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It probably contains Omega 3 oils as well since its made from fatty fish, which has some beneficial properties for humans. If the garum was supplemented with red wine it could've taken some properties from that too.
I'm so happy for you. I remember the first Garum video, where you were not able to make the long version because of the old house. You have come a long way and I am very glad you decided to pursue TH-cam. I know it was a hard decision and we are all very grateful and look forward to more amazing videos.
@@TastingHistory your content is absolutely amazing. Hell, you covered the history of major north indian foods better than indians. Most don't even know the origins of those dishes! Even I didn't!
Greetings as a viewer from Vietnam. Here our fish sauce is made almost the same way as your garum, but fermented for longer, which i think makes the flavour more mellow and umami. It is still so popular that it appears in almost every dishes just like with the ancient roman. In Vietnam and Laos, the unfiltered garum can also be used and actually tastes quite good when combined with other ingredients.
cool! I was wondering if fish sauce was the same! I think I remember seeing a "how it's made" or something about fish sauce. Thanks for the clarification.
i grew up in a primarily Thai household (Mum is German, Dad is Thai), and BESTIE SAME I WAS SO INTRIGUED WHEN I FIRST HEARD OF GARUM ON THIS CHANNEL LIKE "THAT SOUNDS LIKE FISH SAUCE ?? IS THAT ROMAN FISH SAUCE ??? ROMANS USED AND LOVED FISH SAUCE, TOO ?!?!" cx lolol
I have used vietnamese fish sauce in cooking but I think the one I got was way too salty. I know from Hot Thai Kitchen that different fish sauces tasted different and there are more premium low sodium types (red boat??). I’ll pay more attention the next time I go to my local asian market
That rotten smell you expected is from decomposition not fermentation. There’s something ranchers in Mexico do they take alfalfa cut it down and put it into holes in the ground then smash it and cover it up. It’s left to sit until the next year and if it smells rotten you didn’t get enough air out. It ferments with anaerobic bacteria. It smells really interesting, almost like slightly burnt grass
Seeing that we ferment everything in our guts, literally or in a way at least, what you're saying also occured to me a while back when I started fermenting foods. I imagine it as helping your gut before you eat and that it makes sense that it's happy that you're helping beforehand.
I love the fact that people around the world from Rome to Japan, thought to stick fish and salt together for a couple of months, and decided to eat it.😮
People are people all over the globe, everyone had the idea to make some sort of bread, be it from wheat or corn or flower, everyone invented a bow, and had complex burial rituals (some even involved pyramids and mummies) We are truly more similar than we are different
@@sspsp6545 You're on to something there. That was always my theory as to why ancient people started eating things that would make the average person sick. They were hungry, and desperate, ate it, and figured out it didn't kill them. The same goes for that Maggot Cheese they make on that Island off the coast of Italy. People back then didn't have a grocery store to go too when their homemade Cheese were swarming with vermin, so they pinched their nose, found out it didn't kill them, and made a tradition of it. I'm totally convinced that's where most of these unsavory recipes came from.
@@howardsternssmicrophone9332 this reminds me of what zizek said about french foods are just failed attempt at recipes whose cook are too prideful to admit that they failed
Max's glow up is impressive. Not only is he more handsome and knowledgeable than when he made the first video about garum, he was also able to buy a bigger house with a garden that would allow him to make said garum! I'm so proud of how far he's come!
Fun fact: I live in Italy, next to a village where garum is still made - Cetara is the name of the village, and we consume it as a seasoning for pasta.
@tosima8944 mmm... it is widely available online in Italy, not sure abroad. You can check on some Italian site that sends abroad. Be careful, tough: the cheap ones start from 50€/litre, 10/15€ for a tiny bottle - but you only need a few drops of it. You can search "colatura di alici di Cetara", "anchovies filtering of Cetara".
Nahhh, You'll be fine. I made fish sauce every year, Asian fish sauce tho. Before we put it in bottle, we boil it and seasoning with sugar and adjust saltiness with water. And added pineapple during fermenting, as well as molasses.
Some Southeast Asian recipes for fish sauce I’ve seen include a lactoferment starter, which I assume would reduce the risk of botulism because it would help increase the acidity faster.
Not to sound too cliche, but this video is one for the ages. I know I can't be the only one who's been waiting with anticipation for the day you finally finished this grand project of making garum, and I'm very pleased to vicariously experience your reaction.
@@TryinaD Well, we know from the cartoons that you can't EAT a Magikarp, or at least you wouldn't want to, but I don't think there's anything stopping you from making garum out of them.
this garum making process is so similar to my mom's homemade fish sauce here in vietnam. its so fascinating how people from such far away places make fish sauce in almost the same way
We know from archaeological evidence that there were Roman connected traders on Hainan Island in the first half of the first millennium. It's not off the wall to speculate that Roman traders who got hooked on garum decided to manufacture a local variant from similar fish in Southeast Asia. The trade eventually died out but the locals kept on making it for their own consumption.
@@brianmccarthy5557 As the trade routes were already there a lot earlier (somewhere between 2000 and 1500 BC), the recipe might have come the other way.
@@apveeningi think it's hard to say who did it first but knowing the extensive network the silkroad was and seeing what a prominent trade good garum was it's pretty likely it somehow found it's way in many directions
@@apveeningPreservation and salting techniques wasn’t exactly unique to one culture. Many practiced something similar. It’s kind of like the bow and arrow.. you see tribes completely isolated from other major civilizations who came up with it too. Humanity probably has a way of coming to similar conclusions through trial and error. It is only when you get to more advanced technology and building that major civs start to shine.
I made garum as a part of my final for a course on the history of Republican Rome. I had a hard time getting whole fish anywhere, but eventually found some at an Asian market. All was going well for the first month or two until my roommate (basically a stranger to me at the time) accidentally kicked it over in the middle of the night. He didn't have the heart to tell me, so he just kind of scooped it back into the vessel along with some inadvertent leaves and dirt. About two days later I went over to check on it and was horrified to see all sorts of foreign objects inside and smells that were offensive even in the context of making this putrid condiment. I made some "quick garum" based off of your recipe on this channel to pass off as my final project for the course. It worked out okay, but I haven't had the motivation to try this again.
I love that you brought people over and made them smell your vat of fish like a proud father. Great video we have come full circle with this one feom the original!
Garum seems like something that was discovered completely by accident. Like one guy tried to make normal salted fish, did something incorrectly, and forgot about it for a couple months and then tasted it out of curiosity and realized it was actually pretty good
Every food technique is discovered by accident if you think about it. Most try to achieve one thing and the results turn out to be different but interesting enough to pique their curiosity, so they keep going. Curing/preserving things with salt was common back then since refrigeration didn't exist so one person must've thought "oh why don't I preserve my fish with salt?" This could explain why they didn't throw it away because they wouldn't have checked it for days/weeks/months. Like Max mentioned in the video the smell wasn't unpleasant so they probably tried it after finding, and getting confused from seeing, the fish in a watery state.
If you ever need to strain a liquid like that again, one tip I can give is to use paint strainers. They're extremely inexpensive and funnel-shaped and you can get different mesh gradients depending on how finely you need it filtered. I use them to filter my oil after frying stuff.
I need to let it be known I watched the first garum video while I was giving birth at the hospital and the look on the doctors face when he asked what I was watching and I said making fermented fish juice was priceless 😂
You had us at Garum. And you have us again. The dedication to your craft is palpable, Max. But oh my, the look between the spoon and the bottle after that first taste, it almost looked like you were considering a second taste.
Here in the Philippines, this is called Patis. Almost the same steps. Except the filtration method I think. When the bagoong or the brown liquid stuff forms, it is best to stop mixing it. The Patis or the amber liquid will rest at the bottom of the container. This step is best done in a container where a bottom outlet is available like a separation funnel. The remaining brown fluid can be recycled in another fresh batch of fish and salt because the proteases are still in there.
Every single culture in existence just put two and two together until they figured out how to salt, cure and ferment fish. And eventually, they'd get the by-products.
As a Filipino, the brown sludge during the first few weeks that you were fermenting the Garum looked like our local condiment, Bagoong. I wouldn't be surprised, if like you said, they also use the brown stuff that you strained out. In the Philippines, the Liquamen is called Patis. Your Garum looks so beautiful! I want to taste it! Fish sauce is the best! When I first started cooking, I tried to replace some of the salt in recipes with fish sauce, and it is a game changer! Please, try to replace the salt in your recipes with fish sauce! Fish sauce gives a deeper flavor--it's not just salty, it's umami as well. Use it in stir-fry, soups, stews instead of just salt, and you will get a deeper flavor. 😊
This was a fun segment, for those of us who got to OBSERVE the nasty process from a great distance. Thanks for going the extra 10,000 culinary miles for the rest of us curious cowards. I really would like to see you make that unusual pear dessert.
My ancestors (Chinese migrants to Thailand) started a small fish sauce factory nearly 100 years ago in Northern town of Lampang, which was shut down a long time ago as we couldn’t really compete with the bigger players, and all of the descendants, my dad and aunts and uncles, pursued other careers. But it was still operating when I was young and I can still remember the smell! We visited the relatives who lived next to this factory every year. And even though the last bottle left the factory almost 2 decades ago, you can still smell it to this day.
@@watcherquek263 indeed I am. Majority of Chinese migrants to Thailand were, although others, e.g. Cantonese, Hainanese, Hokkien, etc were not far behind.
I go to Lampang to buy the rooster motif ceramics also brought to Lampang by your ancestors.There are still small scale fish sauce producers along the coast near the Cambodian border in Thailand .Indeed smelly places.
Nice story. There was a vinegar factory not far from where i grew up in Warsaw Poland. You could smell it from a far. No one wanted to live close to it. After the 2WW the governament was giving the apartamets to live in Warsaw. Around the vinegar factory only the hard core alcoholic took the flats. Factory is long gone , so is the smell but the area is still full of second and third generation bums.
I‘m one of those who found your channel exactly for this reason. Inspired by your experiment I ordered „Colatura di Alici“ from an italien specialties shop. I can honestly say I was blown away by the taste of it. Ever since it has become a staple in my kitchen. There is hardly any meal without a tiny dash of Colatura di Alici.
@@kingofhearts3185 Delfino Battista, or just Delfino. Colatura di Alici di Cetara (from the small fishing village of Cetara, near Pompeii) is the name of the product. It goes particularly well with spaghetti aglio e olio e peperoncino. Use it sparingly or it will overpower other flavors.
@@HarliQuinzelThis is 12.5% salinity. Only 10% is necessary to prevent botulism growth. I would be willing to try this. In fact we have an invazive fish problem here... I wondef if asian carp would make decent garum?
My grandparents made garum just like this! My grandfather would save some of the smaller fish he caught and they would salt it and leave it covered with a cheesecloth in his workshop. They would use it in everything but one application I liked was mixing it with some herbs and butter to go over toast like marmite. Thanks Max for another wonderful recipe and I do love the cookbook!
In the area I lived in Italy, they made colatura de alici. They used large ceramic jars that look like tall vases with a tiny hole drilled in the bottom, they’re like maybe three feet tall. Layers of salt and anchovies are built up and over time a rather small bottle is filled from it. It tastes almost exactly like Thai fish sauce, which is much cheaper so a good substitute for recipes that call for colatura or garum
I was among those introduced to this channel by your first Garum video, and I am so happy to see how much the channel has flourished since then. Also, "The House That Garum Built" Maybe you should design a coat of arms for tasting history with that as the motto, and put that on your next shirt.
Should be a coat of arms, with Serve It Forth, in Latin, and below that The House That Garum Built Very rough, probably inaccurate latin of Serve It Forth: praeministro id pro
The dysentery thing makes perfect sense, being strained from fish and having a high salt content garum probably replaces a lot of the minerals that are lost in the discharge while also binding liquids, easing the condition. Similar to eating hard-baked pretzels and drinking coke when suffering from regular diarrhea also alleviates the worst of it.
That thing at the end about using smoke to "fix" bad garum actually makes a lot of sense chemically. Pitch is a really good adsorbent, meaning that it can collect a lot of impurities from solutions by having them stick to its surface, much like how your phone screen adsorbs grease from your fingers. Activated charcoal (very close to pitch) is used these days in cleaning water, filtering vodka, air purifiers and even as an antidote for poisonings.
I just wanted to say it is AWESOME to hear the proper, classical pronunciation of Latin. I really appreciate the work you put in to pronounce things in general, and you seem so comfortable doing it - you don't Alex Trebek it (may he rest in peace) and make it stick out all weird. Much love to you Max, and I also appreciate the captioning, Jose. I see you down there!
It really does make me feel good that this video has risen through everything else on TH-cam to be one of the top trending videos right now. The channel is great, Max is awesome, and it's just nice to see such time and quality work rewarded.
Making this in the summer. Remember that salt was 400% mora expensive than salt nowadays. 12.5 salinity versus 25%-30% makes economical sense in a Roman culture. I am a Latinist and going to enjoy making this!
Very interesting hearing about the notes about not consuming garum when tending bees! I recently read in a bee-keeping book for beginners that consuming a lot of garlic and onions is not advisable when you are tending bees because they interpret that smell as you being sick and will treat you as such.
@@amygodward4472While I'm not a bee expert, I imagine that like many other animals, bees will probably either avoid you because they think your sickness is a danger to them, or they'll attack you because your sickness is a sign of weakness.
@@drpibisback7680 Bees do have a good sense of smell better than blood hounds, the aromatic compounds found in onions, garlic and fermented things such as garum are typically that of pungent sulfurous compounds which are perceived as irritating
I love the touch that there was a Magikarp in the original video and a pair of Gyarados in this one. Garum is something I should try, given that I likely have Roman ancestors somewhere along the line. Congratulations on finally finishing the journey, Max!
I don't think I'd be great at expressing how much joy this channel has been giving me ever since I discovered it. You're possibly the only person who could've made me so interested in something as (seemingly) mundane as fish sauce. Now I'm reading all about the different kinds that exist or have existed! As for my boy Dioscorides he may have been on to something, because swishing salt water in your mouth is actually a good way to alleviate swelling of the tissues through osmosis!
Yes, I also suspect that Dioscourides might have been on to something. He was, after all, one of the better physicians of his time, and while science has advanced a lot since then, some things must have worked (even if for unexplainable to them reasons), it'd be interesting to try for sure but I am certainly not volunteering. Maybe someone who already has mouth ulcers can try it though.
My grandmother had me rinse my mouth with salt water for mouth ulcers; it works. She also had the hard core version which involves holding salt against the ulcer - not necessarily more effective but stings way more.
There's a reason that when you get a dental procedure done that your dentist suggests to do a warm salt water rinse if your mouth hurts. As stated, salt kills bacteria (which irritates or infects wounds), and reduces inflammation so it's very helpful if you've bitten your cheek or had a painful cleaning. The high salt content in garum would do a similar trick. Though in the modern day, clean drinking water with a teaspoon of salt mixed in is probably more effective.
If you ever need to do the basket thing again, look for the baskets used to strain tofu. They’re used basically the same way as described in the historical text
That sting is ammonia, a natural byproduct of the decomposition process. That's why it's recommended to leave the jar open. You don't want to ingest ammonia but let it off gas. I also think stirring it caused it to become cloudier than you needed Had you just left it to sink to the bottom, you probably would have had a much clearer liquid to pour off.
Came from Metatron! I had watched your original video on garum, but it has been a while since I'd come back. Definitely subscribing. Good work and I look forward to enjoying your back catalog!
How potent is Garum? The answer can be found in how many of us (especially those of us who stumbled across your first Garum video back in mid-2020) now routinely adjust our Tuesday schedules to catch the latest Max Miller video after it is posted on your TH-cam channel. I suppose the ancient citizens of Rome would never raise a toast using Garum, but here's to you, Max (and Jose!), and to your well-earned success, and to all the delicious and unexpected ways you bring delight to your viewers! Please keep researching and cooking and tasting and sharing your work with us!
When I went to Italy I stopped by Fabbrica Nettuno in Cetara, where they produce the finest Coloutra Di Alici. (Modern equivalent of Garum) the welcoming owner must have seen how ecstatic I was to finally get my hand on this because he lead me down the back and showed me the production center and copious amount of barrels of this golden amber, some labeled as far back as 2014. Definitely recommend to visit if you’re near the Amalfi coast.
It is very interesting post. I had first learned the word "garum" just a few years ago. However by just the description, the sauce is what we called "bagoong" and "patis" . This culinary sauce was never lost in Southeast Asia. As I watched the video how it was made , and looking at the difference, I noticed that difference is just the fish used. Anchovy is the preferred fish in the Southeast. There is no need to use filters to strain it. If you leave it undisturbed in the jar after it turned into a "sludge" we called "bagoong", all the sediments will settle down after a long time, and you would be rewarded at what we call "patis" (garum itself) . Just scoop the undisturbed clear liquid ember and you will have , patis or garum. It does smell bad for those not familiar with the flavor and associate the smell with something else. It's a staple on table top and cooking. Preferred for saltiness and umami flavor over plain salt.
Watching the Garum process on Instagram was very entertaining. I'd see Max with his garum followed by Jose and his flowers! All I could picture was Max in a little corner of the garden being a garum goblin while Jose was hanging out with his pretty flowers. 🤣
A lot of coastal cultures have similar dishes so I guess sometimes you just leave your salted fish somewhere for a while and later realise it still tastes good
It's not to shocking, we drink alcohol that is just rotting vegetables in water. Humans have a proud history of thinking "This smells bad, but I still want to put it in my mouth."
Someone who was starving and only had a pot of salted fish that had gone off, I suspect. Food insecurity was endemic for most of human history and nothing was wasted. Even fish left in lye by malicious pirates, as another example.
Desperation and poverty probably has a hand in a lot of things like this. I'm starving, in a near frenzy, and about to die anyway so what the hell, I'll try this stinking stuff...actually this isn't bad!
In the Philippines, the muddy brown mixture you just made is called Ginamos(Guinamos/Fish Bagoong)..a kind of fermented fish paste used as a base for many traditional country dishes like stewed vegetables and also as dipping sauce (combined with chillies and lime juice)for char grilled seafood dishes and fresh sea weed salad..The clear amber liquid is a by-product of Guinamos or Bagoong, what we know as Liquamen.."Patis" in these parts, "Nam Pla"(Thai).."Nuoc mam"(Vietnamese)..The color flavors and concentration of the fish sauce vary depending on the type of fishes and or shell fishes used in it's making..❤
When I started dating my partner (he’s Filipino) he introduced me to fish sauce, patis, and bagoong. They’re all so delicious! I can’t believe they’re not a staple in American food (actually I can believe that, judging by the American jello monstrosities in the 50s 😂😂)
I actually have a hypothesis that jello salad was a way of asserting dominance and social norms. It was a silent contest among the women in a family or community to see who could make their social set eat the most disgusting thing with a straight face.
Also, the Jell-O factory is just a few towns away from me, so we have the Jell-O museum, and some of the recipes are just wild. The history of aspics in general is nutty buggers, but... yeah...
I imagine the reason why Garum was forbidden from being made near settlements was because the containers it fermented in were more open, while your big glass has a much thinner neck (it did say they left it in a baker's bowl or some such) Since odor leaves from the surface, it not only having a much narrower surface but also escape route (and you covering it to prevent stuff from getting into it) meant that the smell had a much harder time getting out and just kinda... stuck around
I visited a small fish sauce producer near Mũi Né (Vietnam) about 15 years ago and the process looked very similar; their facility actually looked like the Roman ruins you included in the video… I believe that they said they used a 3:1 ratio of fish to salt and fermentation lasted up to a year, but I might be wrong. Fish sauce from Phu Quoc is also famous. Maybe you could go on a fish sauce tour of South East Asia…?
Yay, this feels like a grand culmination!!! My family live in Sarawak and will flavor their dishes with a small pinch of dry anchovies. The anchovies are thrown in at the beginning and lightly fried in the oil before the rest of the dish is cooked, or tossed in at the end for a fishy, salty, crunchy garnish. The supermarkets there will sell multiple varieties of dried salted anchovies, often found in huge mounds and sold by weight. Your channel sustained me during the pandemic, thanks for the great history and recipes 🙂
Is this the kind of logic where friends come over and spend time in the smallest common room in the house. We had a large porch, dining room, living room with bay windows, and sat on the floor or counters of the galley kitchen for 12 years.
What I find particularly funny is that any of them accepted the offer. I have close friends, but if any of them asked me to come over and sample a brew that is kinda what you'd get if you tried making wine with fish guts instead of grapes, then guess what day has suddenly become tax filing day.
Excellent, that came out a beautiful colour & clarity. I've made two batches of garum myself, though getting enough sunshine in a Scottish summer can be a bit of a trial! I think the closest thing we still regularly use in the West is Worcestershire sauce. Surprisingly a lot of people don't realise it's made from anchovies. You talking about its astringent qualities in the mouth reminded me of an interview with the late Brian Cobby. He was an actor, public speaker & the voice of the UK's speaking clock from April 2, 1985 to April 2, 2007. He said that before a speaking engagement he would take a glug of Worcestershire sauce as it would clear his throat & deepen the timbre/colour of his voice. I hate public speaking & it tightens my vocal cords so I've taken his advice a few times & it does work. So one to remember for any engagements you have in the future. Brilliant episode, thank you.
Ive been following you for years. Really happy to see Metatron got to review your Garum recipe. I am really looking forward to seeing more videos from him looking at some of your other Roman recipes and getting to learn more interesting details surrounding the time period of each of your recipes. ❤
I'm very excited to see more roman dishes being made with this garum, it must bring that extra level of authenticity considering how different it is from modern garum.
13:30 - So, I found some rough sources because I wanted to see how much Garum Sociorum would've cost today: So, one sestertius is about equivalent to $1.50 (I've seen estimates from $0.25 to $6, since the value of money and goods changed so much, it's hard to directly compare roman currency to modern currency), and one Congius is about 0.92 gal or 3.48 litres. So, that would mean Garum Sociorum would be $1500 for 1.84 gal or 6.96 litres. But what if you weren't rich and didn't own a Roman Villa? How much would a smaller quantity cost? Well, for 250ml (8.45 fl oz), it would cost around $53 (£43.36, €49.46). That's pretty expensive for a food ingredient, and if you use the higher estimate for sestertius it would be around $215.51 (£176.32, €201.14). But there are other ingredients used in haute cuisine that are very expensive as well like white truffles, caviar, foie gras etc. _"Hardly any other liquid, other than perfumes, commands such a price."_ Dior Sauvage costs $181 (£148.29, €169.16) Chanel No. 5 costs $312 (£255.26, €291.19) Chanel Coco Mademoiselle costs $312 (£255.26, €291.19) Yves Saint Laurent Black Opium costs $323 (£264.53, €301.77) Mugler Angel costs $463 (£378.79 , €432.12) Tom Ford Black Orchid costs $688 (£562.46, €641.64, this stuff smells amazing btw) Creed Aventus costs $775 (£634.05, €723.31) So, it's about right, even for today's perfumes. These are all for 250mL of the Eau de Parfum versions, using the price listed on the official website. If they didn't have a 250mL, I took the largest size they had then multiplied it to get to 250mL. EDIT: So, what about other modern, expensive ingredients? One of the most expensive balsamic vinegars ever, Aceto Balsamico Tradizionale DOP costs $2562 (£2,018.31, €2,353.33) for 250mL (damn). Beluga Caviar costs $1308.33 (£1,030.36, €1,201.77) for 250g Saffron costs $898.25 (£707.69, €825) for 250g The True Honey Co. 1500+ MGO Manuka Honey costs $476.10 (£375, €437.32) for 250g Kopi Luwak coffee costs $375 (£295.60, €344.46) for 250g Traditional Balsamic Vinegar of Modena Extra Old by Pedroni costs $357 (£281.12, €327.92) for 250mL Vanilla pods cost $189.77 (£149.57 ,€174.38) for 250g Ethical Foie Gras costs $175 (£137.81, €160.75) for 250g Jamon Iberico de Bellota costs $74.40 (£58.60, €68.34) for 250g Miyazaki Japanese Wagyu A5 costs $84.13 (£66.25, €77.24) for 250g
the cloudy brown sludge after the first filter is actually edible. In the Philippines we call it ginamos or bagoong. Yes, it's an acquired taste but it's delish. try it with some white wine vinegar and chilis as a dip for green mangoes. So good. the brown sludge also goes great with aromatic herbs like cilantro, parsley, and mint.
I think you can be proud of what you did with this channel. Food and cooking is such an interesting and relatable lens to look through at history, and the way you dial that up to 11 is amazing!
Still today anchovy paste in a tube is consumed in Italy. For example bread, butter and anchovy paste, or pasta with butter and anchovy paste. You otherwise can use it in many dishes.
I found Tasting History a few weeks ago and have consumed so much of your content since! I've even recreated a few recipes and am developing a real interest in historical cooking. At first I didn't get all the running mentions/jokes about garum and hardtack (*CLACK CLACK*), but have learned to love them every time they come up. It's fascinating to see the reality of making and tasting real garum. Congrats on pulling this off and on the channel's success!
Been doing this for years. One of the best things is that you can use the leftovers from cleaning the fish, so you don't have to use the whole thing. Best results is when you use specific fish. Mackerel result in the most fatty and fishy garum, but small "beach" white fish would give a more sea-like fresh aroma, not as pungent. My favourite is the one I make with just tuna (blood, spine, head and intestines) the result has some sort of cured meat smell. Another thing to take into account, the "clear" part is used for certain things, but the cloudy top, with some vinegar, is great for spicing up salads and stuff.
I, too, got introduced to "Tasting History" by the episode on garum. "What in the world is garum?", I asked, so I had to check it out. SO glad I did because I have been enjoying these programs ever since. Fascinating subjects, great research, wonderful presentation of images by a man of great character. Impressive, enjoyable and this episode of months of work at making long garum is a great pinnacle of dedication and production. Bravo!
Seeing this for some reason made me remember you talking about making an herb garden full of more old and unique herbs. Has there been an update on that since?
I use fish sauce when I make homemade Pho. I'm neither Vietnamese nor am I a chef, but when used correctly it helps the meal taste so good. Great video!
I read the epigram of martial from 15:44 , and he actually doesn't use "making love" or anything, it's even better. He says "you are a man of iron if your member can get hard, Flaccus", which I find even more beautiful.
Mad respect for doing this Max, I think you're the only cooking channel (that I know of) that's actually made real garum. I wish you would have compared it to the "fast" garum, that would have been interesting.
I wonder if in the early empire, Garum specifically referred to like a partially strained version that is more of that cloudy dark brown, whereas liquemen was the completely filtered amber color form that we use today. And the terms became interchangeable probably because liquemen was generally safer to consume and most likely no where near as potent or strong as the clouded stuff. I also just now realize how much the romans were fond of very strong flavors considering their two most favorite condiments were garum and silphium (a close relative to Asafoetida), both of which are pretty strong flavors.
You are quite right about Garum being the golden glittering subscriber-magnet, seeing as this was the video that had me crash face first into this enchanting channel. Well here I am, flopping around on your yard like a drying out mackerel not knowing wether to feel dread or joy as I stare down more than three years full of audaciously entertaining content, just waiting to suck me in. You have my subscription. And by the end of the month probably my soul.
I watched this entire video simply because I enjoyed 3 years of Latin in High School and 2 years of Latin as an elective in my undergraduate years. Garum was mentioned in the literature of all the ancient Romans and now you have taught me what it is. Thank you.
