/ck/ - Food & Cooking

[Anonymous No.16546354]

Garum tiem. 1 kg of mackerel, 1.5 kg of European pilchard (sardina), 0.5 liter of tuna blood and 0.5 of tuna guts, 2.3 kg of salt. Fish is 110% fresh (less than an hour from the net). Site: Dalmatia, Croatia. Will report after two months of fermenting. Wish me luck.

[Anonymous No.16546360]

>>16546354

>Roman fish sauce

[Anonymous No.16546369]

>>16546360
Lets say it's Mediterranean

[Anonymous No.16546520]

>>16546354
Fuck yeah, based Illyrian

[Anonymous No.16546556]

>>16546354
!remindme 2 months
... oh wait

[Anonymous No.16546571]

>>16546354
Sounds great, but do you really need that much salt?

[Anonymous No.16546573]

>>16546354
poserem ti se u usta

[Anonymous No.16546600]

>>16546354
ohhh you did what i wanted do nice. wanted to get a fucking barrel but didn't know where. seen those colatura ones wherein you drill a hole at the bottom to let the liquid out. good luck anon

[Anonymous No.16546601]

>>16546571
yes

[Anonymous No.16546605]

>>16546601
Oh. Okay.

[Anonymous No.16546621]

>>16546354
Ah! I'm glad you are here. I plan to cook fresh sardines for the first time. My idea is to cook them whole: scales on, guts in, head and tail on. What do you think? I saw videos of the Portuguese doing this on a grill.

[Anonymous No.16546630]

Nice, I was just wondering if anyone was doing garum. Good luck OP, see you in 2 months. Please post your whole recipe then

[Anonymous No.16546636]

>>16546630
>Please post your whole recipe then
He just did.
You put everything in a dark, dry place and let it rot.

[Anonymous No.16546643]

>>16546636
OP here
This. I used an old rubber boot instead of an amphora.

[Anonymous No.16546683]

>>16546354
now I want to see if pickled fish eyes would be good

[Anonymous No.16546727]

>>16546643
Pretty neat idea

[Anonymous No.16546761]

>>16546643
What type recipe are you following? An ancient Roman one? Local tradition? Something you 're trying yourself?

Good luck.

[Anonymous No.16546762]

>>16546643
>I used an old rubber boot
As if the garum itself wouldn't be smelly enough.

[Anonymous No.16546867]

>>16546761
Roman recipe. It's simple and the best. Just be sure to get absolutely fresh fish - that is essential.

[Anonymous No.16546869]

>>16546354
BASED AS FUCK!

[Anonymous No.16546971]

>>16546867
whats the point of super fresh fish if its gonna rot inside that thing anyways

[Anonymous No.16546976]

>>16546971
it needs to rot in presence of salt

[Anonymous No.16546987]

>>16546354
No anchovies?

[Anonymous No.16547114]

>>16546354
>GARUM

[Anonymous No.16547147]

>>16546354
Nice, puukko

[Anonymous No.16547177]

>>16547147
It's seriously mangled Fällkniven F1. sad story but it's a kitchen knife now.

[Anonymous No.16548704]

>>16547114
unexpected kek

[Anonymous No.16548719]

>>16546354
I've always wanted to try garum/liquamen
Best of luck OP, I've heard fermenting fish sauce smells like an open grave so I hope your neighbors don't live too close

[Anonymous No.16548872]

>>16546556
Reddit truly is the superior website.

[Anonymous No.16548903]

>>16548872
then go back and stay

[Anonymous No.16549719]

>>16546971
>>16546976
It's will not rot you morons

[Anonymous No.16549847]

>>16546354
>2 months
imagine the smell
I've driven past the factories in thailand where they make fish sauce and the smell is absolutely fucked, I wouldn't want that shit in my home

[Anonymous No.16549852]

>>16546354
it's okay, you're on /ck/, the thread will still be live in 2 months

[Anonymous No.16549981]

>>16546643
>an old rubber boot
did a girl use it first?

[Anonymous No.16549996]

>>16546354
>two months of fermenting
do-it-yourself botulism

[Anonymous No.16550020]

>>16549996
Botox is mostly a problem under anaerobic conditions. If stored in an open vessel with enough salt it shouldn't arise.

[Anonymous No.16550023]

>>16546369

Ancient Chinese borrowed from the Romans, or Romans borrowed from the Ancient Chinese?

[Anonymous No.16550061]

>NOOOO IT WILL ROT STINKY STINKY IT WILL GIVE YOU BOTULISM AND YEAST INFECTION ITS NOT LIKE WE PERFECTED FERMENTING AND PRESERVING THOUSANDS YEARS AGO

[Anonymous No.16550064]

>>16550061
maybe humanity did perfect fermenting thousands of years ago but that in no way suggests OP did

[Anonymous No.16550066]

>>16546354
post more pics

[Anonymous No.16550071]

>>16550064
For one making garum usually involves keeping the fish in the strong Mediterranean Summer sun and heat. OP OTOH is a Scandi from what I can gather so I'm not sure if that'll work.

[Anonymous No.16550084]

>>16550071
Op said he's from Croatia.

[Anonymous No.16550087]

>>16550084
whelp then OP is practically already dead

[Anonymous No.16550088]

>>16550064
its just fish and salt
salt curing is one of the oldest methods of preserving known to man right behind keeping things in snow and drying things

[Anonymous No.16550091]

>>16550084
Ah right, so much for my reading comprehension.

[Anonymous No.16550102]

>>16546621
Portuguese here, yes, you can do that. That is mostly done when using the grill.
On other recipes the belly is cleaned.
Another benefit of the grill outside mode is that the kitchen wont get the fishy smell for hours.

[Anonymous No.16550109]

>>16550088
doesn't mean OP is up to the task

[Anonymous No.16550117]

>>16550087

Those beaches though.

[Anonymous No.16550119]

>>16550117
Apparently they got a sea organ that plays cacophony as the tide rolls in. Very pretty though

[Anonymous No.16550124]

>>16550119

I'll take Croatia over Italian beaches any day of the week.

[Anonymous No.16550137]

>>16550087
wut

[Anonymous No.16550167]

>>16550124
that almost goes without saying

[Anonymous No.16550447]

>>16550102
Appreciate you confirming that for me. Can't wait to try it and see how much better fresh /deenz/ is compared to canned.

https://www.youtube.com/watch?v=ulBNz_PILFI

[Anonymous No.16550470]

>>16550102
https://youtu.be/xdB_zvfV-QE

[Anonymous No.16550489]

Can't wait to see the end result, OP

[Anonymous No.16551203]

>>16546354
Good luck OP, hope to see you in two months.