Ancient fish sauce for seasoning (Garum)

Ingredients
350 g raw sardines or sardines, with heads
1.75 liters of water
400g salt
1 tbsp oregano (leaves only)
Method
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).
Containers:
Difficulty
Easy
Tested
0 users
Author
Aliana
21 May 2009
Source
Mark Gavin Marcus Gavius ​​Apicius