Congratulations on making fermented garum Max! Thank you for the captions José. Unami is a hard flavor to isolate for ease of adding to your food. That is the "meaty" flavor you are so surprised at in your garum. It is naturally in meat, fish and mushrooms. Of those three fish was the easiest get in large quantities. Who ever first stumbled on this way of preparing fish for unami must have been so happy. About the pear recipe, adding a bit of garum would add unami and salt flavors making a well balanced flavor profile. It is the same idea of adding a bit of sugar to a savory dish so the taste is just... fuller. My son got me researching unami because he really wanted to start using MSG in his cooking. It really is a fascinating flavor.
Garum, fish sauce, soy sauce, etc. are basically natural MSG. Literally, it's exactly the same molecule - glutamate. Natural amino acid that is found in meat, hence the "meaty" flavour of umami. Fermentation enhances the glutamate concentration because as the proteins (of which glutamic acid is one building block) are broken down by the enzymes or the micro-organisms, the glutamic acid is liberated into its flavour enhancing free form of glutamate that isn't bound to a protein. Of course, garum etc. contains much more complex flavour profile than just pure MSG, but the glutamate content is very important part of it.
Max, been watching your channel since the beginning, love how you combine food & history. Glad your channel grew to the size it has and that you continue to deliver these videos in grander format. Keep up the good work!
Hi Max, in terms of straining- it’s possible that after filtering ancient producers then let the sediment settle and racked it into a fresh vessel. Common technique in wine making.
As one who discovered you through garum and had hoped to find the complex version made that first time I’m thrilled you revisited the subject and educated us on process and its nuanced flavors
Big congrats on the channel bucket list item. To borrow a quote from Adam Ragusea, "smells like feet, tastes like meat." Out of curiosity and solidarity with you, I took out the bottle of Thai fish sauce from my fridge and sipped a small spoonful. I can slightly see the similarity to your description, but it is hard to be sure. To everyone else, no, I don't recommend tasting it straight, but I will continue to cook with it!
Thanks Max. I love your channel, it’s so wholesome and informative. It embodies all the things I love about TH-cam. Unfortunately the algorithm is always pushing negative and inflammatory content on the viewer but your channel is genuinely special. Keep up the good work!
I still remember from your first garum episode: "It tastes like sea!" Since then I was wondering how the longer, more involved version of garum will turn out. It looks like there is a lot of difference indeed. Also, the lack of saltiness might be caused by producers adding a lot more salt to their fish sauces to improve their shelf life? Who knows, maybe Dominus Scaurus used the same method to prepare garum that was to be shipped to remote parts of the Empire? What you made might be actually version made at home for immediate use, thus did not require as much salt to preserve it for a long time.
Incredible that I found your channel at the beginning of the pandemic and you've finally made garum. So many people watch now, its nuts. Well deserved
ปีที่แล้ว +9
Max, please learn that your videos are enjoyed in Romania, and that I love your wit, talent, thoroughness and just about everything. If you re ever down, please remember how many people love and admire you sincerely. You rock!
i got into fish sauce and tripe because of a Vietnamese friends hotpot. sometimes its best to not overthink where food comes from or how its prepared, its best to focus on how tasty it is 😁
Really close to my house in Belém, Lisbon, archeologists found several large garum tanks, apparently it was a relatively large garum factory, from what i heard the Portuguese garum was made with sardines too
I was actually in a Roman fish factory yesterday! The place where I live in Spain was a huge producer of the stuff for the Romans and they excavated one and it is now a museum they gave a guide tour, which explained a lot about how the town has developed over the centuries. th-cam.com/video/q85w_loDelI/w-d-xo.htmlsi=kT5e-kAPlL2yoSkC
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Awesome as always max!😊😊😊😊❤❤❤❤
would you ever try to make Surströmming? there is a Gordon Ramsay video of him making some, its some....... potent stuff
@@beepboop204 I'd like to at least try it.
@@TastingHistoryplease do it!
@@TastingHistory 21:15 Is the word you're looking for "astringent"?
I love how half of the stuff garum was alleged to treat were all things that you could do with just plain salt because it killed bacteria.
I love how it was supposed to be both a laxative and a cure for dysentery...
@@Rig0r_M0rtis I mean if it flushes out the bad stuff, then it could work.
ok
to be fair it's probably more palatable that way rather than just raw salt. especially if you're inserting it rectally.
It probably contains Omega 3 oils as well since its made from fatty fish, which has some beneficial properties for humans. If the garum was supplemented with red wine it could've taken some properties from that too.
I'm so happy for you. I remember the first Garum video, where you were not able to make the long version because of the old house. You have come a long way and I am very glad you decided to pursue TH-cam. I know it was a hard decision and we are all very grateful and look forward to more amazing videos.
Definitely the right decision
@@TastingHistory your content is absolutely amazing. Hell, you covered the history of major north indian foods better than indians. Most don't even know the origins of those dishes! Even I didn't!
@@TastingHistoryGlad you decided to stay as a youtuber. I knew you were good at doing this and would go big the first time I watched your content.
he made garum, I am not so happy for him
@@TastingHistorybuying your book this week!
Greetings as a viewer from Vietnam. Here our fish sauce is made almost the same way as your garum, but fermented for longer, which i think makes the flavour more mellow and umami. It is still so popular that it appears in almost every dishes just like with the ancient roman. In Vietnam and Laos, the unfiltered garum can also be used and actually tastes quite good when combined with other ingredients.
cool! I was wondering if fish sauce was the same! I think I remember seeing a "how it's made" or something about fish sauce. Thanks for the clarification.
Vietnamese fish sauce is all I can think of when garum is discussed. Glad to see your comment!
i had a Vietnamese friend who introduced me into the world of fish sauce. i never even considered what it actually was until Max did Garum 😉
i grew up in a primarily Thai household (Mum is German, Dad is Thai), and BESTIE SAME
I WAS SO INTRIGUED WHEN I FIRST HEARD OF GARUM ON THIS CHANNEL LIKE
"THAT SOUNDS LIKE FISH SAUCE ?? IS THAT ROMAN FISH SAUCE ??? ROMANS USED AND LOVED FISH SAUCE, TOO ?!?!" cx lolol
I have used vietnamese fish sauce in cooking but I think the one I got was way too salty. I know from Hot Thai Kitchen that different fish sauces tasted different and there are more premium low sodium types (red boat??). I’ll pay more attention the next time I go to my local asian market
That rotten smell you expected is from decomposition not fermentation. There’s something ranchers in Mexico do they take alfalfa cut it down and put it into holes in the ground then smash it and cover it up. It’s left to sit until the next year and if it smells rotten you didn’t get enough air out. It ferments with anaerobic bacteria. It smells really interesting, almost like slightly burnt grass
why do they do that?
@@Diegesis
To make silage
I love how fermentation is A) not dangerous (even beneficial) and B) Often delicious despite the fact it's rotten food. Wild.
biology is cool like that 😂
Seeing that we ferment everything in our guts, literally or in a way at least, what you're saying also occured to me a while back when I started fermenting foods. I imagine it as helping your gut before you eat and that it makes sense that it's happy that you're helping beforehand.
@@jcosk8 Yeah, I think that makes a lot of sense!
@@jcosk8
A lot of the bacteria that are in prebiotic supplements are found in fermented foods. The ones I take have helped my chronic heartburn.
@@jcosk8much like cooking, pre-fermentation takes a load off our organisms' digestive costs
This is one of your best episodes
Nice
👍
Gd
Nice 👍
👍
As someone who was hyped about an area of Max’s house being dedicated to Garum, I’m thoroughly intrigued.
I love the fact that people around the world from Rome to Japan, thought to stick fish and salt together for a couple of months, and decided to eat it.😮
People are people all over the globe, everyone had the idea to make some sort of bread, be it from wheat or corn or flower, everyone invented a bow, and had complex burial rituals (some even involved pyramids and mummies)
We are truly more similar than we are different
I have a hypothesis that it occurred due to salted fish going bad, and people being desperate enough to even try it.
@@sspsp6545 You're on to something there. That was always my theory as to why ancient people started eating things that would make the average person sick. They were hungry, and desperate, ate it, and figured out it didn't kill them. The same goes for that Maggot Cheese they make on that Island off the coast of Italy. People back then didn't have a grocery store to go too when their homemade Cheese were swarming with vermin, so they pinched their nose, found out it didn't kill them, and made a tradition of it. I'm totally convinced that's where most of these unsavory recipes came from.
@@howardsternssmicrophone9332 Hunger is the driving force behind the origins of food recipes we have today
@@howardsternssmicrophone9332 this reminds me of what zizek said about french foods are just failed attempt at recipes whose cook are too prideful to admit that they failed
Max's glow up is impressive. Not only is he more handsome and knowledgeable than when he made the first video about garum, he was also able to buy a bigger house with a garden that would allow him to make said garum! I'm so proud of how far he's come!
All thanks to viewers like you :)
Everyone is happy for you! Something good came out of COVID and quarantine for all us - thank you Max❤️
zzz
Be sure to send aprons of appreciation: he has quite the collection already. And Max, you are truly a wonderful person, in body, mind and spirit.
I mean... it's like, not even really a glow up. He just has the common sense to have a beard now.
Fun fact: I live in Italy, next to a village where garum is still made - Cetara is the name of the village, and we consume it as a seasoning for pasta.
Does the village reek of rotting fish?
@@bickyboo7789 it's on the Amalfi coast - smells more like money.
Can you buy it online?
@tosima8944 mmm... it is widely available online in Italy, not sure abroad. You can check on some Italian site that sends abroad. Be careful, tough: the cheap ones start from 50€/litre, 10/15€ for a tiny bottle - but you only need a few drops of it. You can search "colatura di alici di Cetara", "anchovies filtering of Cetara".
