The ancient art of making Roman fish sauce, Pt. II
The Garum Strikes Back
In the last instalment, I explained how I’d salted sardines, put them in a Mason (Kilner) jar, and found a way to keep them at a constant temperature of about 30 Celsius with a seedling mat, which was placed in a Colman camping cooler.
Before I go on, some people may be asking: what is garum, anyway?
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