I want to thank EC of NY for lunch today. EC of NY sent some garum… yes… garum. I have written about garum several times (check here and here.), but most recently in the form of colatura, a super concentrated pickled fish reduction from southern Italy.
We know how ancient garum was prepared and we have a garum factory and many containers in the ruins of Pompeii. The naturalist Pliny describes its making from the intestines of fish, macerated in salt and left in the sun for one to three months, where the mixture fermented and liquefied.
You can buy your garum using amazon! And it is nearly always on my wishlist.. for obvious reasons.
It has a lot of protein and B vitamins!
Garum is good for you!
Seneca was, however, sceptical. "Do you not realize," wrote Seneca in a letter (95)- generally a killjoy – "that garum sociorum, that expensive bloody mass of decayed fish, consumes the stomach with its salted putrefaction?" Garum sociorum was imported from Spain, after all.
Well… garum wasn’t all that expensive in its lower grades or when made domestically. It was consumed rather like is modern descendent ketchup – really – by everyone. There were some very fancy expensive concoctions of garum, however, just as there are boutique designer ketchups now.
To use your garum or colatura, cook pasta… very thing "angel hair" works best for this. A classic serving size of pasta for men is 100 grams. I use about 75 grams these days.
Meanwhile, chop up garlic and hot peppers and parsley, very fine, and put it all in a bowl.
Put a tablespoon of garum over the chopped stuff.
Let the pasta cool a bit and drain very well. Add the cooked pasta and stir together.
In the meantime, sun helps not only to liquify your fish guts but also for the growing of tomatoes.
Planting requires beer…. which the ancient Romans called fermentum… and zythus… and cerevisia.
Meanwhile, this hummingbird is having a rest on the very peak of my feeder apparatus.
No beer, however.
This very young Yellow-Bellied Sapsucker is catching some rays – they typically look up like this, by the way.