@@To.Si.Ma.looks like it's listed in the description as the third sauce for sale
I have to say it…HOLY MACKEREL!
So happy to finally see the results of this exploratory archaeological experiment!
No, Your Highness will do. Would you like to be g'nited?
hehe
Or wholly mackerel?
History as an experimental science!
He's clearly worth his salt.
"Do not make this"
Brother this is absolutely going to be my next summer project, food poisoning be damned
im calling the EPA, cops, HOA and FBI on you for scent based terrorism!1!111
A whole cohort of us had this thought, especially after his description by the end of the video!
Nahhh, You'll be fine. I made fish sauce every year, Asian fish sauce tho. Before we put it in bottle, we boil it and seasoning with sugar and adjust saltiness with water. And added pineapple during fermenting, as well as molasses.
Some Southeast Asian recipes for fish sauce I’ve seen include a lactoferment starter, which I assume would reduce the risk of botulism because it would help increase the acidity faster.
Yeah. I have to get onboard with this. Has any one tried it yet?
Not to sound too cliche, but this video is one for the ages. I know I can't be the only one who's been waiting with anticipation for the day you finally finished this grand project of making garum, and I'm very pleased to vicariously experience your reaction.
Thanks for supporting
I started Tasting History with Garum, and I'm going to... continue watching it every week with more Garum!
Your Tasting History was the first TH-cam video I watched! I had no idea it's been so long! A joyful ride. Thanks, Max!
You might be the only person who can make me sit, relax and enjoy a 23 Minutes session about Fish Sauce
And glad you stuck around for 23 minutes of it haha.
For real I wouldn't watch anyone else do this😂😂😂
ok
zzz
zzz
I love the gyrados in the back instead of magikarp from the first video, like a symbol of how your channel has grown too:)
That's it! Glad you noticed.
I assume all the other Magicarp were salted to make garum
@@TryinaD Well, we know from the cartoons that you can't EAT a Magikarp, or at least you wouldn't want to, but I don't think there's anything stopping you from making garum out of them.
I'm jealous you noticed this & I completely missed it! Good eye, and how cool!
this garum making process is so similar to my mom's homemade fish sauce here in vietnam. its so fascinating how people from such far away places make fish sauce in almost the same way
I love very much how humans tend to create the same things over and over despite being separated by time and distance.
We know from archaeological evidence that there were Roman connected traders on Hainan Island in the first half of the first millennium. It's not off the wall to speculate that Roman traders who got hooked on garum decided to manufacture a local variant from similar fish in Southeast Asia. The trade eventually died out but the locals kept on making it for their own consumption.
@@brianmccarthy5557 As the trade routes were already there a lot earlier (somewhere between 2000 and 1500 BC), the recipe might have come the other way.
@@apveeningi think it's hard to say who did it first but knowing the extensive network the silkroad was and seeing what a prominent trade good garum was it's pretty likely it somehow found it's way in many directions
@@apveeningPreservation and salting techniques wasn’t exactly unique to one culture. Many practiced something similar. It’s kind of like the bow and arrow.. you see tribes completely isolated from other major civilizations who came up with it too.
Humanity probably has a way of coming to similar conclusions through trial and error. It is only when you get to more advanced technology and building that major civs start to shine.
I made garum as a part of my final for a course on the history of Republican Rome. I had a hard time getting whole fish anywhere, but eventually found some at an Asian market. All was going well for the first month or two until my roommate (basically a stranger to me at the time) accidentally kicked it over in the middle of the night. He didn't have the heart to tell me, so he just kind of scooped it back into the vessel along with some inadvertent leaves and dirt. About two days later I went over to check on it and was horrified to see all sorts of foreign objects inside and smells that were offensive even in the context of making this putrid condiment. I made some "quick garum" based off of your recipe on this channel to pass off as my final project for the course. It worked out okay, but I haven't had the motivation to try this again.
A hard learned lesson in always making more than one batch.
That's actually really sad to hear, hope you try again some time.
@@kingofhearts3185 I will if you do!
There is a definite reason why it was so expansive.
Damn you meatcreap's roommates!!!
I love that you brought people over and made them smell your vat of fish like a proud father. Great video we have come full circle with this one feom the original!
"Oh no, he's making us smell the stinky fish baby again"
Garum seems like something that was discovered completely by accident. Like one guy tried to make normal salted fish, did something incorrectly, and forgot about it for a couple months and then tasted it out of curiosity and realized it was actually pretty good
Since the Roman Empire was in contact with Asia…I wonder if they brought that back into Roman cuisine.
Worcheshire sauce was created this way. It's fermented anchovies
Every food technique is discovered by accident if you think about it. Most try to achieve one thing and the results turn out to be different but interesting enough to pique their curiosity, so they keep going.
Curing/preserving things with salt was common back then since refrigeration didn't exist so one person must've thought "oh why don't I preserve my fish with salt?" This could explain why they didn't throw it away because they wouldn't have checked it for days/weeks/months. Like Max mentioned in the video the smell wasn't unpleasant so they probably tried it after finding, and getting confused from seeing, the fish in a watery state.
@@MisterXenomorph most likely …it’s more modern though since it contains Tamarind, a tropical fruit who’s origins are Asia.
@@fgjah by accident and or intuition…yep!
If you ever need to strain a liquid like that again, one tip I can give is to use paint strainers. They're extremely inexpensive and funnel-shaped and you can get different mesh gradients depending on how finely you need it filtered. I use them to filter my oil after frying stuff.
This is supremely helpful, I’ve often found myself annoyed at cheesecloths and coffee filters!
My thought was jelly strainers. Definitely food-safe.
King.
How food safe is it?
I need to let it be known I watched the first garum video while I was giving birth at the hospital and the look on the doctors face when he asked what I was watching and I said making fermented fish juice was priceless 😂
WHAT?! I hope the baby was named after me :)
@@TastingHistory It was: Hardtack Johnson
Naming my kid Garum
*clack-clack* @@christopherneelyakagoattmo6078
@@christopherneelyakagoattmo6078 **clink** **clink**
You had us at Garum.
And you have us again.
The dedication to your craft is palpable, Max.
But oh my, the look between the spoon and the bottle after that first taste, it almost looked like you were considering a second taste.
I loved the Mary Poppins reference too much...
Here in the Philippines, this is called Patis.
Almost the same steps. Except the filtration method I think. When the bagoong or the brown liquid stuff forms, it is best to stop mixing it.
The Patis or the amber liquid will rest at the bottom of the container. This step is best done in a container where a bottom outlet is available like a separation funnel. The remaining brown fluid can be recycled in another fresh batch of fish and salt because the proteases are still in there.
I was looking for this comment.
Ey, king! You dropped this->👑
Fish sauce really is magic in a bottle. It's amazing how many cultures have (or had) their own version of it.
Fish sauce raili is magic in a bottle its amazing
All of them from what I can tell!
Every single culture in existence just put two and two together until they figured out how to salt, cure and ferment fish. And eventually, they'd get the by-products.
Even ketchup, or Cat-sup, had its start as a fish-sauce.
Worcestershire sauce is just fish sauce and it’s heavenly.
As a Filipino, the brown sludge during the first few weeks that you were fermenting the Garum looked like our local condiment, Bagoong. I wouldn't be surprised, if like you said, they also use the brown stuff that you strained out. In the Philippines, the Liquamen is called Patis. Your Garum looks so beautiful! I want to taste it! Fish sauce is the best! When I first started cooking, I tried to replace some of the salt in recipes with fish sauce, and it is a game changer!
Please, try to replace the salt in your recipes with fish sauce! Fish sauce gives a deeper flavor--it's not just salty, it's umami as well. Use it in stir-fry, soups, stews instead of just salt, and you will get a deeper flavor. 😊
Ah, patis, the perfect pair to pork sinigang!
In Thailand it’s called pla ra.. love it!
patis is wonderful! everyone should try some :D
If he did that it would no longer be tasting history. The whole point of this channel is to attempt to exactly reproduce ancient recipes.
@@CaptHollister they prolly meant to replace it in every day non-historic recipes
This was a fun segment, for those of us who got to OBSERVE the nasty process from a great distance. Thanks for going the extra 10,000 culinary miles for the rest of us curious cowards. I really would like to see you make that unusual pear dessert.
ok
ok
ok
My ancestors (Chinese migrants to Thailand) started a small fish sauce factory nearly 100 years ago in Northern town of Lampang, which was shut down a long time ago as we couldn’t really compete with the bigger players, and all of the descendants, my dad and aunts and uncles, pursued other careers.
But it was still operating when I was young and I can still remember the smell! We visited the relatives who lived next to this factory every year. And even though the last bottle left the factory almost 2 decades ago, you can still smell it to this day.
Then you are most likely ethnic Teochew.
@@watcherquek263 indeed I am. Majority of Chinese migrants to Thailand were, although others, e.g. Cantonese, Hainanese, Hokkien, etc were not far behind.
@@poomsiraprapasiri8448 Gar gee nang
I go to Lampang to buy the rooster motif ceramics also brought to Lampang by your ancestors.There are still small scale fish sauce producers along the coast near the Cambodian border in Thailand .Indeed smelly places.
Nice story. There was a vinegar factory
not far from where i grew up in Warsaw
Poland. You could smell it from a far.
No one wanted to live close to it.
After the 2WW the governament was
giving the apartamets to live in Warsaw.
