Fish for garum sauce 6. How I made ancient Roman garum sauce (with photos and comments)
Calories: 1415
Proteins/100g: 9.19
Carbs/100g: 3.28
Can a dish be tasty and dietary or low-calorie at the same time? Yes, this is exactly what I want to offer today. Baked chicken breast with vegetables in the oven, the recipe with a cooking photo of which is offered to your attention today is prepared quite simply, and the result is a bright, fragrant and juicy full-fledged dish. A marinade based on cheese (natural yogurt) will add a pleasant taste and juiciness to the chicken breast. I also advise you to try to cook no less bright and appetizing, it is also easy to do at home.
Preparation time: 30 minutes.
Cooking time: 50-60 minutes.
Yield: 2-3 servings. 
Ingredients:
- chicken breast 450 g,
- cow or lamb cheese 170 g,
- natural yogurt or sour cream 50-70 g,
- garlic 2 teeth,
- parsley and dill 2-3 sprigs,
- a mixture of ground peppers, a pinch,
- eggplant 2 pcs.,
- medium-sized tomatoes 4 pcs.,
- young zucchini 1 pc.,
- sweet pepper 0.5 pcs.,
- Onion optional.
- vegetable oil 2-3 tbsp. l.
How to cook at home
Rinse chicken breast and pat dry with paper towel. Cut into several lengthwise pieces with a sharp knife. Then cut each of the pieces of breast into portions. 
Transfer the chicken meat to a deep bowl for further pickling. Finely chop the parsley and dill and add to the meat. From spices, you can add a mixture of ground peppers. I also often use ground walnuts (a handful) in this chicken recipe. Nuts will give the finished chicken a pleasant aroma. Chop a few garlic cloves finely and add to the meat as well (this is optional). 
For the marinade, our chicken will need cow or lamb cheese, 150-200 g will be enough. Instead of cheese, you can use natural yogurt, kefir. 
Mix the chicken with the cheese and put it in the refrigerator under the film for 20 minutes. Salt should not be added to the chicken, because the cheese is already salty. 
While the meat is marinating, prepare all the vegetables. To do this, rinse the eggplant, zucchini, peppers and tomatoes. Cut all the vegetables into circles, do not salt. 
In a heat-resistant frying pan with sides, cover parchment or foil, lightly coat with oil (1 tsp). Start laying out all the vegetables with chicken, alternating the color of the ingredients. A beautiful and appetizing picture is already obtained, which makes you want to taste this dish. Mix the rest of the marinade and vegetable oil (1.5 tbsp. L) and coat the workpiece with this mixture on top. 
In a hot oven (190 degrees), bake the chicken with vegetables for 30-40 minutes. At the end of cooking, prick one piece of meat or vegetable to check for tenderness. 
Serve such a tasty and at the same time harmless dish for the figure
Ancient Roman garum is one of the oldest fish sauces in the world. In the Apician Corpus, a cookbook from the middle of the first millennium AD, garum is mentioned as part of many dishes, it also says what it was made from: tuna, anchovies, mackerel and various herbs were used.
with heads and entrails fermented for several months in the sun in stone tanks (such survived, for example, in Chersonese), and various ancient sources
reported: the smell in the production of garum was such that the sauce had to
do it in designated areas. Something similar is being done in Southeast Asia.
and now: the famous Asian fish sauces are of the same nature.
A few years ago, a resident of Tomsk, Maxim
Stepanenko repeated the culinary experience of the ancient Romans, and then repeated it more than once. How, why and why - we asked him himself.
“My wife once bought a package of small salted fish. On the package
it was written how in ancient Rome garum sauce was made from such a fish. It got me interested. What is called, torknulo. And I decided to cook it.
I love fish, the family eats a lot of fish, especially in fasting, and fish is very
waste product. Sometimes heads, fins and giblets occupy up to 30% of the carcass,
so there were no problems with raw materials. I looked for a recipe on the Internet, found it in references to the Roman writer Gargilius Martial. I also realized that in reality no one did it in Russia, there are continuous theoretical reprints on the net.
buy the right amount of fish or get a lot of raw fish waste, garum
can be done right away. From 35 kg of fish (or waste), you can end up with 8–9 liters of garum.
