Garum (fish sauce) is liquid umami, forged by harnessing the natural proteolytic enzymes found in fish innards. By controlling salt concentrations, we prevent putrefaction while allowing the enzymes to literally digest the flesh into a golden, aromatic sauce.

Master Rule: Salt levels below 15% invite lethal pathogens. Salt levels above 25% stall enzymatic activity completely. Hitting the 20% sweet spot guarantees safety and optimal breakdown.

Configure Parameters

5000 g
20 %
85 F

Calculated Targets

Est. Ferment Time
6 Months
Enzymatic Digestion
Salt Required
1000 g
Est. Liquid Yield
3000 ml
Safety Risk
Low
Do not gut the fish. The digestive enzymes required to break down the proteins reside entirely in the internal organs.

Garum Variables

Temp Range Enzyme Speed Time to Harvest Notes
60 - 70 F Very Slow 12 - 18 Months Traditional Roman cellar method
75 - 85 F Optimal 6 - 9 Months Excellent balance of speed and clarity
90 - 100 F Fast 3 - 5 Months Vietnamese tropical roof method
140 F (Koji) Hyper-accelerated 4 - 6 Weeks Requires Koji rice for enzymes (Noma method)

Precision Master Protocol

  1. 1
    Step 1: Obtain whole, ungutted small oily fish (sardines, anchovies, or mackerel). Wash them lightly in brine.
  2. 2
    Step 2: Weigh the total mass of the fish.
  3. 3
    Step 3: Calculate and weigh the required coarse sea salt (strictly 20% of the fish weight).
  4. 4
    Step 4: Layer the fish and salt in a sterilized glass or wooden vessel, finishing with a heavy layer of salt on top.
  5. 5
    Step 5: Place a weight on top to press the fish down. Leave in a warm spot for months, stirring occasionally. Strain the resulting liquid through a coffee filter.
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