Garum There are 5 products.

Garum, fish sauces and meat sauces buy online at Condito Ferments

Garum is originally a fish sauce from the Roman Empire which is often mentioned in the cookbook Aspicius and is similar to the Asian fish sauce. Here, only fish waste and small fish that were not good to eat were salted and left to ferment. Today, there is still "Colatura di Alici" in southern Italy, but it is subject to a different production process.

In modern cuisine, the protein source such as fish, meat, etc. is mixed with a portion of koji, salt and water or soup and fermented at 60° for at least two months. The high temperature prevents the development of pathogenic bacteria, increases the enzyme activity and accelerates the fermentation process.

The garums which we use and which you can order from us are partly made from leftover Parmesan rinds (ReggianoGarum), chicken carcasses (Chicken Garum), bacon scraps (SpeckGarum), and fish carcasses (FischGarum) and are therefore partly recycled foods with a very intense flavour.

Possible applications: To refine sauces, soups, dressings, risottos, meat dishes, purees and to marinate meat, fish and vegetables.