Around the vinegar factory only the hard core alcoholic took the flats.
Factory is long gone , so is the smell
but the area is still full of second
and third generation bums.
I‘m one of those who found your channel exactly for this reason. Inspired by your experiment I ordered „Colatura di Alici“ from an italien specialties shop. I can honestly say I was blown away by the taste of it. Ever since it has become a staple in my kitchen. There is hardly any meal without a tiny dash of Colatura di Alici.
Do you get a certain brand of it?
Any specific brand?
@@kingofhearts3185 Delfino Battista, or just Delfino. Colatura di Alici di Cetara (from the small fishing village of Cetara, near Pompeii) is the name of the product. It goes particularly well with spaghetti aglio e olio e peperoncino. Use it sparingly or it will overpower other flavors.
@@billhaverchuck3745 Thanks a lot, does it go well with chicken? I've been trying different ways to season the breasts and love salty food.
The deep belly laugh I had when he said, "do NOT MAKE THIS" is unparalleled😂😂😂
That line is what made me feel like I really want to make this.
@@vigilantcosmicpenguin8721 we can skip it, friend. No botulism for you this year🙂
@@HarliQuinzelThis is 12.5% salinity. Only 10% is necessary to prevent botulism growth. I would be willing to try this. In fact we have an invazive fish problem here... I wondef if asian carp would make decent garum?
@@beth8775
One thing I noticed about the preferred fishes for garum-making is that they’re all very oily. How’s the fat content in your Asian carp?
@@ragnkjaOn par with wild salmon
My grandparents made garum just like this! My grandfather would save some of the smaller fish he caught and they would salt it and leave it covered with a cheesecloth in his workshop. They would use it in everything but one application I liked was mixing it with some herbs and butter to go over toast like marmite. Thanks Max for another wonderful recipe and I do love the cookbook!
Love anchovy paste on buttered toast! I imagine this would be a little similar?
@@InnuendoXP Yup! Very much so! Savory and salty with just a hint of fishiness, but in a good way 😀
In the area I lived in Italy, they made colatura de alici. They used large ceramic jars that look like tall vases with a tiny hole drilled in the bottom, they’re like maybe three feet tall. Layers of salt and anchovies are built up and over time a rather small bottle is filled from it. It tastes almost exactly like Thai fish sauce, which is much cheaper so a good substitute for recipes that call for colatura or garum
The pride on your face when you announce what you made for today's episode, well-earned 😄
I was among those introduced to this channel by your first Garum video, and I am so happy to see how much the channel has flourished since then. Also, "The House That Garum Built" Maybe you should design a coat of arms for tasting history with that as the motto, and put that on your next shirt.
Oh but the motto must be "serve it forth"
@@thedirtprincess3293or the Latin for the same?
Quidquid latine after all.
The coat of arms would be supported by two mackerels.
Should be a coat of arms, with Serve It Forth, in Latin, and below that The House That Garum Built
Very rough, probably inaccurate latin of Serve It Forth: praeministro id pro
@@Justanotherconsumer yes!
Fantastic work! I'm a Roman archaeologist and I love to see the experimental archaeology you do here - especially Roman recipes!
The dysentery thing makes perfect sense, being strained from fish and having a high salt content garum probably replaces a lot of the minerals that are lost in the discharge while also binding liquids, easing the condition.
Similar to eating hard-baked pretzels and drinking coke when suffering from regular diarrhea also alleviates the worst of it.
That thing at the end about using smoke to "fix" bad garum actually makes a lot of sense chemically. Pitch is a really good adsorbent, meaning that it can collect a lot of impurities from solutions by having them stick to its surface, much like how your phone screen adsorbs grease from your fingers. Activated charcoal (very close to pitch) is used these days in cleaning water, filtering vodka, air purifiers and even as an antidote for poisonings.
Burning wood also releases phenolic compounds that are supposedly disliked by bacteria.
I just wanted to say it is AWESOME to hear the proper, classical pronunciation of Latin. I really appreciate the work you put in to pronounce things in general, and you seem so comfortable doing it - you don't Alex Trebek it (may he rest in peace) and make it stick out all weird. Much love to you Max, and I also appreciate the captioning, Jose. I see you down there!
Thank you Melissa
Yes, thank you, José, as always!
Unmixed adoration
It really does make me feel good that this video has risen through everything else on TH-cam to be one of the top trending videos right now. The channel is great, Max is awesome, and it's just nice to see such time and quality work rewarded.
I am happy, thanks for the support.
Making this in the summer. Remember that salt was 400% mora expensive than salt nowadays. 12.5 salinity versus 25%-30% makes economical sense in a Roman culture. I am a Latinist and going to enjoy making this!
I don’t even know Max personally, but I’m unreasonably proud to see this video is trending!!! 👏🏻 👏🏻 👏🏻
wooh wooh!
Very interesting hearing about the notes about not consuming garum when tending bees! I recently read in a bee-keeping book for beginners that consuming a lot of garlic and onions is not advisable when you are tending bees because they interpret that smell as you being sick and will treat you as such.
Did they stroke your hair and serve you chicken soup?
@@amygodward4472While I'm not a bee expert, I imagine that like many other animals, bees will probably either avoid you because they think your sickness is a danger to them, or they'll attack you because your sickness is a sign of weakness.
@@drpibisback7680 Bees do have a good sense of smell better than blood hounds, the aromatic compounds found in onions, garlic and fermented things such as garum are typically that of pungent sulfurous compounds which are perceived as irritating
Citation for Garlic repelling bees:
scholar.google.ca/scholar?hl=en&as_sdt=0%2C5&q=bees+garlic+repellent&oq=bees+garlic+rep#d=gs_qabs&t=1704952802793&u=%23p%3DsGRepJ3w3GcJ
Yes
@@amygodward4472
I love the touch that there was a Magikarp in the original video and a pair of Gyarados in this one. Garum is something I should try, given that I likely have Roman ancestors somewhere along the line. Congratulations on finally finishing the journey, Max!
Ive been a subscriber since before the first Garum video. It brings joy to my heart to see this channel and its host grow more and more successful.
I don't think I'd be great at expressing how much joy this channel has been giving me ever since I discovered it. You're possibly the only person who could've made me so interested in something as (seemingly) mundane as fish sauce. Now I'm reading all about the different kinds that exist or have existed! As for my boy Dioscorides he may have been on to something, because swishing salt water in your mouth is actually a good way to alleviate swelling of the tissues through osmosis!
Best compliment I can get. Thank you ☺️
Yes, I also suspect that Dioscourides might have been on to something. He was, after all, one of the better physicians of his time, and while science has advanced a lot since then, some things must have worked (even if for unexplainable to them reasons), it'd be interesting to try for sure but I am certainly not volunteering. Maybe someone who already has mouth ulcers can try it though.
My grandmother had me rinse my mouth with salt water for mouth ulcers; it works. She also had the hard core version which involves holding salt against the ulcer - not necessarily more effective but stings way more.
@@hilarylonsdale608 yup my own doctor even suggested gargling warm water with salt to relieve my tonsils. It's a legit method.
There's a reason that when you get a dental procedure done that your dentist suggests to do a warm salt water rinse if your mouth hurts. As stated, salt kills bacteria (which irritates or infects wounds), and reduces inflammation so it's very helpful if you've bitten your cheek or had a painful cleaning. The high salt content in garum would do a similar trick. Though in the modern day, clean drinking water with a teaspoon of salt mixed in is probably more effective.
If you ever need to do the basket thing again, look for the baskets used to strain tofu. They’re used basically the same way as described in the historical text
That sting is ammonia, a natural byproduct of the decomposition process. That's why it's recommended to leave the jar open. You don't want to ingest ammonia but let it off gas. I also think stirring it caused it to become cloudier than you needed Had you just left it to sink to the bottom, you probably would have had a much clearer liquid to pour off.
Came from Metatron! I had watched your original video on garum, but it has been a while since I'd come back. Definitely subscribing. Good work and I look forward to enjoying your back catalog!
How potent is Garum? The answer can be found in how many of us (especially those of us who stumbled across your first Garum video back in mid-2020) now routinely adjust our Tuesday schedules to catch the latest Max Miller video after it is posted on your TH-cam channel. I suppose the ancient citizens of Rome would never raise a toast using Garum, but here's to you, Max (and Jose!), and to your well-earned success, and to all the delicious and unexpected ways you bring delight to your viewers! Please keep researching and cooking and tasting and sharing your work with us!
Its so amazing how you cite primary sources in every single video. You are an actual historian and don't let anyone tell you otherwise.
Come for the cooking, stay for the impeccable, fascinating history.
When I went to Italy I stopped by Fabbrica Nettuno in Cetara, where they produce the finest Coloutra Di Alici. (Modern equivalent of Garum) the welcoming owner must have seen how ecstatic I was to finally get my hand on this because he lead me down the back and showed me the production center and copious amount of barrels of this golden amber, some labeled as far back as 2014.
Definitely recommend to visit if you’re near the Amalfi coast.
It is very interesting post. I had first learned the word "garum" just a few years ago. However by just the description, the sauce is what we called "bagoong" and "patis" . This culinary sauce was never lost in Southeast Asia. As I watched the video how it was made , and looking at the difference, I noticed that difference is just the fish used. Anchovy is the preferred fish in the Southeast. There is no need to use filters to strain it. If you leave it undisturbed in the jar after it turned into a "sludge" we called "bagoong", all the sediments will settle down after a long time, and you would be rewarded at what we call "patis" (garum itself) . Just scoop the undisturbed clear liquid ember and you will have , patis or garum. It does smell bad for those not familiar with the flavor and associate the smell with something else. It's a staple on table top and cooking. Preferred for saltiness and umami flavor over plain salt.
