Ancient fish sauce for seasoning (Garum)
350 g raw sardines or sardines, with heads
1.75 liters of water
1 tbsp oregano (leaves only)
In a saucepan put water and stir so salt that put raw egg floating on top. Pour a whole fish, add oregano and boil until the liquid begins to thicken. Allow to cool and strain through a cloth. The resulting clear liquid is garum. * With garum were tampered with meals rather than with salt. * The durability is infinite, is stored in special jars of garum (photo).