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Thread: The Team Resurrecting Ancient Romes Favorite Condiment

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    Arrow The Team Resurrecting Ancient Romes Favorite Condiment

    The Team Resurrecting Ancient Romes Favorite Condiment - Making umami inside 2,000-year-old ruins.


    ON A SUNNY DAY IN May, a dozen people met in the Roman ruins of Troia, in what is now Portugal, with a recipe. The ingredient list? 400 kilos of sardines, 150 kilos of sea salt, and 350 liters of seawater. The group included archaeologists, nutritionists, palynologists, ichthyologists, and, of course, one skilled chef. They had assembled to experimentally recreate garum, the ancient fish sauce of the Roman Empire, just as it was originally produced.

    The group patiently gutted the small fish with two or three cross-cuts, threw them into ancient stone tanks, and covered them with brine made by combining the salt and seawater with a metal paint paddle. Their goal was to return garum to the Portuguese diet.



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    The rescue of this part of our history can reconnect us with the way we ate in this land centuries ago, says chef Pedro Almeida, one of the members of the Garum Lusitano, or Portuguese Garum, project. Troia, a quiet peninsula on the southwest coast of Portugal, is best known as a family summer destination. But some 2,000 years ago, it was an important economic engine for the Romans.



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    https://www.atlasobscura.com/articles/garum-fish-sauce
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    Sort of sounds like one of my favorite Vietnamese condiments Nuoc Chum (fish sauce) which is also made from anchovies and salt water. Of course, I don't make my own, I buy it from the supermarket

    https://en.wikipedia.org/wiki/Fish_sauce
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