04-29-2005, 01:03 PM
You'll need some equipment for that one, and maybe you shouldn't try that if you have close by neighbours. They may not like the smell...
This is the recipe for pissalat, a recipe from Nice. It looks like halex, a by-product of garum and it could pretty well be that the liquid strained at the end of the process is actually garum.
Incidentally they also have a traditional fish sauce recipe in Italy, in the region of Amalfi. It's called colatura di alici and in this case the anchovies are fermented in a bottle.
Ingredients for 1 kilo (2 pounds) of fresh anchovies:
A pound of coarse salt, thyme, laurel, marjolam, cloves.
Empty guts and chop heads off anchovies, wash with sea water in a strainer to remove the big scales (the smaller ones will be cooked by the salt).
In a jar, lay first a layer of salt and spices(to your taste), then a layer of fish, then another layer of salt and spices and so on. The upper layer must be a layer of salt and spices.
Cover with a wood lid and put a weight over it so as to apply pressure on the mixture.
Store the jar in a cool place, like a cellar.
After three days, remove the blood and the oily stuff on the surface. Put the lid and the weight back.
After seven days, renew the previous operation. That is if you're man enough.
After that last operation, and during 30 to 45 days after that, stir every day with a wooden spatula in order to bring the bottom of the stuff to the surface.
On the 30th or 45th (or 40th I guess..), strain and put the resulting paste in jars with an upper layer of olive oil.
That's it.
Everybody has a special twist for that recipe --the amount and varieties spices you put in and the proportion of salt to fish. Usually it's about a pound of salt for two pounds of fish.
I suspect that the liquid that you strain at the end of the process could pretty well be garum..
It's not rotten fish BTW, it's fermented. It involves enzymes. Just like beer...
PS: If you neighbours complain of the smell, I shall deny having anything to do with this stuff.. 8)
PS again: Worcestershire has very little to do with garum. originally it's an indian recipe accidentally aged in a british cellar belonging to Mr John Lea and Mr William Perrins, chemists in Broad Street, Worcester, England.
Hence the name "Lea and Perrins Worcestershire sauce".
And yes it's pronounced "woostersauce"...
And without it a tartar steak would be nothing but raw ground beef.. 8)
This is the recipe for pissalat, a recipe from Nice. It looks like halex, a by-product of garum and it could pretty well be that the liquid strained at the end of the process is actually garum.
Incidentally they also have a traditional fish sauce recipe in Italy, in the region of Amalfi. It's called colatura di alici and in this case the anchovies are fermented in a bottle.
Ingredients for 1 kilo (2 pounds) of fresh anchovies:
A pound of coarse salt, thyme, laurel, marjolam, cloves.
Empty guts and chop heads off anchovies, wash with sea water in a strainer to remove the big scales (the smaller ones will be cooked by the salt).
In a jar, lay first a layer of salt and spices(to your taste), then a layer of fish, then another layer of salt and spices and so on. The upper layer must be a layer of salt and spices.
Cover with a wood lid and put a weight over it so as to apply pressure on the mixture.
Store the jar in a cool place, like a cellar.
After three days, remove the blood and the oily stuff on the surface. Put the lid and the weight back.
After seven days, renew the previous operation. That is if you're man enough.
After that last operation, and during 30 to 45 days after that, stir every day with a wooden spatula in order to bring the bottom of the stuff to the surface.
On the 30th or 45th (or 40th I guess..), strain and put the resulting paste in jars with an upper layer of olive oil.
That's it.
Everybody has a special twist for that recipe --the amount and varieties spices you put in and the proportion of salt to fish. Usually it's about a pound of salt for two pounds of fish.
I suspect that the liquid that you strain at the end of the process could pretty well be garum..
It's not rotten fish BTW, it's fermented. It involves enzymes. Just like beer...
PS: If you neighbours complain of the smell, I shall deny having anything to do with this stuff.. 8)
PS again: Worcestershire has very little to do with garum. originally it's an indian recipe accidentally aged in a british cellar belonging to Mr John Lea and Mr William Perrins, chemists in Broad Street, Worcester, England.
Hence the name "Lea and Perrins Worcestershire sauce".
And yes it's pronounced "woostersauce"...
And without it a tartar steak would be nothing but raw ground beef.. 8)
Pascal Sabas
