garum or liquamen Method for processing (a fresco in Pompeii)

garum or liquamen Method for processing (a fresco in Pompeii)

The garum, also called liquamen, was the seasoning most characteristic and beloved of the kitchen of the ancient Romans, who used some’ dapperttutto, in particular of meats, fish and vegetables.

The smell of garum had to be very poignant if the great poet Martial He likened to bad breath of a man who wanted to poke fun at one of his famous epigrams, but the flavor was definitely great since the wide use that if it was; the garum It was obtained by maceration and salting of certain types of fish.

Here's the long and laborious procedure the Romans attuavano to get their favorite sauce:

Throw in a bowl of fish guts along with small fish of modest size, especially aterine, mullet, anchovies and picarels, making sure that they are all equally small, and they do add salt to the sun frequently rimestandoli. When the heat will have gained the brine, collects all by placing it in a large basket and thickly woven and garum will flow into the basket. The solid part is the remaining"herring“.

Practically, after the machining process does not threw nothing: l’herring It was used to garnish the oysters or to accompany other fish species, especially the mullet. (photo: