{"id":66349,"date":"2021-09-26T02:00:16","date_gmt":"2021-09-26T06:00:16","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=66349"},"modified":"2021-09-26T11:25:35","modified_gmt":"2021-09-26T15:25:35","slug":"i-finally-made-garum-ancient-romes-favorite-condiment","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2021\/09\/26\/i-finally-made-garum-ancient-romes-favorite-condiment\/","title":{"rendered":"I finally made <em>GARUM<\/em> | Ancient Rome&#8217;s favorite condiment"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/5S7Bb0Qg-oE\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished 9 Jun 2020<\/p>\n<p>In nearly every recipe we have from Ancient Rome, a key ingredient is <em>Garum<\/em> or <em>Liquamen<\/em>; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day <em>garum<\/em> which gave me plenty of time to look at the history of Ancient Rome&#8217;s favorite condiment. <\/p>\n<p>Help Support the Channel with Patreon: <a href=\"https:\/\/www.patreon.com\/tastinghistory\" rel=\"noopener\" target=\"_blank\">https:\/\/www.patreon.com\/tastinghistory<\/a><\/p>\n<p>Follow Tasting History with Max Miller here:<br \/>\nInstagram: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa1lHdTdQay1qYVVYUThkMEZ2M1Q2Q3RMenlYUXxBQ3Jtc0tsTnVjeVEzNDgwZXBBeTZaRnM0dUxfX1BzY2N0VFlEYnVISkR4cFl5Y3JtQ0NXNFUzb09oRTVOdHNLd2x6MnRtT2ZrdzJuOGlEeGc5NmxDRFFVU05HcnNRSFA1Z2lrcU1TdmNkdVlOU25pMVNCVU5xMA&#038;q=https%3A%2F%2Fwww.instagram.com%2Ftastinghistorywithmaxmiller%2F\" rel=\"noopener\" target=\"_blank\">https:\/\/www.instagram.com\/tastinghist&#8230;<\/a><br \/>\nTwitter: <a href=\"https:\/\/twitter.com\/TastingHistory1\" rel=\"noopener\" target=\"_blank\">https:\/\/twitter.com\/TastingHistory1<\/a> <\/p>\n<p>LINK TO COLATURA DI ALICI: <em>https:\/\/amzn.to\/30o2Dmg<\/em><\/p>\n<p>LINKS TO SOURCES**<br \/>\n<em>The Roman Cookery Book<\/em> by Elizabeth Rosenbaum: <a href=\"https:\/\/amzn.to\/2zg73QV\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2zg73QV<\/a><\/p>\n<p><em>Tasting Rome<\/em> by Katie Parla and Kristina Gill: <a href=\"https:\/\/amzn.to\/2Affi01\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2Affi01<\/a><\/p>\n<p><em>Ferment<\/em> by Holly Davis: <a href=\"https:\/\/amzn.to\/37bDtIK\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/37bDtIK<\/a><\/p>\n<p><a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbU5Ua3A1WDRNR2JLbHdNSk8tUUdRczZpeXA0d3xBQ3Jtc0ttWFZyR2NEVFcydEFxelFpQ2pzUzNfVExzNk5tMUJUT0JVbzlaTUViTFNYeTllNjJjZTR2WE94eXRVbkhaVVBZbTJxNFRnaGtXdTRkd3JjNFo3WU9NdDYxc1RueGFHWmRpTDUwVm1SZ2VnMUR2azk5RQ&#038;q=https%3A%2F%2Fcoquinaria.nl%2Fen%2Froman-fish-sauce%2F\" rel=\"noopener\" target=\"_blank\">https:\/\/coquinaria.nl\/en\/roman-fish-s&#8230;<\/a><\/p>\n<p><em>The rise and reorganization of the Pompeian salted fish industry<\/em> &#8211; Steven Ellis: <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqazkwTWtseGFxeW9JWmFEaHNNUjBycnhhenp0UXxBQ3Jtc0tseUUzQ2tMaDB0Z0RQX2tqeUFSNGpmWEZyYXl5SXotb1ptTnZ3OGRXNEtRMTRqYVBlWjFZSGtTa0xaeU9yVXpjelBqSnZyMHFqUlhaYUFKYmdmSHk2S3Y5OWV3TjRNUlZnNnA1aURDZDFHMExrckZwUQ&#038;q=https%3A%2F%2Fwww.academia.edu%2F678386%2FThe_rise_and_reorganization_of_the_Pompeian_salted_fish_industry\" rel=\"noopener\" target=\"_blank\">https:\/\/www.academia.edu\/678386\/The_r&#8230;<\/a><\/p>\n<p>**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.