I don't have a fish factory, I wasn't ready to make garum, so I started collecting raw fish waste gradually from the end of October. He put them in a 36-liter stainless steel tank that stood on an unheated veranda. What I collected: fins, tails, heads, giblets from herring,
mackerel, pollock and pike. In no case should you put in a garum
thermally processed fish, this is a fundamentally important point. Another important detail: the more offal, the better it will be
prepare garum, because this sauce is not a product of rotting or fermentation,
as some foolishly write, but a fermentation product of fish protein. enzymes,
liquid, more precisely, puree.
If you live in an apartment, then fish waste can be stored in the freezer or on the balcony until the right amount is collected. Every time I put fish in a flask, I sprinkled it with coarse salt.
at the rate of 1 part of salt to 8 parts of fish. Garum salt cannot be spoiled if there is more of it, the sauce will simply be saltier at the exit and it can be added to food in smaller quantities. Actually, thanks to salt, the fish is preserved and does not rot in the summer even under the Spanish sun.
By the end of April, half of the flask turned out, I had to
add more fish. I bought several kilograms of capelin, pollock and blue whiting. relatives
brought half a bag of bream. On the Ob, bream is considered a fish
second-rate, and if they come across, they are either thrown away or used for fertilizer: they are buried when planting a pepper or tomato under a bush; no
mullein is not needed, the vegetable grows perfectly! I chopped the bream into pieces and put it in a tank, where I sent the purchased fish. Then spices and dried herbs: a few packs of Herbes de Provence, bought sage and mint at the pharmacy. And I had half a kilo by me
dried set of dill, parsley, cilantro. Added a few more packages
laurel, coriander, black peppercorns and allspice.
(Garum does not need to be cooked only from river fish. And certainly not from one ide. Once my friends brought a lot of ide and roach. I dried the roach, put the ide on cutlets
and dumplings. From the raw remains of all this, I prepared my second garum, the taste of which I did not really like. The ide has a specific taste, and it has passed into the sauce. In the garum, there should definitely be mackerel and capelin, each of these fish is at least 15% of the total mass.)
At the end of April, the tank moved to the greenhouse. Fermentation
begins when the mass warms up to a temperature above 20 degrees. A kitchen and a central heating battery will also do; Spanish heat, as it turned out,
About a week bubbles appeared in the raw material, probably it was carbon dioxide from the fermentation of glycogen. In addition, the raw material has slightly increased in volume: therefore, when filling the container with fish, you need to leave at least 20 cm to the edge so that the garum does not crawl out
Internet stories that when cooking garum begins
wild stench - nonsense. If you do everything right, then there is no rotting. When garum
stood in a greenhouse, even flies did not fly there, it smelled only next to a flask - fish
with spices. The second time I did garum was in September, while the flask was in the kitchen
two months near the stove, and none of the guests even guessed that there was fish in the flask!
By mid-July, the contents of the flask turned into a puree
mass; it makes no sense to keep raw materials for more than two months. Strained the mass, and it turned out about
16 liters of primary garum - brown puree mass with fish and spices
At first I thought that this puree was garum (on the Internet about this
not a word). But it's not. In the cold
stratification begins: what in Rome was called chalex rose up - a dense
a mixture of proteins and fat, and at the bottom there was a transparent liquid of a light brown color. This is the garum. I carefully pushed a thin tube through the chalex and carefully drained
garum. Since there were no Roman legionnaires, slaves and the poor around me,
I did not sell the remaining chalex to them, but sent it to the compost heap (good
fertilizer, by the way). Formally, chalex is edible, but it quickly becomes bitter.
(fish oil is oxidized), and it also gives the food a painfully strong taste of fish. It may have been suitable for Roman slaves, but free Russians are better
Enough recipes for chocolate-covered ice cream and cheese sweets - let's talk about ancient Roman cuisine! Among the ancient Romans, one strange sauce was unexpectedly popular, which they used more often than salt, and which was made throughout the Roman Empire.
It was called "garum", it was made from fermented fish. The Romans liked its salty taste, and they poured it over almost any dish.
What is a garum?
