I came across a reference to a Roman sauce made from vinegar and fermented fish(I think it was) the other day, but there was no name for it, and I haven't seen anything like that elsewhere. Does anyone know what sauce this might be? Not sure about the vinegar, I just recall it used fermented(or just rotten) fish and some liquid.
Garum is the name. If you do a search on that name you'll find several threads discussing this tasty sauce.
Vale
Quote: Garum is the name. If you do a search on that name you'll find several threads discussing this tasty sauce.
Vale
Thanks! Doesn't sound tasty, to be honest... But oh well, have to try everything once, eh?
Quote:Marcus Mummius:xm4lvcd7 Wrote: Garum is the name. If you do a search on that name you'll find several threads discussing this tasty sauce.
Vale
Thanks! Doesn't sound tasty, to be honest... But oh well, have to try everything once, eh?
You're welcome.
It doesn't taste as bad as it sounds.I have a couple of bottles of asian (I don't know which country) that has fermented fish and salt as it's sole ingredients. It's good. It tastes very salty and is quite strong. You don't really taste the fish.
Vale,
Just letting you know before you judge too harshly that Worchestershire Sauce is a sauce made of vinegar, garlic, and fermented anchovies, etc. before you assume that it has to taste horrible. I'm not saying garum was the exact same, but it does say that there is hope for it tasting good. Its not my area though so I really can't say whether there is any fact to the idea that Worchestershire Sauce makes a good substitute, though from some of what I've seen doubt is cast on whether people have been doing garum right in the past. Very good link by the way and I learned a good bit about it.
Quote:Just letting you know before you judge too harshly that Worchestershire Sauce is a sauce made of vinegar, garlic, and fermented anchovies, etc. before you assume that it has to taste horrible. I'm not saying garum was the exact same, but it does say that there is hope for it tasting good. Its not my area though so I really can't say whether there is any fact to the idea that Worchestershire Sauce makes a good substitute, though from some of what I've seen doubt is cast on whether people have been doing garum right in the past. Very good link by the way and I learned a good bit about it.
The Romans often added herbs and spices which the Asian sauces don't, and most of the Asian sauces use anchovies for the fish which gives a very strong flavor, and add sugar as well. From my experience, the Philippine versions often use other fish and sometimes just mackerel, and generally no sugar.
It tastes completely different than Worcestershire. IMHO.
As noted on other threads discussing garum and its variants, Asian fish sauce is very close to a 'garum type' sauce and can be used in roman recipes as a substitute to good effect.
Bear in mind that garum and asian fish sauce is generally used as a cooking ingredient, not like worcestershire sauce or ketchup added to food after cooking ( though it can be used as a dipping sauce for those who like the taste)
I am by no means an expert cook. However I have been experimenting with the Asian fish sauces a bit. While the addition of sugar to the Asian sauces wouldn't appear to make a big difference, it can in certain circumstances. As I see it, the problem is that the sugar in the fish sauce has a tendency to caramelize under heat. Whether that heat is from a pan or an oven. Not a bad thing necessarily, but probably not how Roman garum would have responded to cooking.
In recipes that call for both garum and honey prior to cooking, the addition of a small amount of sugar probably has very little effect.
Again just my two asses worth.