<\/p>\n<p>LINK TO Making A Cure for the Black Plague | Galen and the Four Humors: <a href=\"https:\/\/www.youtube.com\/watch?v=jtCKA_NeEQ0&#038;t=211s\" rel=\"noopener\" target=\"_blank\">https:\/\/www.youtube.com\/watch?v=jtCKA&#8230;<\/a><\/p>\n<p><em>GARUM<\/em><br \/>\nORIGINAL RECIPE From <em>The Geoponica<\/em><br \/>\nIf you wish to use the garum at once &mdash; i.e. not expose it to the sun, but boil it &mdash; make it in the following manner: Take brine and test its strength by throwing an egg into it to see if it floats; if it sinks it does not contain enough salt. Put the fish into the brine in a new earthenware pot, add oregano, put it on a good fire until it boils &mdash; i.e., until it begins to reduce. Some people also add <em>defrutum<\/em>. Let it cool and strain it two or three times, until the liquid is clear. Seal and store it away.<\/p>\n<p>MODERN RECIPE<br \/>\nINGREDIENTS (Amounts are approximate)<br \/>\n&#8211; 2 Quarts (1900ml) Water<br \/>\n&#8211; 1lb (450g) Sea Salt<br \/>\n&#8211; 2 Teaspoons Dried Oregano<br \/>\n&#8211; <em>Defrutum<\/em> or Honey<br \/>\n&#8211; 2lbs (900g) Whole Fish (oily)<\/p>\n<p>METHOD<br \/>\n1. Add salt to the water and stir to dissolve. You may not need the full amount, so start with about 3\/4s. Place an egg in the water and if the egg floats, stop adding salt.<br \/>\n2. Add the whole fish and the oregano (and <em>defrutum<\/em> if you are using any) to the water and place over medium-high heat and boil for 30 &#8211; 40 minutes. Every ten minutes, mash with a spoon to break up the fish.<br \/>\n3. Once the water has reduced to about half the amount, remove the pot from the heat and allow to cool.<br \/>\n4. First, pass through a colander and then strain through a kitchen cloth or paper towel until the garum is free of particles. Then bottle in a sterile bottle and refrigerate. <\/p>\n<p>Music Credit<br \/>\n&#8220;Gigue&#8221; From 3rd Cello Suite<br \/>\nExzel Music Publishing (freemusicpublicdomain.com)<br \/>\nLicensed under Creative Commons: By Attribution 3.0<br \/>\n<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa2l0Q2V3UzQ2VUNLNTY1a0Q4XzZtRzZYTk5qZ3xBQ3Jtc0ttVkJIREVaOWVNNVk1anUycHBBbHQ4N0M0d09GUVhndko5RWJxRkxmWkN6MVdXQ0NWOV92c0xzN2ZLT3o1V1dodDNrZ2RCdEhhcHM3U3VKYWQwLXRYRVFWN0h5dnZ5TTdWZFE2QWkxbTJqY0swUDhvQQ&#038;q=http%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby%2F3.0%2F\" rel=\"noopener\" target=\"_blank\">http:\/\/creativecommons.org\/licenses\/b&#8230;<\/a><\/p>\n<p>Photo Credits<br \/>\nchef PNG Designed By CHENXIN from <a href=\"https:\/\/pngtree.com\/\" rel=\"noopener\" target=\"_blank\">https:\/\/pngtree.com\/<\/a><br \/>\nGarum Mosaic &#8211; Claus Ableiter \/ CC BY-SA (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa2ZxOWNzcmhhdF9sTF93RE5KR0xQeEhZWXBBZ3xBQ3Jtc0ttWEIzSVNVVGNHMzBETTYtcWo4RzlyNHJhdFFDaWE5NVh6a203eUJPb1BfSlNQc0tpODA3cUZaaThGaS1pZGtxS1JUX2NhR29naVVSdmNkUHR6dl9QYXg3NTI3V1VERlBIV1lXX1BGOEY5NmRoVWZhZw&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F3.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nAdana Mosaic &#8211; Dosseman \/ CC BY-SA (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa0xIMEhtWlV2cjFXVGVPZ19Jb00xTkRBek1Zd3xBQ3Jtc0tuWGpyNjEteW1TN0JmdlRVeHJmQnFrSEVucTN3bC1SUzJNclowOURLVXdOTnhWNm53eHJGWnR2Rnl4b2QwSHJpb0ZSRU96el9ZSkRhdk5hc1lYNHBEbHAxbHJaYm16SXJMR09qb0gzbFJQalRGMGwyTQ&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F4.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nGalen &#8211; Wellcome Collection \/ CC BY (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbWJFYVdNZ3BVSGRrd2s4bU5lcWlVRWlhVV84QXxBQ3Jtc0ttR21vZ3d1a0lVZ0VtMXhiRi1IalJWRjhCMDR2MEtYWTdsTGtlNEVxVW1UUzl2cFQ1dVpEcW1pX1lvb0xWTU1zLTF2XzIyd1lSTzl2aTJfWkdCaTYyQlZ5QXpRQURPZDg5cm93enNOTGlBMmk2T0o1OA&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby%2F4.