Comments on: Making Garum – The Traditional Way https://silkroadgourmet.com/making-garum-the-traditional-way/ by Laura Kelley Sat, 22 Jun 2024 22:23:26 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: John https://silkroadgourmet.com/making-garum-the-traditional-way/#comment-3940 Sat, 22 Jun 2024 22:23:26 +0000 https://silkroadgourmet.com/?p=716#comment-3940 At least 20 to 25% salt to fish, or green crabs in my case, is the typical ratio. What ever amount fish/crabs you have, just weigh it and then add 20% of that in salt and it will not spoil as long as your container and mixing spoon are kept clean while you periodically mix it. Three months later you’ll have a young garum, the longer it ages the more refined the taste will be.

]]> By: Laura https://silkroadgourmet.com/making-garum-the-traditional-way/#comment-2663 Sun, 14 Feb 2021 17:59:17 +0000 https://silkroadgourmet.com/?p=716#comment-2663 In reply to Xander.

Your mackerel will probably rot before they digest with that small amount of salt. I used a reverse ratio (more salt than fish) and it worked well. Stir it well every couple of days. If you’ve made one of the “cooked” garum recipes. That’s not garum. There is a tremendous amount of misinformation about garum on the web – for instance, that its Greek – NOT. Unless you got the information direct from Geoponic on Penelope or some other site, I wouldn’t trust it

]]> By: Xander https://silkroadgourmet.com/making-garum-the-traditional-way/#comment-2647 Sat, 30 Jan 2021 22:35:03 +0000 https://silkroadgourmet.com/?p=716#comment-2647 Are you sure about the quantity of salt? Geoponica and various other recipes recommend about one part salt for every eight parts fish.

I just started my first batch today (3.5 kg of mackerel with 500 grams of salt to be on the safe side). Should I add more salt?

]]> By: DAVE https://silkroadgourmet.com/making-garum-the-traditional-way/#comment-1816 Sun, 11 Aug 2019 02:52:35 +0000 https://silkroadgourmet.com/?p=716#comment-1816 How adventurous and exciting!

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