Some of the linguistic vicissitudes that occurred with the concept of "garum" are described in this article. So in some historical periods the word garum was synonymous with the word liquamen, while in others liquamen was a separate sauce. The thick remaining after filtering was called "allek", but often the whole mixture was called the word "garum".
The garum recipe has varied a lot, and we also suggest using different types of fish, although in the video above we use only the main option - the notorious mackerel innards.
Precisely because garum was prepared in different ways, it is difficult for us to understand which version of the sauce was most often eaten by the Romans. However, this cannot prevent anyone from preparing an approximate analogue of garum at home.
This sauce was so popular that poems were written about it - albeit in a rather critical tone: for example, according to Martial, young Romans were seriously afraid that a girl ate garum before a date. Although garum is similar to modern fish sauces, most tasters cite its flavor as surprisingly subtle and note that it brings out the flavor of the food well.
As is always the case when reconstructing ancient customs, we cannot get an accurate picture even after gathering all available information. However, the recipes below will give you an idea of what this most popular ancient Roman sauce tasted like. If you decide to cook it, try adding it to one of the dishes from the book of ancient Roman recipes by Patrick Faas.
Classic garum
Author Laura Kelly took nine months to make the authentic garum, but that's a little longer than ancient sources suggest. The recipe can be modified to use pre-fermented mackerel, and then it will take less time (you can use the whole mackerel, you can only the insides - sources differ on this). Researcher Robert Curtis also offers another, more detailed recipe.
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BuzzFeed10/11/2013The amount of fish should be adjusted according to need, as old recipes will likely end up with a lot more sauce than you need if you follow the instructions exactly.
Ingredients:
Mackerel (can be replaced with anchovies, sardines or any other oily fish)
. Sea salt
. Spicy herbs (optional; preferably dried)
. earthen vessel
Recipe:
Prepare mackerel - you can take the whole fish, but it is preferable to limit yourself to only blood and entrails. Mix with sea salt—the best proportioned recipe, preserved by a 10th-century compilation called Geoponics, recommends using one part salt to eight parts fish. You can add herbs.
Leave the mixture to ferment under the hot sun for two months (different authors write about different terms, usually from a month to six months, although some argue that 20 days is enough). Stir to help the fish dissolve, and then strain the liquid that forms on the surface. Ideally, the sauce should be clear, but it doesn't have to be.
Quick garum
Most modified garum recipes advise boiling the fish in water and straining the resulting mixture. As a result, the taste, of course, is not as subtle as that of the “classic garum”.
The culinary researchers at Ancient World Alive offer readers a wealth of ancient recipes. To get garum, they recommend straining salted fish broth.
Recipe:
Boil the fish in sea salt water until the liquid thickens (crush the fish if needed). Five minutes before done, add grape juice and oregano, strain and bottle.
Very fast garum
The Nova science show website has an excellent list of Roman recipes, including "modern garum". The author of the recipe recommends evaporating a quart of grape juice, dissolving 2 tablespoons of anchovy paste in it and adding oregano.
Purchased garum
Of course, you can always cheat - and this is not such a bad idea, because our recipes for garum are still, in the end, based on guesswork about how this sauce was made in ancient times.
Meanwhile, many Thai and Vietnamese fish sauces are very reminiscent of garum, and Italian colatura di alichi, it is likely even prepared in a manner similar to the original garum.
Original article: .
The materials of InoSMI contain only assessments of foreign media and do not reflect the position of the editors of InoSMI.
Garum sauce is an amazing product. It is considered to be one of the most ancient sauces in the world, which was popular in the ancient Roman city of Pompeii. Garum (this: ancient Greek γάρον) is the famous fish sauce, the main delicacy of Ancient Rome, admiring reviews of which can be read in many literary works of that time.
Seneca and called it "the ichor of decaying fish", with which his contemporaries "poison themselves". This sauce was part of almost all dishes of Roman cuisine, most fully described by Apicius in the cookbook "De Re Coquinaria" (c. 400 AD), and was such a popular seasoning of that era that in many regions it completely replaced salt. In particular, instead of "salting the dish", Apicius often writes: "If the dish is insipid, add garum, if it is salty, a little honey." Not a single dinner party, not a single feast was complete without a garum, and every self-respecting merchant considered it a matter of honor to have it on sale. It was produced throughout the empire, but its production and export was especially established in Pompeii.
