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It took 4 months of fermentation, but I made my own garum (or more accurately, liquamen).

I can now confirm it was under the supervision of Sally Grainger, world's leading authority on the subject, author of The Story of Garum.
Here's how I did it...
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I started with small, whole sardines, purchased frozen and then left to thaw (from a Portuguese grocery in #Montreal)
Then I added salt, "Pope's Salt" from Cervia in #Italy, but any sea salt will do: 20% of the weight of the fish, or 77 grams. #garum
Read 21 tweets
It's took a long timeā€”4 months of fermentation, in factā€”but I made my own garum (or more accurately, liquamen), under the supervision of the world's leading archaeological authority on the subject. (Looking at you, Sally!) Here's how I did it...
(thread)
I started with small, whole sardines, purchased frozen and then left to thaw (from a Portuguese grocery in #Montreal)
Then I added salt, "Pope's Salt" from Cervia in #Italy, but any sea salt will do: 20% of the weight of the fish, or 77 grams. #garum
Read 16 tweets
It's been a long time comingā€”four months of fermentation, in factā€”but my homemade garum, made under the supervision of the world's leading archaeological authority, is ready. And today is the day I'm going to taste it!
(I've got the phone in front of me, speed-dial set for 911.)
Before I try itā€”not that I'm delaying the taste-test, ahemā€”I'll tell you how I made it. (Garum, btw, is an ancient fish sauce that was used in almost all Roman recipes to add "umami" flavour.)
I started with whole Portuguese sardines, aka sprats...
Then I added salt, "Pope's Salt" from Cervia in #Italy, but any sea salt will do: 20% of the weight of the fish, or 77 grams. #garum
Read 18 tweets

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