2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sauces made from fish guts, which are particularly dense, are preferred by chefs because of their flavor and nutritional value. This requires shrimp pate and anchovy sauce, for example.
In Roman cuisine, sauces and fish products were held in high esteem. They also relied on huge amounts of universal spices such as salt and pepper, as well as cinnamon, cloves, saffron, basil, bay leaf, thyme, savory, marjoram, coriander, mustard seeds, cumin, cumin, mint, anise and poppy..
Legendary in this regard is the extremely salty fish sauce, called liquamen or garum. This is the original fish pate, first produced in the Mediterranean from shrimp "garus". It was a universal Roman spice, added to cakes, compotes and honeydew in the same way as we add ketchup today, for example.
Garum sauce was first mentioned in "Apicius on Cooking" (Rome, I or II century AD). In the Eastern Mediterranean, however, it was known as early as 500 BC. The recipe for its preparation is found in Petronium's Satyricon explains that in order to obtain this very valuable product for the ancients, we must cover the bottom of a 30-liter vessel with a layer of spices such as anise, dill, mother-of-pearl, mint, basil, devesil, etc., arranging on top of it another layer of pieces of any uncleaned fish.
It in turn should be covered with salt and so on in the same order until it is completely filled with salt. The vessel is allowed to respond for a week and is stirred periodically for another twenty days. The strained brine is actually garum. The main producers in those days could be found on the southern coast of Spain in New Carthage.
Anchovy pate is considered one of the ancient types of garum. The most common raw material for making it was mackerel.
Garum sauce
The recipe for the modern Garum sauce is different from the ancient one.
Necessary products: 350 g raw sardines or anchovies with heads, 1.75 l water, 400 g salt, 1 tbsp. oregano (leaves only).
Method of preparation: Put the water in a large saucepan and mix with a large amount of salt - so much so that a raw egg can float on top. Put the fish whole, add the oregano and boil until the liquid begins to thicken. The product is allowed to cool and filtered through a towel. The resulting liquid is garum.
The sauce is used to season dishes instead of just salt. Its durability is unlimited if stored in special garum jars.
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