An interesting fact - the ancient Romans first used garum sauce only as a medicine, a healing elixir for many ailments, ranging from headaches and insect bites to numerous digestive disorders. Only a few centuries later, the inhabitants of Ancient Rome began to use garum sauce for its intended purpose. Garum sauce was so popular that absolutely everyone ate it, both the nobility and the common people.
"Garum" was known back in the Neolithic era, it was prepared by the tribes that inhabited northwestern France (modern Brittany), and then improved by the Celtic druids, who distributed this sauce to warriors as an energy supplement (doping) before the battle. Molva (sea pike) was used to prepare the sauce. And only much later, garum began to be used as a dressing for not very fresh dishes to hide their taste caused by storage in the heat.
Then the Romans, having tasted the taste of this sauce properly, began to add it as a seasoning to their favorite dishes. Its liquid part, which drained and became garum, an expensive delicacy, was intended for the patricians, and what remained after filtering went to the table of the poor and was called liquamen (liquid) or allec.
It should be noted that the garum did not sink into oblivion along with the Ancient Roman Empire. This sauce was mentioned in the gastronomic treatise of the Greek physician Antim "De observatione ciborum" (6th century AD) when describing a typical Roman sauce enogaro (wine and garum). In the 8th century AD merchants from Comacchio traded garum along the Po River in the 9th century. AD The inventories of the monastery in Bobbio (in the Piacentine Apennines) record the purchase of two vessels with garum in the market in Genoa for the needs of the brethren. In addition, the production of garum was in the Adriatic basin, in Istria (Cassiodorus letter, VI century AD) and in Byzantium.
In the Middle Ages, the monks from Amalfi showed interest in this recipe, who in August usually salted sprats in wooden barrels with cracks between the boards. Such barrels were placed on props. Under the influence of the sun, the sprat secreted juice, which flowed through the slots of the barrels. The monks quickly realized that this juice could be used as a condiment and sold it to locals and other monasteries. Then they guessed to filter it, passing it through a woolen cap.
There is a similarity of this sauce in Italy and today - it is a strained anchovy liquid - colatura di alici di Cetara, a traditional product of the Campania region, produced on the Amalfi Coast, in Cetara. Until now, in the town of Cetara on the Amalfi Riviera, the art of making this delicious amber-colored dressing has been preserved, which was passed down from generation to generation, from father to son.
In Cervia, where people fished and mined sea salt from time immemorial, the production of such a seasoning was also established. The wooden boxes in which the fish are stored are arranged in such a way that, under the influence of salt and the sun, the fish secretes juice, which flows through the cracks. This juice is collected in containers, then carefully poured so that the sediment remains and the valuable liquid rises to the top. This liquid is stored at 12-15 ° in well-ventilated rooms, taking it out to the sun so that the water evaporates and the concentration increases. A month after such procedures, the last, final stage of processing begins: the juice is filtered through flax or wool caps, poured into oak barrels and left to infuse for at least 3 months. Usually the sauce is ready by the end of November or beginning of December. The result is an amber nectar with a rich, rich taste, the taste of the sea itself. It is a pure protein that is easily absorbed by the body. It is rich in calcium, phosphorus and iron, but the most important thing is its wonderful taste and aroma, which cannot but be liked. It is quite expensive: 40 ml of this nectar costs 10 euros, and it is enough for a couple of dishes, but it is worth it. They fill them with pasta dishes and salads based on seafood.
In Italy, you can also find garum armoricum - a dietary supplement in capsules, the effectiveness of which has not been proven.
English title: fish sause
Latin name: Liquamen
French title: La sauce de poisson
A similar recipe for making fish and oyster sauces exists today among the peoples of Southeast Asia. Currently, "derivatives" from the real garum sauce are Thai fish and oyster sauces. In the same row Worcestershire sauce or Worcestershire sauce.
Synonyms or other names:
garum (Greco-Roman, the oldest), Nyokmam (Vietnamese from the Phu Quoc and Phan Thiet regions), settsuru, ikanago shoyu and ishiru (Japanese from sardines and squid), nampla (Thai), nganpyi (Myanmar), nampa (Lao), padek (Lao, Isan), tyktrei and tikuti (Cambodian), patis (Filipino), yuilu and syayu (Chinese), ekchot and chotkal (Korean).
