Tuesday, June 7, 2011

Garum Fish Sauce by Heston Blumenthal (Engl)

Garum, a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, was the supreme condiment.
The sauce was generally made through the crushing and fermentation in brine of the innards of various fishes such as mackerel, tuna, eel, and others.

Heston Blumenthal recreates a traditional Roman fish sauce called Garum. First he has to catch the mackeral using a traditional bait and line method.

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