Has anyone tried this? I want to sprinkle this on game and salads as to pretend I'm an ancient Roman.
>1. Small fish are covered with salt, spread out in the sun and turned from time to time. When they have been completely fermented they are scooped into a fine-meshed basket that is hanging in a vase. The liquid that seeps into the vase is liquamen. >2. This is the method that I'll call the Method Wunderlich (see below). Fish (anchovy, mackerel, tuna) is mixed with salt in a ratio of 9:1, then left in a pot in the sun for several months, and stirred occasionally. >3. For each half liter of fish a whole liter of old wine is added.
I don't have an amphora so I figure a fermentation crock that normally use for sauerkraut fitted with some cheesecloth would be sufficient.
Well shit, that's ambitious. Report back if you survive.
Isaac Ross
>Has anyone tried this? Yes. It's called Nước mắm.
Luke Reed
Not the same. Different fish are used and fish eggs are also added to make it patrician.
Michael Hernandez
How much of a difference do you there is between one kind of fermented fish sauce from the next?
Grayson Hernandez
As a person who has had garum, two-crab, and three-crab; there's a lot of difference. Especially if you're going to use it to season a bowl of rice.
Luke Ortiz
>Old wine So vinegar? Or oxidized red wine?
Julian Cooper
That Vietnamese stuff uses a higher ratio of salt to fish. Garum is even stinkier and less salty. Also, the good quality garum apparently uses more tuna than anchovy.
Nathaniel Watson
Real garum is long gone. The fish garum was made from was driven to extinction.
Ayden Mitchell
>As a person who has had garum >lying on a Bruneian skinny dipping forum
Jayden Cooper
>two-crab, and three-crab Not fish.
Jace Rogers
>That Vietnamese stuff Pretty much the same shit, dude.
This. You can approximate it, but much like Latin, you'll never know what it was really like.
Joshua Green
;(
Cameron Gonzalez
I am a classical antiquity buff too and I just use red boat
Anthony Butler
God I want to make out with a giraffe
Jason Diaz
Same here, actually.
Ryder Robinson
I'm fairly certain you're thinking of Silphium, garum was probably made with any suitably sized fish, most of which still exist today.
Logan Long
...
Jose Sanchez
Just buy fish sauce, it's basically the same thing. A guy on Youtube tried to make his own and it was terrible.
Jeremiah Martinez
go buy colartura di alici, it's a medieval version of the recipe and it's top tier stuff. just salt and anchovy. they use barrels rather than pottery
Jeremiah Robinson
this I live in Vietnam and tried making some roman dishes with this tasted good, but idk how accurate it is also Worcestershire sauce works too
Jeremiah Cooper
This is where ketchup (fish sauce) came from. What we have now is pretty much nothing like it. Tomatoes took the place of the fish for the savory/umami flavor, but the salt and vinegar(old wine) is still there. Of course, some ketchups have sugar and other stuff added. Keep in mind that lots of cultures developed this type of fish sauce.
I say give it a go, but also research other culture's fermented fish sauces and how those were made. If this is your first fermented item, research what to look for when things go bad (mold, bitter flavor, etc.) There's a big difference between something that if merely strong and overpowering in flavor and something that is bitter and nasty you can't keep in your mouth.
Carter Torres
>buy a fancy wine >don't like the taste, grape drink should be sweet >dilute it with water and put syrup in it >mfw The Romans did it. It's good to be cultured.
Camden Bennett
The Romans never put syrup in their wine. Resin, herbs, even chalk but never syrup. Hell, the only sweetener they had was honey.
Nathan Reyes
colatura di alici is great, just don't use too much