Fish sauce is one of the leading ingredients in Chinese, Vietnamese, Cambodian, Indonesian, Korean, Filipino and many other oriental cuisines of the world, and, of course, in Thai.
It is applied in the form:
- the actual sauce for ready meals;
- ingredient for combined and complex sauces and seasonings;
- a component of other recipes. Often serves as a substitute for salt.
Europeans hardly get used to such a seasoning because of the pronounced characteristic smell. Fish sauces from different nations and manufacturers vary in color. It is believed that light varieties are more elite than dark ones.
Garum sauce has a specific smell and pleasant taste and goes well with meat, fish and vegetable dishes.
Fish sauce is a product made from fermented (fermented with salt) fresh fish of various types. As a result of a long fermentation period, a clear, salty liquid (fish juice) is obtained. The main ingredient was small fish, usually anchovies, of which there were too many, and it was problematic to clean and butcher them. Although ancient garum recipes used mackerel, tuna, eel and many other fish. There were many recipes. Some used only the blood and entrails of the fish. Some species contained wine, honey, vinegar.
Caught fish trifles, the remains of large fish were laid out in huge vats, the bottoms of which were densely covered with crushed aromatic herbs. Coarse salt was poured on top, the vats were closed with wooden lids and exposed under the sun for several months. In some descriptions, the fish was fermented in stone baths. On certain days, the contents were stirred until it turned into a homogeneous mass, which was filtered, vinegar was added or not added, and poured into small clay amphorae.
Similar vats for fish sauce were also found during excavations in Spain and even in Chersonese:
During the cooking process, the mixture smelled so much that at some point the garum sauce was forbidden to be prepared near large cities. In addition to anchovies and red mullet, mackerel, tuna and mackerel began to be added to the garum sauce. The composition of aromatic herbs also changed, it could be sage, mint, thyme, dill, coriander and others.
Below is a translation and transcript of an authentic garum recipe:
The most complete description of the preparation of garum is presented by the writer Gargilius Martial (3rd century AD), it is not found at all in Apicius, probably due to the fact that then everyone already knew the recipe. According to Martial, you need to take a large vat, put a dense layer of chopped aromatic herbs (thyme, coriander, dill, fennel, celery, sage, mint and oregano) on the bottom, then a layer of whole small fish, after which - a layer of large fish, cut into pieces. Sprinkle everything with coarse salt for about two fingers. Repeat the operation as many times as desired. Close the vessel with a wooden or cork lid and leave to stand in the sun for two to three months, stirring once a day with a wooden spoon or rod, starting from the seventh day, and so on for 20 days. The name of the fish is not indicated, it is assumed that the small fish meant bops, red mullet or anchovies, and the large fish meant mackerel, mackerel or tuna. When the whole salting turned into a solid mass, a large basket of frequent weaving was lowered into the vat, and a thick liquid, garum, was gradually drawn into it. Garum was poured into jugs (up to 0.5 m) with a narrow neck and one handle, on which the name of the sauce, the type of fish, the name of the manufacturer and the year were written in ink. This method subsequently underwent many variations in order to create different varieties of garum, the number of which, according to Pliny, increased to infinity. To prepare one of the best varieties, they took the insides of a mackerel, salted it with gills and blood in an earthenware jug, and after two months they punched the bottom in the jug and let the liquid drain. Due to the spread of a fetid smell, the production of sauce in the cities was forbidden to everyone, except for special factories - offitsin.
Some of the best varieties of garum produced in Pompeii were:
Garum Excellens (from anchovies and tuna offal)
Garum Flos Floris (from different types of fish - mackerel, anchovies, tuna, etc.)
Garum Flos Murae (from moray eels)
A special high grade of garum was called in everyday life simply "liquid" - Liquamen.
The calorie content of garum sauce is 121 kcal per 100 grams of product.
The chemical composition of garum sauce includes: choline, vitamins B1, B2, B5, B6, B9, B12, C and PP, as well as potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.
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