Authentic Roman Garum Fish Sauce Recipe


  • • 1 kg (about 2 lbs) small raw fish, thoroughly washed and drained but WHOLE; Pilchard, sardines, grunion, etc. You can make just one pound if that is what your incubator/fermenter will hold.
  • • pickling or sea salt to 20% of drained fish weight, do not scrimp here.
  • • 1 Tbs, dry leaf oregano, optional.
  • • An incubator/fermenter.


This Is Also Not My Own Recipe; Which Is Good As It’s Over Two Thousand Years Old. Real Garum Is Not Made With Boiled Fish But With Fish That Has Fermented In The Heat Of The Mediterranean Sun. In Most Parts Of The World There Is A Distinct Lack Of Warm

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