Watching the Garum process on Instagram was very entertaining. I'd see Max with his garum followed by Jose and his flowers! All I could picture was Max in a little corner of the garden being a garum goblin while Jose was hanging out with his pretty flowers. 🤣
Thank you 😂
Odds are good that 'Garum Goblin' will be the name of my firstborn, thank you! 🤣
Garum is one of those foods that I always wonder who was the first person to try it
A lot of coastal cultures have similar dishes so I guess sometimes you just leave your salted fish somewhere for a while and later realise it still tastes good
I have thought the same. Who left salted fish long enough to find liquid and think “yeh, it’s probably fine”
It's not to shocking, we drink alcohol that is just rotting vegetables in water. Humans have a proud history of thinking "This smells bad, but I still want to put it in my mouth."
Someone who was starving and only had a pot of salted fish that had gone off, I suspect. Food insecurity was endemic for most of human history and nothing was wasted. Even fish left in lye by malicious pirates, as another example.
Desperation and poverty probably has a hand in a lot of things like this. I'm starving, in a near frenzy, and about to die anyway so what the hell, I'll try this stinking stuff...actually this isn't bad!
In the Philippines, the muddy brown mixture you just made is called Ginamos(Guinamos/Fish Bagoong)..a kind of fermented fish paste used as a base for many traditional country dishes like stewed vegetables and also as dipping sauce (combined with chillies and lime juice)for char grilled seafood dishes and fresh sea weed salad..The clear amber liquid is a by-product of Guinamos or Bagoong, what we know as Liquamen.."Patis" in these parts, "Nam Pla"(Thai).."Nuoc mam"(Vietnamese)..The color flavors and concentration of the fish sauce vary depending on the type of fishes and or shell fishes used in it's making..❤
I fell in love with fish sauce after my adventures in making garum. Nam Pal is my favorite.
When I started dating my partner (he’s Filipino) he introduced me to fish sauce, patis, and bagoong. They’re all so delicious! I can’t believe they’re not a staple in American food (actually I can believe that, judging by the American jello monstrosities in the 50s 😂😂)
@@ookaookaooka jello salad is generally a crime against humanity, but that's a whole other topic. Fish sauce good, jello salad not good.
I actually have a hypothesis that jello salad was a way of asserting dominance and social norms. It was a silent contest among the women in a family or community to see who could make their social set eat the most disgusting thing with a straight face.
Also, the Jell-O factory is just a few towns away from me, so we have the Jell-O museum, and some of the recipes are just wild. The history of aspics in general is nutty buggers, but... yeah...
I imagine the reason why Garum was forbidden from being made near settlements was because the containers it fermented in were more open, while your big glass has a much thinner neck (it did say they left it in a baker's bowl or some such)
Since odor leaves from the surface, it not only having a much narrower surface but also escape route (and you covering it to prevent stuff from getting into it) meant that the smell had a much harder time getting out and just kinda... stuck around
Huzzah, it's finally here!! This long awaited moment is finally upon us, rejoice, good viewers of the Tasting History channel!
Long awaited indeed!
Extra points for Huzzah
Max making true Garum feels like a more important coming-of-age celebration for the channel than 2 million subscribers. 🤣
I visited a small fish sauce producer near Mũi Né (Vietnam) about 15 years ago and the process looked very similar; their facility actually looked like the Roman ruins you included in the video… I believe that they said they used a 3:1 ratio of fish to salt and fermentation lasted up to a year, but I might be wrong. Fish sauce from Phu Quoc is also famous.
Maybe you could go on a fish sauce tour of South East Asia…?
Hello from The Megatron's folk. I loved your video he was reacting to, so here I am!
Yay, this feels like a grand culmination!!!
My family live in Sarawak and will flavor their dishes with a small pinch of dry anchovies. The anchovies are thrown in at the beginning and lightly fried in the oil before the rest of the dish is cooked, or tossed in at the end for a fishy, salty, crunchy garnish. The supermarkets there will sell multiple varieties of dried salted anchovies, often found in huge mounds and sold by weight.
Your channel sustained me during the pandemic, thanks for the great history and recipes 🙂
Ikan bills! Sedaplah dan enak2!
“All summer, one of my favorite things to do was to invite friends over to look at the garum, and smell it.”
Max really knows how to throw a party!
Do that two year in a row and you end up with a single friend, the raccoon.
Is this the kind of logic where friends come over and spend time in the smallest common room in the house. We had a large porch, dining room, living room with bay windows, and sat on the floor or counters of the galley kitchen for 12 years.
What I find particularly funny is that any of them accepted the offer. I have close friends, but if any of them asked me to come over and sample a brew that is kinda what you'd get if you tried making wine with fish guts instead of grapes, then guess what day has suddenly become tax filing day.
@@blakksheep736 The finished garum isn’t all that stinky or disgusting (if you don’t think about where it came from), but while it’s brewing, hoo boy!
Excellent, that came out a beautiful colour & clarity. I've made two batches of garum myself, though getting enough sunshine in a Scottish summer can be a bit of a trial!
I think the closest thing we still regularly use in the West is Worcestershire sauce. Surprisingly a lot of people don't realise it's made from anchovies. You talking about its astringent qualities in the mouth reminded me of an interview with the late Brian Cobby. He was an actor, public speaker & the voice of the UK's speaking clock from April 2, 1985 to April 2, 2007. He said that before a speaking engagement he would take a glug of Worcestershire sauce as it would clear his throat & deepen the timbre/colour of his voice. I hate public speaking & it tightens my vocal cords so I've taken his advice a few times & it does work. So one to remember for any engagements you have in the future.
Brilliant episode, thank you.
Ive been following you for years. Really happy to see Metatron got to review your Garum recipe. I am really looking forward to seeing more videos from him looking at some of your other Roman recipes and getting to learn more interesting details surrounding the time period of each of your recipes. ❤
I'm very excited to see more roman dishes being made with this garum, it must bring that extra level of authenticity considering how different it is from modern garum.
13:30 - So, I found some rough sources because I wanted to see how much Garum Sociorum would've cost today:
So, one sestertius is about equivalent to $1.50 (I've seen estimates from $0.25 to $6, since the value of money and goods changed so much, it's hard to directly compare roman currency to modern currency), and one Congius is about 0.92 gal or 3.48 litres. So, that would mean Garum Sociorum would be $1500 for 1.84 gal or 6.96 litres.
But what if you weren't rich and didn't own a Roman Villa? How much would a smaller quantity cost? Well, for 250ml (8.45 fl oz), it would cost around $53 (£43.36, €49.46). That's pretty expensive for a food ingredient, and if you use the higher estimate for sestertius it would be around $215.51 (£176.32, €201.14). But there are other ingredients used in haute cuisine that are very expensive as well like white truffles, caviar, foie gras etc.
_"Hardly any other liquid, other than perfumes, commands such a price."_
Dior Sauvage costs $181 (£148.29, €169.16)
Chanel No. 5 costs $312 (£255.26, €291.19)
Chanel Coco Mademoiselle costs $312 (£255.26, €291.19)
Yves Saint Laurent Black Opium costs $323 (£264.53, €301.77)
Mugler Angel costs $463 (£378.79 , €432.12)
Tom Ford Black Orchid costs $688 (£562.46, €641.64, this stuff smells amazing btw)
Creed Aventus costs $775 (£634.05, €723.31)
So, it's about right, even for today's perfumes.
These are all for 250mL of the Eau de Parfum versions, using the price listed on the official website. If they didn't have a 250mL, I took the largest size they had then multiplied it to get to 250mL.
EDIT: So, what about other modern, expensive ingredients?
One of the most expensive balsamic vinegars ever, Aceto Balsamico Tradizionale DOP costs $2562 (£2,018.31, €2,353.33) for 250mL (damn).
Beluga Caviar costs $1308.33 (£1,030.36, €1,201.77) for 250g
Saffron costs $898.25 (£707.69, €825) for 250g
The True Honey Co. 1500+ MGO Manuka Honey costs $476.10 (£375, €437.32) for 250g
Kopi Luwak coffee costs $375 (£295.60, €344.46) for 250g
Traditional Balsamic Vinegar of Modena Extra Old by Pedroni costs $357 (£281.12, €327.92) for 250mL
Vanilla pods cost $189.77 (£149.57 ,€174.38) for 250g
Ethical Foie Gras costs $175 (£137.81, €160.75) for 250g
Jamon Iberico de Bellota costs $74.40 (£58.60, €68.34) for 250g
Miyazaki Japanese Wagyu A5 costs $84.13 (£66.25, €77.24) for 250g
Incredibly interesting and thank you for taking the time to answer a question I didn't know I had.
the cloudy brown sludge after the first filter is actually edible. In the Philippines we call it ginamos or bagoong. Yes, it's an acquired taste but it's delish. try it with some white wine vinegar and chilis as a dip for green mangoes. So good.
the brown sludge also goes great with aromatic herbs like cilantro, parsley, and mint.
Came to comment this! I hope Max can try bagoong padas at some point on endaladang talong. My fave!
