Speaking of the Romans. Bought some fresh anchovies earlier. Half kilo for 80p. In turn this reminded me
of Garum or Liquamen..a fermented fish sauce used as an Umami flavoured condiment.
What is called liquamen is thus made: the intestines of fish are thrown into a vessel, and are salted and small fish, especially atherinae, or small mullets, or maenae, or lycostomi, or any small fish, are all salted in the same manner and they are seasoned in the sun, and frequently turned and when they have been seasoned in the heat, the garum is thus taken from them. A small basket of close texture is laid in the vessel filled with the small fish already mentioned, and the garum will flow into the basket and they take up what has been percolated through the basket, which is called liquamen and the remainder of the feculence is made into allec.
Garum is believed to be the ancestor of the fermented anchovy sauce colatura di alici, still produced in Campania, Italy,[40] as well as the fermented anchovy and sardine paste pissalat in the Nice region, France.[42]
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Speaking of the Romans. Bought some fresh anchovies earlier. Half kilo for 80p. In ... [more]