the fermenting sauce in the jar?
The residual part is a different kind of sauce, called allec. Stirring the contents is necessary to make a garum ready in two months, otherwise it will require a longer time. Besides, the author of the recipe specifies it. In the description of the video, you find the link to a recipe with allec and to the article dedicated to garum, with our translation of the original recipe.
Do you keep the fish mixture in the sun or shadow or some cold place while fermenting?
Better than Max's video. I prefer your quick explanation and concise
What modern Italian dishes would this go well with? Could it be a substitute for anchovy in puttanesca?
You can use it, in a small quantity, instead of salt, to prepare any kind of dish, in particular fish. As a substitute for anchovies in the recipes that require the use of just one or two, you can use allec, the residual solid part.
@@HistoricalItalianCooking Thanks for that tip. I might try that... if I ever have the "guts" to make this sauce.
will your cookbook be available as a physical book or digital only? can’t wait to receive it either way!
The paper edition will be available within the end of November
@@HistoricalItalianCooking thanks so much for replying to me! i can’t wait, i’ll be getting it for sure!
What do you put it on?
So you trow the fish with all their insides even their last meal? I just wanna know to make it correctly
Did u eat it how its like??
It is now later for we have talked about garum.
Probiotic to the max
Complimenti per l'accuratezza della ricetta. Ho una domanda: questo procedimento per caso è efficace per uccidere eventuale anisakis presente nel pesce? Grazie saluti
Se si usa una quantità sufficiente di sale (intorno al 20%), si uccidono tutte le larve in un paio di settimane. Qui trovi un articolo in merito a una serie di studi sulla salagione del pesce. www.ncbi.nlm.nih.gov/pmc/articles/PMC5850056/
I would strain that liquid through a very fine sieve like a chinois and then run it through a coffee filter
They don't have coffee filters in ancient Rome
@@Artix902 we do now. upgrade tiem
Is there any alcohol in Garum or modern fish sauce(like in soy sauce)?....or does the high salt content prevent any organisms from producing alcohol?
There is no alcohol in garum
durante l'attesa sia nei primi giorni che in quelli successivi, la boccia riposa in frigo? o può stare anche fuori dal frigo? grazie
Il vaso va tenuto a temperatura ambiente. Il testo originale dice di esporlo al sole, ma dipende dalla stagione: l'ideale sarebbe non superare i 25 gradi.
It actually looks kind of good. Like a thick mushroom ketchup or something
Also since we didn't took the innards, won't the sauce had a bit bitterness in it?
No, the flavor is completely altered by the process of proteolysis
Can you age the garum outside of the refrigirator?
Yes, but we suggest keeping it in a cool place.
I want to try it 😈😋
Great video! Can I leave the bottle outside at the sun?
Sure! We didn't just because it was very hot, being August.
❤️
Can you keep it fermenting in the fridge instead of outside?
No, because too low temperature would make difficult the proteolysis.
@@HistoricalItalianCooking thank you !
Did he add extra water?
It amazes me how every culture seemed to come up with their own fermented fish sauce. Like, why is this a universal thing?? I don't even want to know HOW people realized that fermented fish left in the sun for a few months makes a great sauce!
It's pretty simple logic, if you think about it. Every civilization that had access to fish and salt would inevitably make salted fish to preserve it. They would have experimented with various ways of preservation, and since fermentation is a natural result of one particular kind of preservation.....well, you can see where they would inevitably come across fish sauce.
Because glutamates are delicious, especially when concentrated, and we didn't know how to make pure MSG at scale yet.
That do get graphic hehe also it’s so dark! In other videos the liquid was clearer?
yeah I saw one video where the guy filtered it till it was clear. cant find it now though
In the other videos, we used a different garum.
Does this sauce taste better than asian fish sauce?
This sauce is prepared like some South-East Asian fish sauces. There are many ways to prepare a fish sauce, each with different results.
I would have triple filtered this three more times
4:40 That's where The Supersizers went wrong.
*That's what The Supersizers did wrong
Can I use fresh water fish? I understand I should, you use carnivore species?
In the original recipe, which you find translated on our blog, there is a list of the kinds recommended by the author, but basically, you may use the fishes you prefer historicalitaliancooking.home.blog/english/recipes/how-to-make-garum/
UNA SALSA MUYYY FUERTE .😮
Thanks. Learnt much. But isn’t the sauce supposed to be clear when it is ready? Yours wasn’t 😬
It depends on the recipe you are using. As we said, there are several kinds of garum: with this recipe, you won't obtain a clear liquid, no matter how many times you filter it, since the fish is dissolved in the liquid.
Por qué no solo usar sal y ya
Korean Jeotgal is similar to this.
Ugh, the left over matter almost looks like chum (the fish heads, bones, etc.) But the garum itself looks pretty good.