"Cloudy brown sludge." I think I finally understand people's visceral reaction to the word "moist" now. 😂
Is it spicy? Also does it goes well with Bangus(milkfish)?
@@ajisurya6583 my fam usually has it with saging but the short starchy kind. It’s pretty potent and tastes good with sili and calamansi mixed in
From the condo studio with pokemon in the background and hard tack clacks to now -- it's always a joy to watch your videos
It's amazing to not only return but see how much you've progressed. Here's to another decade of Tasting History!
hear hear!
Nice
So glad you mentioned Sally! Her TH-cam is an amazing resource for Roman cuisine and needs some more love!
Sally is amazing. I would love to see her work with Mary Beard sometime.
I think you can be proud of what you did with this channel. Food and cooking is such an interesting and relatable lens to look through at history, and the way you dial that up to 11 is amazing!
Appreciate the supportive words.
Still today anchovy paste in a tube is consumed in Italy. For example bread, butter and anchovy paste, or pasta with butter and anchovy paste. You otherwise can use it in many dishes.
I found Tasting History a few weeks ago and have consumed so much of your content since! I've even recreated a few recipes and am developing a real interest in historical cooking. At first I didn't get all the running mentions/jokes about garum and hardtack (*CLACK CLACK*), but have learned to love them every time they come up. It's fascinating to see the reality of making and tasting real garum. Congrats on pulling this off and on the channel's success!
You have to watch the hardtack recipe!!
Hahaha whenever I hear the word hardtack now I immediately hear *clink clink* in my head 😂
Been doing this for years. One of the best things is that you can use the leftovers from cleaning the fish, so you don't have to use the whole thing.
Best results is when you use specific fish. Mackerel result in the most fatty and fishy garum, but small "beach" white fish would give a more sea-like fresh aroma, not as pungent.
My favourite is the one I make with just tuna (blood, spine, head and intestines) the result has some sort of cured meat smell.
Another thing to take into account, the "clear" part is used for certain things, but the cloudy top, with some vinegar, is great for spicing up salads and stuff.
I keep wondering, isn't climate also a factor? Sunshine times, humidity, etc.?
@@TheFren
I can imagine so
I, too, got introduced to "Tasting History" by the episode on garum. "What in the world is garum?", I asked, so I had to check it out. SO glad I did because I have been enjoying these programs ever since. Fascinating subjects, great research, wonderful presentation of images by a man of great character. Impressive, enjoyable and this episode of months of work at making long garum is a great pinnacle of dedication and production. Bravo!
@irenemarcus967 - I guess we can all stop watching now!!!
@@MossyMozart Not at all. I expect new heights will be reached.
Me too!
Watched when it came out, watched the Metatron's video and then watched it again. Not a single drop of regret came out of my mind this day.
That Garum came out so beautifully! You've done it justice and your efforts were rewarded!
Seeing this for some reason made me remember you talking about making an herb garden full of more old and unique herbs. Has there been an update on that since?
Impossible not to enjoy every video you do. Thank you Max "Smell-my-garum" Miller.
I use fish sauce when I make homemade Pho. I'm neither Vietnamese nor am I a chef, but when used correctly it helps the meal taste so good. Great video!
I read the epigram of martial from 15:44 , and he actually doesn't use "making love" or anything, it's even better. He says "you are a man of iron if your member can get hard, Flaccus", which I find even more beautiful.
Lol, flaccus
Wow that's exactly it "Ferreus es, si stare potest tibi mentula, Flacce" Mart. 11.27. Awesome
Mad respect for doing this Max, I think you're the only cooking channel (that I know of) that's actually made real garum. I wish you would have compared it to the "fast" garum, that would have been interesting.
I wonder if in the early empire, Garum specifically referred to like a partially strained version that is more of that cloudy dark brown, whereas liquemen was the completely filtered amber color form that we use today. And the terms became interchangeable probably because liquemen was generally safer to consume and most likely no where near as potent or strong as the clouded stuff. I also just now realize how much the romans were fond of very strong flavors considering their two most favorite condiments were garum and silphium (a close relative to Asafoetida), both of which are pretty strong flavors.
And cumin and pepper and loveage. They would have loved the chilli pepper!
🤮🤮🤮🤮🤮🤮🤮🤮
You are quite right about Garum being the golden glittering subscriber-magnet, seeing as this was the video that had me crash face first into this enchanting channel. Well here I am, flopping around on your yard like a drying out mackerel not knowing wether to feel dread or joy as I stare down more than three years full of audaciously entertaining content, just waiting to suck me in. You have my subscription. And by the end of the month probably my soul.
I watched this entire video simply because I enjoyed 3 years of Latin in High School and 2 years of Latin as an elective in my undergraduate years. Garum was mentioned in the literature of all the ancient Romans and now you have taught me what it is. Thank you.
i took two years in high school in 2015
Not only did you revisit this and totally nail it, but this is also one of the most interesting episodes I've watched of yours. Hell yeah Max
Hey thank you
Congratulations on making fermented garum Max! Thank you for the captions José.
Unami is a hard flavor to isolate for ease of adding to your food. That is the "meaty" flavor you are so surprised at in your garum. It is naturally in meat, fish and mushrooms. Of those three fish was the easiest get in large quantities. Who ever first stumbled on this way of preparing fish for unami must have been so happy.
About the pear recipe, adding a bit of garum would add unami and salt flavors making a well balanced flavor profile. It is the same idea of adding a bit of sugar to a savory dish so the taste is just... fuller.
My son got me researching unami because he really wanted to start using MSG in his cooking. It really is a fascinating flavor.
Garum, fish sauce, soy sauce, etc. are basically natural MSG. Literally, it's exactly the same molecule - glutamate. Natural amino acid that is found in meat, hence the "meaty" flavour of umami. Fermentation enhances the glutamate concentration because as the proteins (of which glutamic acid is one building block) are broken down by the enzymes or the micro-organisms, the glutamic acid is liberated into its flavour enhancing free form of glutamate that isn't bound to a protein. Of course, garum etc. contains much more complex flavour profile than just pure MSG, but the glutamate content is very important part of it.
@@tylisirnsame with yeast extract, seaweed/konbu, dried bamboo, cheese. It's a combination if glutamic acid/glutamate and inosinate and guanylate.
@@TheGuyCalledX0:42
uMami
Lol, don’t get GenZ started on msg, they will go on 😂
Max, been watching your channel since the beginning, love how you combine food & history. Glad your channel grew to the size it has and that you continue to deliver these videos in grander format. Keep up the good work!
Hi Max, in terms of straining- it’s possible that after filtering ancient producers then let the sediment settle and racked it into a fresh vessel. Common technique in wine making.
As one who discovered you through garum and had hoped to find the complex version made that first time I’m thrilled you revisited the subject and educated us on process and its nuanced flavors
Big congrats on the channel bucket list item. To borrow a quote from Adam Ragusea, "smells like feet, tastes like meat." Out of curiosity and solidarity with you, I took out the bottle of Thai fish sauce from my fridge and sipped a small spoonful. I can slightly see the similarity to your description, but it is hard to be sure. To everyone else, no, I don't recommend tasting it straight, but I will continue to cook with it!
Thai fish sauce is fermented for 18 months to 2 years, so it would have a less strong flavour. It also uses about twice the amount of salt as here.
Thanks Max. I love your channel, it’s so wholesome and informative. It embodies all the things I love about TH-cam. Unfortunately the algorithm is always pushing negative and inflammatory content on the viewer but your channel is genuinely special. Keep up the good work!
I still remember from your first garum episode: "It tastes like sea!"
Since then I was wondering how the longer, more involved version of garum will turn out.
It looks like there is a lot of difference indeed.
Also, the lack of saltiness might be caused by producers adding a lot more salt to their fish sauces to improve their shelf life? Who knows, maybe Dominus Scaurus used the same method to prepare garum that was to be shipped to remote parts of the Empire? What you made might be actually version made at home for immediate use, thus did not require as much salt to preserve it for a long time.
I appreciate the fact that you tasted 4 month fermented fish sauce with a spoon. You are far more brave than I am, my good sir. 👏🏽
I second that !
I thought he was going to drink it from the bottle. Relieved to see that spoon!
Incredible that I found your channel at the beginning of the pandemic and you've finally made garum. So many people watch now, its nuts. Well deserved
Max, please learn that your videos are enjoyed in Romania, and that I love your wit, talent, thoroughness and just about everything. If you re ever down, please remember how many people love and admire you sincerely. You rock!
My Thai mother told me how as a kid they used to make their own fish sauce using exactly the same method. Luckily nowadays we buy them from shop 😅
i got into fish sauce and tripe because of a Vietnamese friends hotpot. sometimes its best to not overthink where food comes from or how its prepared, its best to focus on how tasty it is 😁
What's your favorite fish sauce?
Oh boy! Garum is the video that got me into this channel! God, back then there were barely any videos! Good times! Been here every Tuesday since then!
Thanks for sticking around!
Really close to my house in Belém, Lisbon, archeologists found several large garum tanks, apparently it was a relatively large garum factory, from what i heard the Portuguese garum was made with sardines too
I was actually in a Roman fish factory yesterday! The place where I live in Spain was a huge producer of the stuff for the Romans and they excavated one and it is now a museum they gave a guide tour, which explained a lot about how the town has developed over the centuries. th-cam.com/video/q85w_loDelI/w-d-xo.htmlsi=kT5e-kAPlL2yoSkC