Tuna garum

This recipe dates back to ancient times when it was used to salt food. Nowadays it is used in Asian Cuisine in the form of Nam Pla or Nuoc Mam: fish sauce. For home-made fish sauce: try this variation, in which the fish is fermented in a yoghurt machine. This component uses melvas: small Italian tuna.

Tuna garum

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melvas, fresh or frozen




Preparation method

  • Lightly pound the fish slightly flat.
  • Mix with salt so that all the fish are surrounded by salt and put in an incubator (e.g. a yoghurt machine) that enables fermentation up to approximately 40°C.
  • Turn the fish twice a day.
  • After a few days the fermentation process will have been largely completed.
  • You will now have a relatively thin sauce. All that will be left of the fish will be bones.
  • Pass through a fine sieve and then through a passing cloth (etamine).
  • Undiluted and tightly sealed the garum can be stored for over a year.

Serving suggestions

  • As a flavour enhancer in fish dishes and sauces.

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