PREVIOUSLY ON ANTHROCHEF!. . . .
We started a batch of what the Romans called Garum, a delicacy across Ancient cultures: fish sauce! The gross way to say it? Fermented fish guts.
(NOTE: In a couple weeks, I will merge this post with part 1 into one post)
It’s been almost 8 weeks. My layers of salted, chopped sardines have been fermenting in the fridge, their essence dissolving in salt, for 8 weeks. This could go for much longer, but I think it’s ready to strain and try!
I made Liquid Gold:
Line a mesh strainer with two double layers (yes, a lot) of cheese cloth, pouring in the fish mixture. It will take a long time to strain this way, but you will be rewarded with a cleaner sauce. Feel free to stir to help the process along.
I HIGHLY suggest doing this outside!
And that’s it! The end result is a sauce that’s similar, but also distinct from fish sauce bought in the store. It’s actually less fishy, with more of a delicious, meaty, umami blast of saltiness. It’s great in stirfries, mixed with other things into dipping sauces, or added just a couple drops at a time to nearly anything to give great depth of flavor. It’s no wonder civilizations across history and geography have all enjoyed their own versions of garum.