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nSnails Mosaic &#8211; Carole Raddato from FRANKFURT, Germany \/ CC BY-SA (<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbFJ0MGVCOTFlNVZHNDBRb3FoZEd5T3B1RF9JUXxBQ3Jtc0trVDFEajBxbnRWWnlBOEpoR1VpcXVad2pXMlRkMjdTZk1iczZHOWJTZGp6X29PdjRtU3hNVjlPME50aEJidHIwSnZXUWlhZUVuay0yRVRFQWloeUVLc2ZTXy03UTJ5YnpyeDAwdUg3TGExZW5iLWlHSQ&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F2.0\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>)<br \/>\nSeneca &#038; Nero &#8211; By Eduardo Barr\u00f3n &#8211; Own work, CC BY-SA 3.0, <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa0xadU1JS250Q1JPYmhRaU1ndVloTTdQUjg3QXxBQ3Jtc0tsWUl2TExsSEMyV3N5bUhSTXpuczlGUzZUSHVETFlacnhPQ0V6RXgxZVpOUm1sNm9vLXNFbUdYaUNvMnRHRk81WjRoQmJvVmZIRllkamJmYlpzeEhaVzBsQWEzb3JkblhobndmZ1R3TEhDSU05MVJVMA&#038;q=https%3A%2F%2Fcommons.wikimedia.org%2Fw%2Findex.php%3Fcurid%3D17141593\" rel=\"noopener\" target=\"_blank\">https:\/\/commons.wikimedia.org\/w\/index&#8230;<\/a><\/p>\n<p>#tastinghistory #garum #ancientrome #foodhistory<\/p><\/blockquote>\n<p><a href=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/09\/Screenshot-2021-09-26-at-09-50-04-I-finally-made-GARUM-Ancient-Romes-favorite-condiment-Quotulatiousness.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/09\/Screenshot-2021-09-26-at-09-50-04-I-finally-made-GARUM-Ancient-Romes-favorite-condiment-Quotulatiousness-480x270.png\" alt=\"\" width=\"480\" height=\"270\" class=\"aligncenter size-medium wp-image-68581\" srcset=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/09\/Screenshot-2021-09-26-at-09-50-04-I-finally-made-GARUM-Ancient-Romes-favorite-condiment-Quotulatiousness-480x270.png 480w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/09\/Screenshot-2021-09-26-at-09-50-04-I-finally-made-GARUM-Ancient-Romes-favorite-condiment-Quotulatiousness-150x84.png 150w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/09\/Screenshot-2021-09-26-at-09-50-04-I-finally-made-GARUM-Ancient-Romes-favorite-condiment-Quotulatiousness-768x432.png 768w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2021\/09\/Screenshot-2021-09-26-at-09-50-04-I-finally-made-GARUM-Ancient-Romes-favorite-condiment-Quotulatiousness.png 854w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published 9 Jun 2020 In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[62,74,7],"tags":[858,1276,1221,1388,1343,1345,1442],"class_list":["post-66349","post","type-post","status-publish","format-standard","hentry","category-europe","category-food","category-history","tag-byzantium","tag-cooking","tag-mediterraneansea","tag-recipes","tag-romanempire","tag-romanrepublic","tag-tastinghistory"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-hg9","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/66349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=66349"}],"version-history":[{"count":3,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/66349\/revisions"}],"predecessor-version":[{"id":68582,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/66349\/revisions\/68582"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=66349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=66349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=66349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}